Brussels Sprouts Salad Recipe – Loaded up with Brussels sprouts and a touch of citrus along with sliced almonds, cranberries, and a delicious apple cider dressing. Make the Brussels sprout salad ahead for a holiday meal or a healthy lunch, you’ll love the crunch and flavors. Enjoy!
Ingredients list for the Brussels Sprout Salad
- 1 lb (450g) Brussels sprouts, ends trimmed and halved
- 1/4 cup sliced almonds
- 2 tablespoons dried cranberries, chopped
- 1/2 cup orange slices, peeled and pith removed, cut into thin 1-inch pieces
- 2 tablespoons apple cider vinegar or white wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon honey or sugar, optional
- 1/2 teaspoon each sea salt and black pepper
Brussels sprout salad
This salad with brussels sprouts can be served as a side dish or a full salad for lunch or dinner. Slicing Brussels sprouts requires a little time, but the remaining ingredients are quick to prep up. If you feel the salad is too much on the bitter side for your taste, just add more orange and cranberries to the mix!
Can we eat raw Brussel sprouts?
Sure, and raw Brussels sprouts are delicious! They have a nice crunch and taste a little like cabbage with a subtle bitterness. Raw Brussels sprouts are thicker than regular salad greens, so you can add the dressing to the salad several hours before serving and it still holds great because the brussels sprouts don’t get soggy and keep their crisp bite.
Directions
1. To make the Brussels Sprout Salad: Thinly slice the brussels sprouts with a sharp paring knife. Do not use a mandoline slicer, Brussels sprouts are so tiny you might end up being hurt. Transfer to a salad bowl.
2. To slice the orange, cut off the top and bottom, then place the flat edge on the cutting board and use a knife to cut off the peel and white pith. Then cut out the orange supremes by slicing along the thin membrane between the orange wedges. It results in peeled orange wedges. Cut the orange supremes into 1-inch pieces.
3. In a small jar, combine the apple cider vinegar, olive oil, honey, salt, and pepper. Whisk well to combine.
4. Top the shaved Brussels sprouts with the orange supreme, almonds, and chopped cranberries. Drizzle the Brussels sprout salad with dressing and toss to combine. Enjoy! ❤️
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Tips for the Brussels sprout salad recipe
- Add a teaspoon or two of balsamic vinegar to the dressing for a richer variation of this Brussels sprout salad.
- If you have time, dry toast the sliced almonds for a greater depth of flavor. Place the almonds in a dry skillet with no oil over medium heat, tossing frequently, until almonds are lightly golden brown, about 2-3 minutes.
How to Make sliced Brussels Sprouts
To make brussels sprouts salad, first, you have to shred, slice, or shave brussels sprouts. You can use a food processor, or a sharp knife, both methods work well. We do not recommend using a mandoline slicer since the Brussels sprouts are so tiny, it might be difficult not to “shave” one or two fingertips in the process. 😖
Rinse the brussels sprouts, pat dry, and remove any bad leaves. Trim off the stem with a sharp knife.
- To shred brussels sprouts in your food processor, use the slicing attachment and pulse them a few times the brussels sprouts until they are coarsely shredded.
- Or use a sharp knife and slice the brussels sprouts as thin as possible.
How to make the Brussels sprouts salad in advance
If preparing the Brussels Sprout salad in advance, store the ingredients separately and assemble just before serving.
More Brussels sprout recipes
- Garlic Parmesan Roasted Brussels Sprouts
- Brussels Sprout Salad with Beet and Carrots
- Broccoli Brussels Sprout Salad with Honey Dijon Vinaigrette
- Creamy Brussels Sprouts Gratin
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