Brussels Sprout Salad

Beautiful Brussels Sprout Salad is plump full of crisp apples, sweet pecans, dried cranberries, smoked bacon, sunflower seeds, and fresh Parmesan, all drizzled with a delicious honey mustard vinaigrette. This quick and easy salad is always a huge hit with family and friends.

I love to serve this side dish with roasted chicken or turkey, Air Fryer Salmon, and Pork Loin Roast. Quite honestly, there are so many main courses that this salad pairs well with.

What are Brussels Sprouts?

Brussels sprouts are a member of the cabbage family, and they look and taste like little cabbage. This versatile vegetable is usually available year-round, but peak season is from September to February. Brussels sprouts provide plenty of antioxidants and help fight cancer and heart disease. They are so yummy that you will not even believe how healthy they are for you.

How to make Brussels Sprout Salad

Start by whisking together the olive oil, champagne vinegar, Dijon mustard, honey, onion powder, garlic powder, and black pepper. Now cut the apple and toss it with a little lemon juice. Then in a large bowl, combine the shaved brussels sprouts, apples, pecans, cranberries, bacon, sunflower seeds, and Parmesan cheese. Drizzle with the vinaigrette and toss to coat. Let the salad rest for about 20 minutes. Toss one more time and season with salt and pepper to taste.

Recipe notes and helpful tips

• For easy shaving, use a mandolin, food processor, or sharp knife.
• Pomegranate arils make a beautiful addition or substitution for the dried cranberries, but they are only available at certain times of the year. They are usually available from October thru January.
• Other nuts to use include walnuts, pine nuts, pistachios, or almonds. They are equally as delicious.
• For optimal flavor, use freshly grated Parmesan Cheese. It is well worth the effort and the cost.
• Experiment with different cheeses like Asiago, Romano, or even Bleu Cheese.
• The dressing can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator.
• You can shred the brussels sprouts up to 48 hours in advance and store them in an airtight container in the refrigerator.
• Store leftovers in an airtight container in the fridge for up 3 days.

Three ways to shave Brussels Sprouts

Mandolin – this is my preferred way. Do not cut the stems off. Use them to hold on to while you slide the brussels sprouts over the blade. To protect your fingers wear cut-resistant gloves or use the slicing guard. Read here for more safety tips.

Food Processor – trim the stems and run the brussels sprouts through the food processor using the slicing disk. Keep in mind these blades are very sharp too.

Sharp Knife – use a sharp knife and a nonskid cutting board. Cut as thinly as possible while still protecting your fingers.

More salad recipes for your enjoyment

Print

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf