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A bowl of Brussels sprouts salad with cranberries and silver tongs on the side.

Brussels Sprouts Salad with Cranberries

A woman's face.Angie Zoobkoff
Crisp raw Brussels sprouts, crunchy apple, chewy cranberries, and a tart vinaigrette combine to make an unforgettable salad.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 177 kcal

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.

Nutrition

Serving: 1 portionCalories: 177kcalCarbohydrates: 19gProtein: 3gFat: 11gSodium: 90mgFiber: 5gSugar: 10g
Keyword easy salad recipe, holiday side dishes
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