Brussels Sprout Salad Recipes

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BRUSSELS SPROUT SALAD



Brussels Sprout Salad image

Provided by Food Network Kitchen

Time 15m

Yield 1 serving

Number Of Ingredients 15

3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons champagne vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 teaspoon whole-grain mustard
1/2 small clove garlic, minced
Kosher salt and freshly ground pepper
1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
1 tablespoon dried blueberries
2 tablespoons dried cranberries
2 tablespoons smoked almonds
1/2 ounce manchego cheese, shaved
Bagel chips, for serving (optional)

Steps:

  • Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
  • Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
  • Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.

WARM BRUSSELS SPROUT SALAD



Warm Brussels Sprout Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
  • Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

BRUSSELS SPROUT-LEAF SALAD



Brussels Sprout-Leaf Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano

Steps:

  • Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
  • Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

CRUNCHY SWEET BRUSSELS SPROUT SALAD



Crunchy Sweet Brussels Sprout Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 6

1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries

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.

BRUSSELS SPROUT SALAD



Brussels Sprout Salad image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Olive oil, for sauteing
80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves
Salt and freshly ground black pepper
3 large red onions, caramelized and sweated to 2 cups
1 1/2 cup bacon lardoons
2/3 cup Vinaigrette, recipe follows
2 cups croutons
4 hard boiled medium eggs, each cut into 16 wedges
2 large shallots, finely diced
4 small garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup red wine vinegar
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons pure olive oil

Steps:

  • Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted. Season with salt and pepper. Add onions and lardoons, and toss until hot. Add Vinaigrette, toss, and then add croutons and eggs. Toss only to mix. Plate and serve immediately.
  • Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper. Allow to macerate for at least 30 minutes. Whisk in pure and extra virgin olive oil. Adjust seasoning, to taste.

WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES



Warm Brussels Sprout Salad with Hazelnuts and Cranberries image

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.

Provided by Amy McEver

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 pound Brussels sprouts, trimmed and quartered
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup chopped hazelnuts
3 slices thick-cut bacon, chopped
2 tablespoons maple syrup
2 tablespoons chopped fresh rosemary
1 cup dried cranberries
¼ cup grated Pecorino-Romano cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
  • Bake in the preheated oven until sprouts are tender, about 15 minutes.
  • Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
  • Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
  • Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.1 g, Cholesterol 5 mg, Fat 18.3 g, Fiber 5.8 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 123.7 mg, Sugar 19.5 g

EASY BRUSSELS SPROUTS SALAD



Easy Brussels Sprouts Salad image

This Brussels sprouts salad recipe will convince anyone that they are supper yummy.

Provided by posisme

Categories     Salad     Vegetable Salad Recipes

Time 1h35m

Yield 8

Number Of Ingredients 4

3 cups Brussels sprouts, halved
4 slices bacon
1 cup raisins
1 cup coleslaw dressing

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 6 to 8 minutes. Drain and pat Brussels sprouts dry.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain and cool.
  • Add Brussels sprouts to bacon grease in the skillet. Cook and stir over medium heat until coated, about 1 minute. Remove Brussels sprouts to a paper towel-lined plate.
  • Chop cooled bacon and combine with Brussels sprouts and raisins in a bowl. Pour coleslaw dressing on top and toss to combine. Refrigerate for at least 1 hour for flavors to meld.

Nutrition Facts : Calories 196 calories, Carbohydrate 23.4 g, Cholesterol 15 mg, Fat 11 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 336.2 mg, Sugar 18.2 g

CHOPPED BRUSSELS SPROUT SALAD



Chopped Brussels Sprout Salad image

Don't be scared of raw Brussels sprouts - they are delicious!

Provided by Ann Freele

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 shallot, minced
¼ cup cider vinegar
¼ cup sunflower seed oil
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups Brussels sprouts, trimmed, halved, and sliced
2 Gala apples, cored and thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds
⅓ cup raw sunflower seed kernels
⅓ cup shelled, raw pumpkin seeds

Steps:

  • Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
  • Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 22.2 g, Fat 14.8 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 258.7 mg, Sugar 10.8 g

BRUSSELS SPROUTS AND BACON SALAD



Brussels Sprouts and Bacon Salad image

This is a friend's recipe and after making it last night, I can't wait to share it and put it into the usual dinner rotation. A very flavorful dish that pleased the whole "family" of roommates!

Provided by Carey Wilson

Categories     Vegetable Salads

Time 40m

Yield 4

Number Of Ingredients 10

2 cups bread cubes
3 tablespoons extra-virgin olive oil
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 pound Brussels sprouts
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste
4 slices bacon
4 tablespoons crumbled blue cheese
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread in an even layer onto one of the prepared baking sheets.
  • Bake in the preheated oven until crunchy, 15 to 20 minutes.
  • While the croutons are baking, cut bottoms off Brussels sprouts and discard. Cut Brussels sprouts in half, then slice each half into shreds. Toss shredded Brussels sprouts in olive oil and season with salt and pepper. Transfer to the second prepared baking sheet.
  • Remove croutons from the oven. Place Brussels sprouts in the oven and roast until wilted, 10 to 15 minutes.
  • While Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon bacon grease in the skillet. Crumble bacon when cool enough to handle.
  • Remove Brussels sprouts from the oven and immediately transfer to the skillet with the bacon grease. Add croutons, blue cheese, and red wine vinegar and toss to coat.
  • To serve, distribute salad into 4 serving bowls and top with crunchy bacon.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 20 g, Cholesterol 14.3 mg, Fat 19.9 g, Fiber 4.8 g, Protein 9.7 g, SaturatedFat 4.7 g, Sodium 432.8 mg, Sugar 3.3 g

ROASTED AND RAW BRUSSELS SPROUTS SALAD



Roasted and Raw Brussels Sprouts Salad image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep's milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

  • Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
  • Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
  • Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
  • Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
  • Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

BRUSSELS SPROUTS SALAD



Brussels Sprouts Salad image

My husband and I like Brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. -Nancy Korondan, Yorkville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive oil
2 tablespoons lemon juice
1 to 1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bunch red leaf lettuce or radicchio, torn
2 tablespoons slivered almonds, toasted

Steps:

  • Place Brussels sprouts in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; simmer, covered, until tender, 8-10 minutes. Drain; rinse with cold water and pat dry. Combine with green onions., Meanwhile, whisk together next six ingredients. Toss 2 tablespoons of dressing with lettuce; transfer to a serving bowl. Pour remaining dressing over Brussels sprouts and onions; toss to coat. Mound on lettuce. Sprinkle with almonds.

Nutrition Facts : Calories 171 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY



Roasted Brussels Sprouts Salad Recipe by Tasty image

Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.

Provided by Tiffany Lo

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 lb brussels sprouts
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
½ lb mixed greens
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese

Steps:

  • Cut the stems off the brussels sprouts, then cut into quarters.
  • Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
  • Lightly grease the baking sheet with oil and spread evenly.
  • Bake for 20-25 minutes at 400°F (200°C).
  • For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
  • In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
  • Pour dressing over the salad and mix well.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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APPLE PECAN BRUSSELS SPROUT SALAD - THERESCIPES.INFO
Apple Pecan Brussels Sprout Salad {A Meatless Monday Recipe hot www.themountainkitchen.com. This apple pecan brussels sprout salad is for all of you crunch lovers out there. Made with shredded brussels sprouts, crisp apples, chopped pecans, shaved parmesan cheese, and homemade dressing.The dressing for this brussels sprout salad is a …
From therecipes.info
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SHREDDED BRUSSELS SPROUTS SALAD - RECIPE RUNNER
In a glass measuring cup or bowl, combine the tahini, dijon, apple cider vinegar, maple syrup, salt, pepper, and warm water. Whisk everything together until it’s smooth and creamy. Adjust the seasoning as needed and add in additional water a tablespoon at a …
From reciperunner.com
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BRUSSELS SPROUT SALAD {MAKE AHEAD} - SPEND WITH PENNIES
2021-10-10 Instructions. Combine all dressing ingredients in a small jar and shake well to combine. Shred Brussels sprouts, rinse well and dry. Chop apple and toss with lemon juice to prevent browning. Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.
From spendwithpennies.com
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10 BEST VEGAN BRUSSEL SPROUT SALAD RECIPES | YUMMLY
2022-04-28 Kale, sweet potato + roasted brussel sprout salad + maple tahini dressing {Vegan, Paleo, Gluten free} The Goodfood Goddess. apple cider vinegar, pecan, dried cranberries, water, maple syrup and 5 more.
From yummly.com
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VEGAN BRUSSELS SPROUT SALAD WITH CRANBERRIES AND PECANS
Vegan Brussels sprouts salad is made with Brussels sprouts in both shaved and roasted form, for maximum texture and flavor. Then we’re going to add steamed pearl couscous for carby delicious goodness, and finish with tart dried cranberries, toasted pecan nuts and a shallot-mustard vinaigrette. Served warm or at room temp, it’s a perfect between-seasons salad and …
From steamandbake.com
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SHAVED BRUSSELS SPROUT SALAD {SIMPLE & ADDICTIVE!}
2022-02-10 Notes. *To Toast the Almonds: Preheat the oven to 350°F. Place the chopped almonds on a rimmed baking sheet. Bake for about 5-10 minutes, shaking the pan once or twice, or until you start to smell them. Keep a close eye on them and take them out just when they are starting to turn golden and smell toasted.
From thrivinghomeblog.com
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EASY HEALTHY BRUSSELS SPROUT CAESAR SALAD | FOODTALK
2022-05-11 30 min. Jump to recipe. Brussel Sprout Caesar Salad, made as a classic with a twist and extra pancetta of course. Caesar salad is everyone’s go-to for a salad, wether it be the main course or the dinner salad before the entree. Either way you have it, there is something just so delicious and simple about a caesar salad that makes us all want ...
From foodtalkdaily.com
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BRUSSELS SPROUT SALAD WITH APPLES, WALNUTS & PARMESAN
Begin by toasting the walnuts in a 350°F-oven for 6 to 10 minutes, or until fragrant. Set aside. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow ...
From onceuponachef.com
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Top Asked Questions

What do you put on a brussel sprouts salad?
In a large mixing bowl add the shredded Brussels sprouts, apples, bacon, cranberries, pumpkin seeds and goat cheese. To make the dressing: In a small bowl whisk together olive oil, maple syrup, apple cider vinegar and mustard. Pour over the salad and toss until coated.
How do you cook brussel sprouts in a skillet?
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. To assemble the salad, place brussels sprouts in a large bowl; top with bacon and almonds.
How do you shred brussel sprouts with lemon juice?
Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper. To shred brussels sprouts, halve them, then slice crosswise, or use the slicer blade in a food processor.
What is shaved Brussels sprouts salad with mustard&Parmesan?
This Shaved Brussels Sprouts Salad with mustard & parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish. This recipe was originally published in 2018. It was updated in 2021 to add new photographs and information. The recipe remains unchanged. Enjoy.

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