This shaved Brussels sprout salad is an excellent, bright and fresh way to eat one of my favourite vegetables. Tossed in a zingy, yoghurt-based lemon and parmesan vinaigrette and incorporating some dried cranberrries and toasted hazelnuts, it’s a breeze to make and can also be made a few days in advance to serving!
Whether you’re looking for a quick and tasty side salad or something fresh and unique to dress up a Thanksgiving meal, then this salad is sure to check all of the boxes.
It also may be enough to woo even the most ardent of Brussels sprout haters – that is, if my maple-miso glazed sprouts haven’t already.
Brussels Sprout Salad with Cranberries
The great thing about this recipe is that you can make the dressing in the same bowl that you toss the salad in – which limits the number of dishes that you have to clean!
So we will start with making the dressing – which is zingy and flavourful but really simple.
In a large bowl, add some plain Greek yoghurt, some finely grated parmesan cheese, a squeeze of lemon juice, some dijon mustard, a grated (or finely minced) clove of garlic and (optionally) a minced anchovy fillet – this is great in vinaigrettes, too (such as my grapefruit dressing).
Whisk all of this together until well combined and then set aside.
Now, it’s time to thinly shave some Brussels sprouts. You can do this with a mandoline, in a food processor or with a chef’s knife and some patience – it doesn’t really matter! Just make sure that they’re thinly shredded and add them to the bowl with the dressing.
To the Brussels sprouts, also add in a very thinly sliced shallot and some dried cranberries for a little bit of sweetest. You can also add in other dried fruit here – chopped dried apricots would be excellent here, as would sultanas!
And for some nuttiness and crunch, add some toasted blanched hazelnuts! I always recommend toasting nuts before using them as it always elevates the flavour. You can do this in a skillet for a few minutes or in a 180°C (350°F) for 5-10 minutes.
Finally, add in some freshly chopped parsley! Then, all you need to do is toss everything together until well combined and it’s completely coated in the dressing.
Now, you can serve this immediately or transfer to an airtight container and serve the next day or even the next! It will still be crisp and delicious in a few days.
Brussels Sprout Salad with Cranberries & Hazelnuts
Ingredients
- 40 g (2 tbsp) plain Greek yoghurt
- 15 g (¼ cup) parmesan cheese finely grated
- 2 tbsp lemon juice freshly squeezed
- ½ tsp dijon mustard
- 1 clove garlic grated or very finely minced
- 1 anchovy fillet finely chopped (optional)
- 10-12 brussels sprouts trimed and finely shredded
- 1 small shallot thinly sliced
- 2 tbsp blanched hazelnuts toasted and rougly chopped
- 2 tbsp dried cranberries
- 1 tbsp flat-leaf parsley roughly chopped
Instructions
- In a large salad bowl or mixing bowl, add the yoghurt, parmesan, lemon juice, mustard, garlic, anchovy fillet (if using) and a generous grind of black pepper. Whisk until thoroughly combined.
- To the same bowl, add the Brussels sprouts, shallot, hazelnuts, cranberries and parsley. Toss until thoroughly combined and coated in the dressing. Serve.
Video
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This fresh Brussels sprout salad is a great alternative to roasted or cooked sprouts and is a great way to get the sceptics to love this delicious brassica!
Are you searching for a great Brussels sprout dish? Have any questions about this recipe? Let me know in the comments!
