Brussels Sprout Salad
User Reviews
5
Brussels Sprout Salad
Description
The salad starts with shredding Brussels sprouts thinly to create a light base, which is then combined with diced apple tossed in lemon juice to prevent browning. Dried cranberries and pomegranate seeds add sweetness and bursts of flavor, while toasted walnuts contribute crunch and nuttiness. Crumbled feta cheese introduces a creamy, salty element.
The dressing blends olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper, providing a bright and slightly sweet coating that enhances the natural flavors of the ingredients. The result is a crisp salad with varied textures and a fresh, balanced taste.
This salad is suitable as a side dish, especially during fall or holiday meals, complementing heavier mains with its citrusy brightness and crunchy components.
Shredded Brussels sprouts can be rinsed in cold water and spun dry for crispness, and prepared sprouts can be stored refrigerated for up to one week. Removing discolored leaves and trimming stems before shredding improves quality.
Ingredients
- 1 ½ pounds Brussels sprouts shredded
- 1 medium apple granny smith , or any variety
- 1 teaspoon lemon juice fresh
- ⅓ cup dried cranberries or dried cherries
- ⅓ cup pomegranate arils
- ¼ cup walnuts or pecans, chopped
- 2 ounces feta cheese crumbled
Dressing
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice fresh
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.
- Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.
- Shred Brussels sprouts, rinse well, and dry.
- Chop the apple and toss with 1 teaspoon lemon juice.
- In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.
- Drizzle with dressing, toss to coat, and serve.
Notes
- Shred Brussels sprouts finely using a food processor, mandoline, or knife.
- Rinse shredded sprouts in cold water and dry thoroughly using a salad spinner to enhance crispness.
- Trim discolored leaves and cut off small stem ends before shredding.
- Prepared shredded sprouts can be stored in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281 | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 149mg | 6% |
| Potassium | 516mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 100mg | 111% |
| Calcium | 101mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
