Best 3 Crunchy Sweet Brussels Sprout Salad Recipes
Are you in search of a delectable side salad that is both crunchy and sweet, with a hint of earthiness? Look no further than our curated collection of Brussels sprout salad recipes. This delightful vegetable, often overlooked, transforms into a culinary star when prepared correctly. Get ready to tantalize your taste buds with a medley of textures and flavors in every bite.
Let's cook with our recipes!
CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD
Steps:
- Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
- Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.
CRUNCHY SWEET BRUSSELS SPROUT SALAD
Number Of Ingredients 0
Steps:
- Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 258
CRUNCHY SWEET BRUSSELS SPROUT SALAD
Number Of Ingredients 0
Steps:
- Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 258
Tips:
- Choose fresh Brussels sprouts: Look for sprouts that are firm and have tightly closed leaves. Avoid any sprouts that are wilted or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end of each sprout and remove any outer leaves that are damaged or wilted.
- Slice the Brussels sprouts: You can slice the sprouts thinly or thickly, depending on your preference. If you are slicing them thinly, use a mandoline or a sharp knife. If you are slicing them thickly, use a sharp knife to cut them into quarters or eighths.
- Roast the Brussels sprouts: Roasting the Brussels sprouts brings out their natural sweetness and caramelizes the edges. Preheat your oven to 400 degrees Fahrenheit and toss the Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the sprouts are tender and slightly browned.
- Make the dressing: The dressing for this salad is a simple combination of olive oil, lemon juice, Dijon mustard, and honey. Whisk all of the ingredients together in a small bowl until well combined.
- Assemble the salad: Combine the roasted Brussels sprouts, dried cranberries, walnuts, and feta cheese in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately.
Conclusion:
This crunchy sweet Brussels sprout salad is a delicious and healthy way to enjoy this winter vegetable. The roasted Brussels sprouts are caramelized and slightly crispy, while the dried cranberries, walnuts, and feta cheese add sweetness, crunch, and tanginess. The lemon-Dijon dressing brings all of the flavors together and makes this salad irresistible.
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