Brussel sprouts in a salad? Prepare to be amazed! This isn't your grandma's mushy, boiled nightmare; we're talking thinly sliced, surprisingly crunchy goodness that will redefine your perception of this often-maligned vegetable.
Why This Recipe Works
I know you might think a cookbook exclusive recipe is a lot – especially since I have over 1,200 recipes on my website – but trust me, it's worth it! Let me tell you why this Brussel Sprout Salad is a winner.
First, the balance! I've worked hard to guarantee every bite has a little sweet but savory zest – you know, not like that bland salad grandma made! We're talking serious flavor bombs here. The best part is the tangy dressing, which adds the perfect zing.
It's all about texture, too. Think crunchy sprouts, chewy bits – no more boring mush!
Finally, it's quick. Honestly, it never takes long to throw together. So, you get a super awesome dish without being stuck in the kitchen – sounds like a win to me!
Key Ingredients
You'll need a few key goodies to make this Brussel Sprout Salad sing! I start with about 1 pound of Brussel sprouts—thinly sliced, of course. It's really important, so don't skimp!
Next up, let's talk about apples. Pick your favorite kind like honeycrisp or pink lady to add a sweet crunch. You will need one medium and make sure to dice it!
Then, grab some pecans, I like toasted ones for extra flavor. A half cup should do the trick– gives it a nutty vibe.
Dried cranberries are our sweet touch– about 1/3 cup of these little gems. They pop everything so nicely with the other flavors!
Finally, for the dressing, I love a mix of 1/4 cup apple cider vinegar, 2 tablespoons olive oil, a tablespoon of maple syrup, a teaspoon of Dijon mustard, plus salt and pepper to taste. I call it "zingy perfection."
Step-by-Step Instructions
All right, let's explore into how I make this scrumptious salad—and trust me, it is easier than trying to fold a fitted sheet! First off, I'll start by prepping the dressing. Whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup (for that touch of sweetness), and a pinch of salt and pepper.
Now, for the sprouts! I shred about 1 pound of them – you can use a food processor or slice them thinly by hand; whatever floats your boat. The resulting vegetable crunch reminds me of a crisp Asian slaw, adding satisfying texture. Toss those shredded sprouts into a big bowl; get ready for flavor!
Next, crumble about 4 ounces of goat cheese and add it. Then, I sprinkle in ½ cup of toasted pecans for that nutty crunch. Finally, add ½ cup of dried cranberries or cherries. I'll pour the dressing over everything and toss it all together!
Serving Suggestions
With our salad now beautifully assembled, let's chat serving! I think it's best served immediately – that way, the sprouts are still crunchy. But, hey, if you wanna make it ahead, toss it with the dressing just before serving.
I usually dish it out cold, but you know, room temperature works too. Don't be afraid to experiment! I love serving it as a side dish with grilled chicken or fish – it's a total flavor bomb.
Wanna get fancy? I sometimes sprinkle extra toasted nuts on top just before serving. It adds a nice crunch! Honestly, you can also pair it with almost anything – from burgers to steak.
It's also great solo! I've been known to eat a whole bowl for lunch. No judgment, okay? Enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 5 minutes
Serving Size: 4
Ingredients:
- 1 lb Brussels sprouts, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Lightly toast pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant.
- In a large bowl, combine Brussels sprouts, cranberries, and toasted pecans.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss well to coat.
- Serve immediately or chill for later.
Nutrition Information (per serving, estimated):
- Calories: 250
- Fat: 18g
- Protein: 5g
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 12g