If you’re on the hunt for a salad that’s vibrant, fresh, and bursting with flavor, this Brussels Sprout Salad with Cranberries and Parmesan Recipe is an absolute winner. It’s an easy-to-make dish that perfectly balances the crisp, earthy bite of shredded Brussels sprouts with the sweet pop of dried cranberries and the sharp, salty richness of Parmesan cheese. Trust me, once you try this salad, it quickly becomes a favorite to bring to gatherings or enjoy as a light, healthy meal any day of the week.
Ingredients You’ll Need
Every ingredient in this salad is simple but essential, creating a delightful harmony of flavors and textures that make each bite exciting. From the crunchy sliced Brussels sprouts to the toasty nuts and tangy dressing, everything plays an important role in bringing this dish to life.
- 1 pound fresh Brussels sprouts, trimmed and thinly sliced: The star of the show, providing a crisp, refreshing base with a touch of natural bitterness.
- 1/2 cup dried cranberries: Adds a lovely burst of sweetness and chewy texture that contrasts beautifully with the sprouts.
- 1/3 cup shaved or grated Parmesan cheese: Gives a savory, salty finish that enhances all the other ingredients.
- 1/4 cup chopped toasted almonds or walnuts: Introduces warm, nutty crunch for extra texture and depth.
- 2 tablespoons extra virgin olive oil: Creates a luscious dressing that coats everything with richness and moisture.
- 1 tablespoon apple cider vinegar: Adds bright acidity that balances the salad’s sweet and savory elements.
- 1 tablespoon lemon juice: Fresh and zesty, it lifts the dressing and adds a refreshing citrus note.
- 1 teaspoon Dijon mustard: Brings a subtle tang and ties the dressing together for a bit of complexity.
- 1 teaspoon honey: Offers a touch of natural sweetness to mellow the vinegar’s sharpness.
- Salt and black pepper to taste: Essential for seasoning and enhancing all the flavors.
How to Make Brussels Sprout Salad with Cranberries and Parmesan Recipe
Step 1: Prepare the Dressing
In a large bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. This dressing is the magic elixir that brings harmony to the robust veggies and sweet cranberries.
Step 2: Assemble the Salad Ingredients
Add the thinly sliced Brussels sprouts, dried cranberries, and chopped toasted almonds or walnuts to the bowl with the dressing. Toss everything thoroughly to ensure each piece gets evenly coated, giving the salad that perfect tangy and crunchy personality.
Step 3: Let Flavors Meld
Allow the salad to sit for 10 to 15 minutes. This short rest lets the dressing soak in and allows the flavors to marry beautifully, softening the Brussels sprouts just enough without losing their delightful crunch.
Step 4: Finish with Parmesan
Right before serving, sprinkle the salad generously with shaved or grated Parmesan cheese and toss once more. The cheese adds that irresistible salty, umami kick that pulls every bite together splendidly.
How to Serve Brussels Sprout Salad with Cranberries and Parmesan Recipe
Garnishes
For an extra touch of elegance and flavor, consider topping your salad with a few more chopped toasted nuts or a sprinkle of freshly cracked black pepper. A few delicate shavings of Parmesan on top can also make it look as stunning as it tastes.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted turkey, or even a hearty grain bowl. If you’re keeping things vegetarian, serving it alongside a creamy risotto or warm quinoa will complement the crisp textures and bright flavors.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out mini pumpkins or in individual glass jars for a beautiful presentation at holiday parties. Alternatively, layering the salad in a clear bowl lets the colors of the Brussels sprouts, cranberries, and Parmesan shine invitingly.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brussels Sprout Salad with Cranberries and Parmesan Recipe in an airtight container in the refrigerator. It’s best enjoyed within 2 days as the Brussels sprouts can start to soften more over time.
Freezing
Because this is a fresh, crisp salad with delicate ingredients like Parmesan and dried cranberries, freezing is not recommended. The texture of the Brussels sprouts and quality of the dressing will deteriorate if frozen.
Reheating
This salad is meant to be served chilled or at room temperature, so reheating isn’t necessary or recommended. Simply take it out of the fridge about 10 minutes before serving to bring it to room temperature for the best flavor experience.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts work best here since their crisp texture is key to the salad’s appeal. Frozen ones tend to be softer and can turn mushy once thawed.
What can I substitute for Parmesan cheese?
If you’re looking to switch things up, try feta or goat cheese for a different but equally delightful tangy flavor that complements the salad beautifully.
How long can this salad sit before serving?
Letting it sit for 10 to 15 minutes allows the flavors to blend without losing texture. You can prepare it ahead, but serving within the first 2 hours is ideal for maximum freshness.
Is this salad suitable for a vegetarian diet?
Absolutely! This Brussels Sprout Salad with Cranberries and Parmesan Recipe is naturally vegetarian and can easily be made vegan by swapping Parmesan for a plant-based cheese and adjusting the honey accordingly.
Can I add protein to make it more filling?
Definitely! Grilled chicken breast or chickpeas are fantastic additions to make this salad more substantial without compromising its fresh and vibrant qualities.
Final Thoughts
This Brussels Sprout Salad with Cranberries and Parmesan Recipe is one of those dishes that makes healthy eating feel like a true celebration. It’s quick, packed with flavor, and perfect whenever you want a dish that feels both special and satisfying. I can’t wait for you to try it and savor each delightful bite as much as I do!
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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
Description
A fresh and vibrant Brussels Sprout Salad featuring thinly sliced Brussels sprouts tossed with dried cranberries, toasted nuts, and a tangy honey-lemon dressing, topped with shaved Parmesan cheese. This easy no-cook salad is perfect as a light lunch or a festive side dish.
Ingredients
Salad Ingredients
- 1 pound fresh Brussels sprouts, trimmed and thinly sliced or shredded
- 1/2 cup dried cranberries
- 1/3 cup shaved or grated Parmesan cheese
- 1/4 cup chopped toasted almonds or walnuts
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined to create a tangy and slightly sweet dressing.
- Combine Salad Ingredients: Add the thinly sliced or shredded Brussels sprouts, dried cranberries, and chopped toasted almonds or walnuts to the bowl with the dressing. Toss everything thoroughly to ensure the sprouts and fruits are evenly coated with the dressing.
- Marinate the Salad: Let the salad sit at room temperature for 10 to 15 minutes. This resting period allows the flavors to meld and the sprouts to soften slightly, enhancing the overall taste and texture.
- Add Parmesan and Serve: Just before serving, sprinkle the shaved or grated Parmesan cheese over the salad and give it one final gentle toss. Serve the Brussels sprout salad chilled or at room temperature for maximum flavor and freshness.
Notes
- For added protein, toss in grilled chicken or chickpeas to make the salad more filling.
- You can substitute feta or goat cheese in place of Parmesan for a different flavor profile.
