Brussels Sprout Salad
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
8
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Calories
269 kcal
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Course
Side Dish, Main Course, Salad, Appetizer
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Cuisine
American
Brussels Sprout Salad
Description
Brussels Sprout Salad features shredded Brussels sprouts as the base, enhanced by dried cranberries and chopped pecans for sweet and nutty notes. Fresh apple pieces add a crisp, juicy contrast, while cooked bacon brings a smoky, savory depth. Green onions and crumbly feta cheese contribute mild sharpness and creaminess. A homemade maple balsamic vinaigrette ties the ingredients together with a balance of acidity, sweetness, and spice from Dijon mustard and freshly ground salt and pepper.
The salad's textures range from crunchy to tender, created by the thinly sliced Brussels sprouts and varied mix-ins. The dressing is shaken up fresh and added gradually to coat the salad without overwhelming it. The slicing method ensures delicate strands rather than large chunks, improving the salad’s mouthfeel.
This salad is well suited as a crisp side dish complementing main courses or as a light vegetarian lunch. Additional protein like grilled chicken or tofu can be added for a full meal. The vinaigrette can be prepared ahead and kept refrigerated, making assembly convenient. Cooking bacon in advance and briefly tossing apples with lemon juice helps maintain freshness and prevent browning.
Ingredients
- 1 1/2 pounds Brussels sprouts , rinsed and tough outer leaves pulled away
- 2/3 cup dried cranberries
- 1/2 cup pecans , chopped
- 1 large apple , chopped
- 4 lices Bacon , cooked and chopped
- 2 green onions , thinly sliced
- 1/3 cup feta cheese crumbled
Maple Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tablespoons maple syrup (not pancake syrup)
- 2 teaspoons Dijon mustard
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Hold the core end of a Brussels sprouts and, starting at the top, shred each Brussels sprout into as thin of slices as possible. Discard and large pieces of core.
- Place shredded Brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.
- For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar.
- Place a lid on the jar and shake well. Pour desired amount over the salad, a little at a time (you may not use it all!), until coated.
- Store leftover dressing in the fridge.
Notes
- You can shred Brussels sprouts and prepare dressing up to one week ahead for convenience.
- Cook bacon and chop apples a few hours in advance; toss apples with lemon juice to prevent browning.
- Add grilled chicken, air fryer chicken tenders, or tofu to make the salad more filling.
- Use a mandoline or food processor to shave Brussels sprouts for consistent thin slices.
- Substitute part of the Brussels sprouts with chopped kale for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 181mg | 8% |
| Potassium | 446mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 74mg | 82% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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