This Brussels sprouts salad with cranberries is a fresh and easy side dish that's perfect for offering at any holiday meal. The combination of crisp sprouts, crunchy apple, and sweet-tart cranberries will have everyone asking for seconds.
In their cooked form, Brussels sprouts aren't my favorite. I tolerate them as long as they've been roasted until crispy and tossed with plenty of bacon, but they're rarely my veggie of choice. Raw Brussels sprouts, however, I love. This salad combines the crisp fresh sprouts with crunchy apple, chewy dried cranberries, and a tart vinaigrette that's easy to toss together for any occasion.
This Brussels sprouts and cranberry salad is a nice side dish to balance out heavy holiday main courses like grilled turkey or Dutch oven ham, but it's also a great weeknight side dish. And since it's ready in just 20 minutes, it's doable any day of the week.
Why You'll Love This Recipe
- It's an easy, festive holiday salad that can be prepared ahead of time.
- It's suitable for all diets, so is perfect for taking along to a potluck or small holiday gathering.
Ingredients and Substitutions
- Brussels sprouts--Look for bright green sprouts with firm closed leaves. Cut away and discard any yellowed or wilted leaves before shredding. If you've got any extra, get out your metal skewers and thread them on and make grilled Brussels sprouts!
- Apple--Use a good eating apple that's crunchy. I like Honeycrisp or Cosmic crisp best for this salad.
- Dried cranberries--You can use unsweetened or sweetened, depending on your preference. Got extra? Make this easy cranberry bliss dip for dessert!
- Vinegar--Apple cider vinegar works best here, but you can substitute white wine vinegar, if necessary.
- Oil--Use a good quality olive oil for the dressing.
How to Make Brussels Sprouts Salad
- Whisk the dressing ingredients together in a small bowl.
- Combine the shredded sprouts, apple, and dried cranberries in a serving bowl. Pour the dressing over and toss to combine.
FAQs
The salad does benefit from being prepared up to 3 hours before serving, as this will give the sprouts a little time to soften. If you want to get ahead, the dressing can be mixed and refrigerated up to 3 days before using.
There are a couple of options. You can use a mandoline, if you have one, or slice them by hand. I find it easiest to halve them through the core, place the flat side on the cutting surface and then slice them thinly using a very sharp knife.
Slicing the sprouts is a time-consuming task, so if you've got a houseguest that's eager to help in the kitchen, this is the perfect job!
Tips and Troubleshooting
- Leftover salad can be stored for up to 1 day in a sealed container in the fridge. The sprouts will soften as they sit.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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Recipe
Brussels Sprouts Salad with Cranberries
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons whole grain mustard
- Salt and freshly ground black pepper
- 12 ounces Brussels sprouts trimmed and shredded
- 1 medium apple chopped
- ¼ cup dried cranberries
Instructions
- In a small bowl, whisk together the olive oil, vinegar, and mustard. Season to taste with salt and pepper.
- In a serving bowl, toss the Brussels sprouts, apple, and cranberries together.
- Drizzle the dressing over the salad, and toss to combine. Cover and refrigerate for at least 20 minutes and up to 3 hours before serving.
Notes
- Storage--Leftover salad can be stored for up to 1 day in a sealed container in the fridge. The sprouts will soften as they sit.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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