Name: Brussels Sprout Salad with Cranberries and Parmesan Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and shredded; 1/2 cup dried cranberries; 1/3 cup shaved Parmesan cheese; 1/4 cup chopped toasted almonds or pecans; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and black pepper to taste

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If you’re looking to impress at your next gathering or simply treat yourself to something fresh and delicious, this Brussels Sprout Salad with Cranberries and Parmesan might just become your new go-to favorite. With its vibrant colors, tangy-sweet flavor profile, and irresistible crunch, this salad proves that Brussels sprouts can be so much more than a humble side dish. Tossed with dried cranberries, toasted nuts, and ribbons of Parmesan in a zesty homemade dressing, every bite is a celebration of texture and taste. Whether you’re prepping for a holiday table or jazzing up a weeknight meal, this recipe works its magic every single time.

Brussels Sprout Salad with Cranberries and Parmesan Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a joy for this salad because every single one contributes something unique—color, flavor, or texture. With just a few fresh components and pantry staples, you’ll build layers of crisp, sweet, creamy, and nutty goodness that make this Brussels Sprout Salad with Cranberries and Parmesan irresistible.

Brussels sprouts (1 pound, trimmed and shredded): These form the crisp, hearty base—shred them finely for the best texture and presentation.
Dried cranberries (1/2 cup): They add tartness and a lovely pop of color, balancing the savoriness of the sprouts and cheese.
Shaved Parmesan cheese (1/3 cup): Bold, salty, and nutty, Parmesan brings creaminess that ties everything together.
Toasted almonds or pecans (1/4 cup, chopped): Toasting your nuts develops deep flavor and delivers the signature salad crunch.
Olive oil (2 tablespoons): This is the base of a simple, silky vinaigrette that coats every bite.
Apple cider vinegar (1 tablespoon): Bright and tangy, it wakes up the flavors and adds a hint of autumn.
Dijon mustard (1 teaspoon): A little zing from mustard is key for depth and emulsion in the dressing.
Honey (1 teaspoon): Just this touch of sweetness smooths out the tang and complements the cranberries.
Salt and black pepper (to taste): Adjust to bring all the flavors together—don’t skip a generous twist of black pepper.

How to Make Brussels Sprout Salad with Cranberries and Parmesan

Step 1: Shred the Brussels Sprouts

Take your trimmed Brussels sprouts and finely shred them using a sharp knife, mandoline, or the slicing blade of a food processor. The thinner, the better! This transforms tough little sprouts into feather-light ribbons that soak up flavors and make for the ultimate salad base.

Step 2: Mix the Salad Base

In a roomy mixing bowl, combine your shredded Brussels sprouts, dried cranberries, shaved Parmesan, and chopped toasted almonds or pecans. Toss gently so everything is evenly distributed—you should see pops of red cranberries, creamy Parmesan, and nutty bits throughout the green shreds.

Step 3: Whisk the Dressing

Grab a small bowl or a jar with a tight lid and add olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake vigorously until completely smooth and emulsified. This bright, slightly sweet vinaigrette will pull the whole Brussels Sprout Salad with Cranberries and Parmesan together.

Step 4: Dress and Toss

Pour the fresh vinaigrette over your salad ingredients and toss thoroughly. Make sure every strand and morsel gets lightly coated for maximum flavor. Don’t worry if the Brussels sprouts seem a little firm at this stage—they will soften as they marinate.

Step 5: Let It Marinate

Let the salad rest for 10 to 15 minutes before serving. This crucial step allows the Brussels sprouts to absorb the dressing and become a bit more tender, while the flavors meld together into harmonious, crunchy-sweet perfection.

How to Serve Brussels Sprout Salad with Cranberries and Parmesan

Garnishes

For a gorgeous, restaurant-worthy finish, sprinkle a few extra shavings of Parmesan and a handful of additional toasted nuts right on top before serving. A grind of black pepper or even a drizzle of honey can elevate the look and taste of your Brussels Sprout Salad with Cranberries and Parmesan at the table.

Side Dishes

This salad is dazzling on its own, but it also plays well with a variety of other dishes. Pair it with roasted chicken, grilled salmon, or a hearty soup. During the holidays, it’s a sparkling addition that cuts through heavier casseroles and roasts with a fresh, tangy crunch.

Creative Ways to Present

For special occasions, try serving the salad in hollowed-out squash halves or stylish glass cups for individual portions—everyone loves a personal salad bowl! If you want to turn Brussels Sprout Salad with Cranberries and Parmesan into a main dish, add slices of grilled chicken or chickpeas right before serving.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, store them in an airtight container in the refrigerator. The Brussels Sprout Salad with Cranberries and Parmesan will keep fresh and tasty for up to 2 days—just note the sprouts will continue to soften and absorb dressing as they sit.

Freezing

Freezing isn’t recommended for this salad, since both the Parmesan and the delicate shredded sprouts lose their crisp texture and vibrant look once thawed. Instead, make only as much as you’ll enjoy over a couple days.

Reheating

This salad is best enjoyed cold or at room temperature—no reheating necessary! If your salad is extra cold after refrigerating, just let it sit out for 10 minutes to reach the perfect serving temperature before enjoying again.

FAQs

Can I make the Brussels Sprout Salad with Cranberries and Parmesan ahead of time?

Absolutely! In fact, making it a few hours in advance gives the sprouts time to soften and the flavors to really meld. Just hold back some of the dressing and nuts for tossing right before serving if you prefer extra crunch.

What’s the best way to shred Brussels sprouts quickly?

If you have a food processor with a slicing attachment, that’s your fastest option! Otherwise, a sharp mandoline or chef’s knife is perfect—just be sure to slice the sprouts as thinly as possible for a tender, light texture.

Can I substitute the Parmesan cheese?

Definitely! Try pecorino, asiago, or even crumbled feta for a twist. For dairy-free options, use a vegan Parmesan or toasted nutritional yeast for a savory note.

Are there other mix-ins I can add?

Absolutely. Try tossing in pomegranate seeds, roasted butternut squash cubes, or fresh apple slices. Sunflower seeds or pumpkin seeds make a fabulous nut-free alternative, and sliced avocado is wonderful for extra creaminess.

Is this Brussels Sprout Salad with Cranberries and Parmesan gluten-free?

Yes! All the base ingredients are naturally gluten-free, but always double-check labels on your nuts, cranberries, and condiments to be sure if you or your guests are sensitive.

Final Thoughts

I can’t wait for you to experience just how fresh, flavorful, and satisfying this Brussels Sprout Salad with Cranberries and Parmesan can be. It’s the kind of dish that turns skeptics into fans and brightens any table with its color and crunch. Give it a try—you might just discover it becomes a new classic in your salad repertoire!

Brussels Sprout Salad with Cranberries and Parmesan Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delightful Brussels sprout salad that combines the earthy flavor of shredded Brussels sprouts with the sweetness of cranberries, the nuttiness of Parmesan, and the crunch of toasted almonds or pecans, all tossed in a tangy Dijon mustard vinaigrette.

Ingredients

Scale

Salad:

1 pound Brussels sprouts, trimmed and shredded
1/2 cup dried cranberries
1/3 cup shaved Parmesan cheese
1/4 cup chopped toasted almonds or pecans

Dressing:

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

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Instructions

Prepare the Salad: In a large bowl, combine shredded Brussels sprouts, dried cranberries, shaved Parmesan, and chopped nuts.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
Toss and Let Sit: Pour the dressing over the salad, toss well to coat. Let it sit for 10–15 minutes to meld flavors and soften sprouts slightly.
Serve: Serve chilled or at room temperature.