Hamdi Saidani This Pioneer Woman Brussel Sprout Salad is a crunchy and tangy recipe, which is made with shaved Brussels sprouts and sweet dried cranberries. It’s an ideal side dish, ready in about 20 minutes.
Pioneer Woman Brussel Sprout Salad Recipe Ingredients
- 2 lb. Brussels sprouts
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 2 tsp. kosher salt, divided
- 1 tsp. ground black pepper, divided
- 1 cup dried, sweetened cranberries
- 1 cup grated sharp white cheddar cheese
- 1/2 cup toasted, sliced almonds
- 1/4 cup chopped parsley leaves
How To Make Pioneer Woman Brussel Sprout Salad Recipe
- Prep the Brussels Sprouts: Trim the tough stem end from each Brussels sprout. As you do this, save any bright green leaves that fall off and place them in a large mixing bowl. Place the trimmed sprouts cut-side down and slice them very thinly (about 1/8-inch thick). Add the sliced sprouts to the bowl with the leaves.
- Mix the Dressing: Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a mason jar with a tight-fitting lid. Seal the jar and shake vigorously until the dressing is well combined and emulsified.
- Dress and Marinate the Sprouts: Pour the dressing over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper and toss everything well to combine. Let the salad rest for at least 15 minutes to allow the sprouts to soften and absorb the dressing.
- Add Final Ingredients and Serve: Add the dried cranberries, grated cheddar cheese, toasted almonds, and chopped parsley to the bowl. Toss again to combine and serve immediately.
Recipe Tips
- How to shred Brussels sprouts quickly? To save time, you can use the slicing disc attachment on a food processor to shred the Brussels sprouts in seconds.
- Can I make this salad ahead of time? Yes, this salad holds up well. You can prepare and dress the Brussels sprouts up to 4 hours ahead of time. Just wait to add the cranberries, cheese, and almonds until right before serving to keep them from getting soft.
- What can I substitute for almonds? Toasted pecans, walnuts, or even sunflower seeds or pepitas would be a delicious substitute for the toasted almonds.
- How to avoid a bitter taste? Use the freshest Brussels sprouts you can find. The 15-minute marinating time is key, as the lemon juice and salt in the dressing help to tenderize the raw sprouts and mellow their flavor.
What To Serve With This Brussel Sprout Salad
This versatile salad is a fantastic side dish for holiday meals or simple weeknight dinners.
- Roast Turkey or Chicken
- Grilled Pork Chops or a Pork Loin Roast
- Pan-Seared Salmon
- A hearty steak
- Quiche or frittatas for a brunch gathering
How To Store Brussel Sprout Salad
- Refrigerate: Store any leftovers in an airtight container in the refrigerator. The salad will keep for up to 2 days, though the nuts may lose some of their crunch.
Pioneer Woman Brussel Sprout Salad Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 22g
- Protein: 9g
- Fat: 18g
- Saturated Fat: 5g
- Sodium: 750mg
- Sugar: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to let the salad rest after dressing it?
Yes, this step is highly recommended. Letting the shaved Brussels sprouts sit in the acidic dressing for about 15 minutes helps to soften them and makes them more tender and flavorful.
Can I use a different cheese?
Certainly. While sharp white cheddar is delicious, this salad would also be great with freshly grated Parmesan, crumbled goat cheese, or even a salty Pecorino Romano
Can I use fresh cranberries instead of dried?
This recipe is designed for the sweetness and chewy texture of dried cranberries. Fresh cranberries would be too tart and firm for this raw salad application.
Try More Pioneer Woman Recipes:
- Pioneer Woman BBQ Potato Salad Recipe
- Pioneer Woman Broccoli Cauliflower Salad Recipe
- Pioneer Woman Southern Potato Salad Recipe
Pioneer Woman Brussel Sprout Salad Recipe
Description
A vibrant, crunchy raw Brussels sprout salad tossed with sweet cranberries, toasted almonds, and sharp cheddar in a tangy lemon-dijon dressing.
Ingredients
Instructions
- Thinly slice or shave the Brussels sprouts and place them in a large bowl.
- In a jar, shake together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the sprouts, toss, and let sit for 15 minutes.
- Add cranberries, cheddar cheese, almonds, and parsley to the bowl.
- Toss everything together one last time.
- Serve immediately or chill until ready.
Notes
- u003cliu003eA food processor with a slicing blade makes quick work of shredding the Brussels sprouts.u003c/liu003eu003cliu003eToasting the almonds is a small step that adds a huge amount of flavor and crunch.u003c/liu003eu003cliu003eDon’t skip the 15-minute resting period; it makes a big difference in the texture of the raw sprouts.u003c/liu003eu003cliu003eThis salad is sturdy enough to be made a few hours ahead, making it perfect for entertaining.u003c/liu003e
