Brussels Sprouts Salad With Cranberries Dijon Dressing Recipes
EASIEST EVER BRUSSELS SPROUTS SALAD
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
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
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
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
Provided by Paula Deen
Categories entertaining healthy low carb vegetarian
Time 20m
Yield 6 to 8
Number Of Ingredients 10
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
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
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
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
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
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