Description
Crisp, crunchy, colorful—this salad is a total game-changer. Thinly shredded sprouts meet sweet fruit, chewy cranberries, toasted nuts, creamy cheese, and a zesty vinaigrette. It’s bright, fresh, and the perfect counterbalance to heavier dishes. No mushy sprouts here—just a stunning salad that steals the spotlight at potlucks, holidays, or weeknight dinners.
Ingredients
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Salad Base
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1 lb Brussels sprouts, finely shredded
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1 apple or pear, thinly sliced or julienned
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½ cup dried cranberries or cherries
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½ cup toasted pecans or walnuts, chopped
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⅓ cup goat cheese, feta, or blue cheese, crumbled
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¼ cup pomegranate seeds (optional)
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Zesty Vinaigrette
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¼ cup extra virgin olive oil
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2 tbsp apple cider vinegar or lemon juice
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1 tbsp Dijon mustard
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1 tbsp honey or maple syrup
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Salt & black pepper, to taste
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Instructions
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Shred sprouts using a food processor or sharp knife; add to a large bowl.
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Toast nuts in a dry skillet 3–5 min until fragrant, then cool and chop.
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Combine sprouts, fruit, cranberries, nuts, and cheese. Toss gently.
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Whisk dressing ingredients until emulsified. Taste and adjust.
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Dress & Rest: Pour vinaigrette over salad, toss, and let sit 10–15 min to soften sprouts and meld flavors.
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Garnish & Serve with pomegranate seeds and extra cheese, if desired.
Notes
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Protein Power-Up: Add grilled chicken, shrimp, or chickpeas.
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Winter Citrus: Swap apple for orange or grapefruit.
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Sweet & Smoky: Add crumbled bacon and balsamic glaze.
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Vegan: Skip cheese, use maple syrup.