We have a brussels sprouts salad recipe that is nutritious, delicious, and perfect to make for holiday gatherings!
The mix of vegetables, nuts, healthy fats, and fruit are full of nutrients that support our energy levels, heart health, brain health, gut health, and immune systems. They include B-vitamins, vitamin C, vitamin K, iron, potassium, protein, and lots of fiber.
Another one of my favorite parts of this salad is how versatile it is. You can swap out any ingredients you don’t like or can’t find for other options!
Here are a few ideas:
- Try a different type of salad green, such as kale, spinach, or a spring mix.
- Swap out sunflower seeds for pumpkin seeds, almonds, or walnuts.
- Use pomegranate seeds or chopped up apples instead of dried cranberries.
- Try a different type of dressing—this salad tastes good with any type of dressing! However, I recommend using a full-fat option instead of a low-fat one. Some of the nutrients in the salad are fat-soluble, which means your body can only absorb them when they’re eaten with fat.
This recipe is also a great one to make with your loved ones. If you have kids, let them help you prepare it. Depending on their age, they can help measure ingredients, toss the ingredients together, mix the dressing, or even chop nuts or bacon. Cooking together is a great way to connect with the people around you.
Brussels sprouts salad
Serves 8-10
Salad ingredients
- 4 dozen brussel sprouts
- ½ cup hulled sunflower seeds
- ½ cup dried cranberries
- 6 slices cooked bacon, crumbled or chopped
- Grated parmesan cheese, to taste
Dressing ingredients
- 2 Tbsp lemon juice (or the juice of 1 lemon)
- ¼ cup orange juice (or the juice of 1 orange)
- 1-2 Tbsp maple syrup or honey
- 1 shallot, minced
- ½ cup olive oil
- Salt and pepper to taste
Instructions
For the salad:
- Wash the brussels sprouts and remove any brown, yellow, or wilted leaves from the outside layer. Chop off the root at the bottom of the sprout.
- Use a mandoline or a food processor with the slice/shred attachment to thinly slice the brussels sprouts.
- Move the sliced sprouts into a large bowl and toss them with your fingers to separate the shreds.
- Add the sunflower seeds, dried cranberries, bacon, and parmesan cheese to the bowl. Toss the ingredients together.
Want to make this salad ahead of time? Cover the bowl and put it in the fridge until you’re ready to serve. Add the dressing right before serving.
For the dressing:
- Add all ingredients into a jar with a tight fitting lid.
- Close the jar tightly.
- Shake the jar until the ingredients are mixed and the dressing looks creamy.
- Add to the salad immediately and serve immediately or within a couple of hours.
Recipe notes
- All of the ingredients in this salad are swappable! You can use any type of salad greens, nuts or seeds, fruits, or salad dressing.
- If you use nuts instead of sunflower seeds, chop them into small pieces before adding them to the salad.
