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 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.
- 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.
- 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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