Brussels Sprouts Christmas Salad Recipes

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BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING



Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/4 cup Dijon mustard
6 tablespoons white balsamic vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
2 cups hazelnuts
1 1/2 pounds Brussels sprouts
2 cups dried cranberries

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.

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

WARM BRUSSELS SPROUTS SALAD



Warm Brussels Sprouts Salad image

Make and share this Warm Brussels Sprouts Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoonlemons, juice , fresh
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons minced shallots
1/2 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
20 -24 fresh sage leaves
neutral oil, for frying
2 tablespoons olive oil, divided
4 cups shaved Brussels sprouts
1 apple, diced
5 ounces kale, roughly chopped
1/4 cup pomegranate seeds
1/3 cup chopped pecans
parmesan cheese, for garnish

Steps:

  • Salad dressing:.
  • Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
  • Crispy Sage Leaves:.
  • Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
  • Salad:.
  • Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3

BRUSSELS SPROUTS SALAD



Brussels Sprouts Salad image

This vibrant salad of Brussels sprouts and red cabbage is especially pretty to serve as a side dish for Christmas - ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 14

Number Of Ingredients 9

1 lb fresh Brussels sprouts, trimmed
1 1/2 cups thinly shredded red cabbage
8 slices center-cut bacon, crisply cooked, crumbled
1/2 cup sweetened dried cranberries
1/3 cup chopped pecans, toasted
1/3 cup light olive oil-and-vinegar dressing
1/4 cup orange juice
3 tablespoons fresh lemon juice
1/4 cup shaved Parmesan cheese

Steps:

  • In large bowl, toss Brussels sprouts, cabbage, bacon, cranberries and pecans.
  • In small bowl, stir dressing, orange juice and lemon juice with wire whisk until well blended. Pour dressing over salad; toss to coat. Top with cheese. Serve immediately.

Nutrition Facts : Calories 76, Carbohydrate 9 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 193 mg

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