Best 6 Brussels Sprouts Salad With Cranberries Dijon Dressing Recipes

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Brussels sprouts salad with cranberries and Dijon dressing is a delicious and healthy side dish that can be enjoyed year-round. The bright flavor of cranberries pairs perfectly with the slightly bitter taste of Brussels sprouts, while the Dijon dressing adds a tangy and creamy element. This salad is also packed with nutrients, making it a great choice for a healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

EASIEST EVER BRUSSELS SPROUTS SALAD



Easiest Ever Brussels Sprouts Salad image

This is the BEST Brussels Sprouts Salad, with an easy apple cider vinegar and honey dijon dressing. Toss with dried cranberries and pumpkin seeds for a festive fall slaw!

Provided by Taylor Stinson

Categories     Salad

Time 30m

Number Of Ingredients 10

4 cups brussels sprouts
1/4 cup dried cranberries
1/4 cup sliced almonds
1/4 cup pumpkin seeds
3 tbsp apple cider vinegar
2 tbsp sunflower oil
1 tbsp honey
1 tbsp dijon mustard
1/2 tsp each salt and pepper
4 cooked turkey sausages

Steps:

  • Cut the ends off of brussels sprouts, then cut as thinly as possible with a sharp knife.
  • Add to a large bowl with cranberries, pumpkin seeds and almonds. Make the dressing in a small bowl, whisking together well, then pour over salad and toss.
  • Serve immediately and enjoy! Salad will last well up to 3 days in the fridge once tossed with dressing. Salad will last 5-6 days in the fridge if you wait to toss with dressing until serving.

Nutrition Facts : Calories 218 kcal, Carbohydrate 21 g, Protein 6 g, Fat 14 g, SaturatedFat 1 g, Sodium 66 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

CRANBERRY, CHEDDAR, AND BRUSSELS SPROUTS SALAD



Cranberry, Cheddar, and Brussels Sprouts Salad image

One of our local surf shops has a killer cafe that sells the most delicious vegetarian salads. This is inspired by a few of the ones I've eaten there. With the cranberries and Brussels sprouts, and a sweet ginger and Dijon dressing, it would be a nice salad option during the holidays. Perfect for using up any leftover grains, roasted or raw veggies, any type of cheese, dried fruits, or nuts. Serve it in one big bowl at the table, or divvy it up into meal-prep containers for weekday lunches.

Provided by jaybu

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts

Time 20m

Yield 6

Number Of Ingredients 16

Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons agave syrup
1 large clove garlic, minced
1 (1/2 inch) piece fresh ginger root, grated
¼ teaspoon sea salt
1 tablespoon water, or to taste
2 cups arugula
2 cups cooked brown rice
1 ½ cups chopped, trimmed fresh Brussels sprouts
7 ounces Cheese, cheddar
½ cup dried cranberries
2 medium avocados, peeled and diced
3 tablespoons sunflower seeds

Steps:

  • Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
  • Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sesame seeds.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 40 g, Cholesterol 34.7 mg, Fat 28.3 g, Fiber 7.8 g, Protein 13 g, SaturatedFat 9.4 g, Sodium 479.6 mg, Sugar 12.9 g

BRUSSELS SPROUTS & CRANBERRY SALAD



Brussels Sprouts & Cranberry Salad image

Provided by Paula Deen

Categories     entertaining     healthy     low carb     vegetarian

Time 20m

Yield 6 to 8

Number Of Ingredients 10

4¼ teaspoons apple cider vinegar
4 teaspoons maple syrup
1¼ teaspoons Dijon mustard
¾ teaspoon Kosher salt
½ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 pound Brussels sprouts, trimmed and thinly sliced
½ cup sliced almonds, toasted
½ cup dried cranberries
½ cup crumbled feta cheese

Steps:

  • In a large bowl, whisk together vinegar, maple syrup, mustard, salt, and pepper; whisk in oil in a slow, steady stream until smooth. Stir in Brussels sprouts, almonds, cranberries, and feta until combined. Serve immediately.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING



Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Number Of Ingredients 0

Steps:

  • Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 305

MAPLE-DIJON BRUSSELS LEAF SALAD



Maple-Dijon Brussels Leaf Salad image

This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days.

Provided by Nicholio

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds

Steps:

  • Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
  • Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 22.1 g, Fat 8.6 g, Fiber 4.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 61.4 mg, Sugar 14 g

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING



Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Number Of Ingredients 0

Steps:

  • Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 305

Tips:

  • Use fresh Brussels sprouts for the best flavor. If you only have frozen Brussels sprouts, thaw them completely before using.
  • You can adjust the amount of Dijon mustard in the dressing to taste. For a milder dressing, use less mustard. For a more tangy dressing, use more mustard.
  • If you don't have walnuts, you can use another type of nut, such as pecans or almonds.
  • To save time, you can buy pre-cooked bacon. Just be sure to drain it well before adding it to the salad.
  • This salad can be served immediately, or you can chill it for up to 2 hours before serving.

Conclusion:

Brussels sprouts salad with cranberries and Dijon dressing is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try!

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