If you are searching for a salad that combines crunch, tanginess, sweetness, and savory notes all in one bowl, the Brussels Sprout Salad with Cranberries and Parmesan Recipe is exactly what you need. This vibrant salad brings together thinly shaved Brussels sprouts, tart dried cranberries, nutty toasted walnuts or pecans, and the salty richness of Parmesan cheese, all tossed in a zesty lemon-Dijon dressing. It’s bright, fresh, and packed with texture and flavor, making it a perfect dish to brighten up any meal or impress guests with minimal effort. Plus, it’s vegetarian, gluten-free, and wonderfully nutritious, making it a go-to for wholesome indulgence.
Ingredients You’ll Need
Gathering the right ingredients for this salad is a breeze because each one plays a crucial role in balancing taste, texture, and color. From the crisp Brussels sprouts to the sweet cranberries and creamy Parmesan, every component is simple yet essential.
- 1 lb Brussels sprouts (trimmed and thinly sliced or shaved): Provides the refreshing crunch and earthy base of the salad.
- 1/2 cup dried cranberries: Adds bursts of juicy sweetness and a lovely vibrant red hue.
- 1/3 cup grated or shaved Parmesan cheese: Offers a savory, salty depth that complements the sprouts beautifully.
- 1/4 cup chopped walnuts or pecans (toasted): Brings a toasty, buttery texture that enhances every bite.
- 1/4 cup olive oil: Forms the silky base of the dressing, melding flavors together smoothly.
- 2 tbsp fresh lemon juice: Injects bright acidity to cut through the richness.
- 1 tbsp Dijon mustard: Adds a subtle tang and complexity to the dressing.
- 1 tbsp honey or maple syrup: Balances the acidity with gentle sweetness.
- Salt and black pepper to taste: Essential for seasoning and enhancing all the flavors in harmony.
How to Make Brussels Sprout Salad with Cranberries and Parmesan Recipe
Step 1: Prepare the Dressing
Begin by whisking together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a large mixing bowl. This creates a bright, velvety dressing that will coat the salad evenly and add complexity to every forkful.
Step 2: Shave the Brussels Sprouts
Using a mandoline, food processor, or a very sharp knife, thinly slice the trimmed Brussels sprouts. Shaving them thinly softens their natural bitterness and makes the texture much more enjoyable, almost like a delicate slaw.
Step 3: Toss Brussels Sprouts with Dressing
Add the shaved Brussels sprouts to the bowl with the dressing and toss thoroughly to coat each leaf. Letting the salad sit for 10 to 15 minutes at this point helps the sprouts become slightly tender and absorb all those luscious flavors.
Step 4: Add Cranberries, Parmesan, and Nuts
Once the Brussels sprouts have marinated, stir in the dried cranberries, grated or shaved Parmesan cheese, and toasted walnuts or pecans. Toss gently just before serving to spread the textures and flavors evenly.
How to Serve Brussels Sprout Salad with Cranberries and Parmesan Recipe
Garnishes
To elevate the salad’s presentation and texture, consider sprinkling extra shaved Parmesan, a few whole toasted nuts, or even a few fresh cranberries on top. Fresh herbs like parsley or mint also add a lovely herbal brightness and stunning contrast.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled fish, or your favorite holiday mains. It also works wonderfully as a light lunch on its own or as a vibrant side alongside hearty soups and stews.
Creative Ways to Present
Serve the salad in a large wooden bowl for rustic charm, or portion it into individual clear glass bowls to showcase its colorful layers. For a party, consider stuffing the salad into hollowed-out mini pumpkins or serving atop crisp crostini for a festive twist.
Make Ahead and Storage
Storing Leftovers
This Brussels Sprout Salad with Cranberries and Parmesan Recipe holds up well for a few hours in the fridge. For best texture, store the salad without the toasted nuts and add them just before serving to maintain their crunch.
Freezing
Because this salad relies on fresh, crispy ingredients, freezing is not recommended. The texture of the Brussels sprouts and the dressing will suffer once thawed.
Reheating
Reheating this salad is unnecessary and not advised since it shines brightest when served cold or at room temperature, allowing the flavors and textures to remain fresh and crisp.
FAQs
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts tend to be softer and won’t provide the crisp texture essential for this salad. It’s best to use fresh Brussels sprouts and shave them thinly for optimal crunch.
Is there a way to make this recipe vegan?
Absolutely! Simply substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast to keep that umami flavor while making it vegan-friendly.
Can I substitute the nuts?
Definitely. If you’re allergic or prefer a different crunch, pumpkin seeds or sliced almonds toasted lightly can be excellent alternatives without compromising the salad’s texture.
How far ahead can I prepare this salad?
You can assemble the salad up to a few hours in advance, but for maximum freshness, add the nuts right before serving to prevent them from turning soggy.
What’s the best way to shave Brussels sprouts?
Using a mandoline is the quickest and most consistent method, but a sharp knife or food processor slicing attachment works well too, just be careful to get thin, even slices.
Final Thoughts
This Brussels Sprout Salad with Cranberries and Parmesan Recipe is truly one of those dishes you’ll find yourself craving again and again. Its effortless blend of sweet, savory, tangy, and crunchy elements makes it so versatile and enjoyable. Whether you’re looking for a fresh holiday side or a nutritious everyday salad, this recipe delivers big on taste with minimal fuss. Give it a try, and I promise it will become a new favorite in your recipe collection!
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Brussels Sprout Salad with Cranberries and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A fresh and vibrant Brussels Sprout Salad featuring thinly shaved Brussels sprouts tossed with a zesty lemon-Dijon dressing, sweet dried cranberries, nutty toasted walnuts, and savory Parmesan cheese. This easy no-cook salad is perfect as a healthy side or light lunch, combining crisp textures with tangy, sweet, and salty flavors for a delightful and nutritious dish.
Ingredients
Salad
- 1 lb Brussels sprouts (trimmed and thinly sliced or shaved)
- 1/2 cup dried cranberries
- 1/3 cup grated or shaved Parmesan cheese
- 1/4 cup chopped walnuts or pecans (toasted)
Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper until well emulsified to make the dressing.
- Toss Brussels Sprouts in Dressing: Add the thinly sliced or shaved Brussels sprouts to the bowl and toss thoroughly to coat them evenly with the dressing.
- Let Salad Rest: Allow the salad to sit for 10–15 minutes. This resting period softens the Brussels sprouts slightly, enhancing their texture and flavor absorption.
- Add Remaining Ingredients: Stir in the dried cranberries, grated or shaved Parmesan cheese, and toasted chopped walnuts or pecans.
- Final Toss and Season: Toss the salad again just before serving to combine all ingredients well. Adjust seasoning with additional salt and pepper if needed.
Notes
- Use a mandoline or food processor to shave the Brussels sprouts for the best texture and uniformity.
- This salad can be prepared a few hours ahead; add the nuts right before serving to maintain their crunchiness.
