Brussels Sprouts Salad Recipes

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SHAVED BRUSSELS SPROUTS SALAD



Shaved Brussels Sprouts Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
1/3 cup chopped dried apricots
1/3 cup chopped hazelnuts
1/3 cup diced pecorino

Steps:

  • For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
  • For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

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.

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

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.

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

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

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.

BRUSSELS SPROUTS SALAD



Brussels Sprouts Salad image

Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs Brussels sprouts or 2 (10 ounce) packages frozen Brussels sprouts
2 cups vegetable broth
1/4 cup wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
12 cherry tomatoes, halved
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced

Steps:

  • If using frozen brussels sprouts, cook according to package directions with broth instead of water.
  • If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
  • Drain sprouts and place in a bowl.
  • Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
  • Halve the tomatoes and add to sprouts. Taste for seasoning.
  • Sprinkle with fresh chives and dill before serving.

Nutrition Facts : Calories 131.9, Fat 7.7, SaturatedFat 1.1, Sodium 620.2, Carbohydrate 14.4, Fiber 5.2, Sugar 4.3, Protein 4.9

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

HONEY-MUSTARD BRUSSELS SPROUTS SALAD



Honey-Mustard Brussels Sprouts Salad image

Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

1 pound fresh Brussels sprouts, trimmed and shredded
2 medium tart apples, chopped
1 medium red onion, chopped
1 small sweet orange pepper, chopped
1/2 cup chopped walnuts
1/2 cup green grapes, sliced
1/2 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g 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

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

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From yummly.com


BRUSSELS SPROUTS SALAD RECIPE - COOKIN' WITH MIMA
2020-11-20 Cut the sprouts in 2 halves and slice to chop the halves to shred them. (3 parts would be perfect). Place the sprouts in a bowl and chop and dice the remainder of the ingredients. Place in the bowl with the shredded sprouts and toss together. In a small bowl or cup, whisk the dressing ingredients together.
From cookinwithmima.com


ROASTED BRUSSELS SPROUTS QUINOA SALAD - SOMETHING NUTRITIOUS
2022-07-07 Preheat the oven to 400 F. Trim the ends of the brussels sprouts then slice then into quarters. Add them to a large sheet pan and toss them in the 2 tbsp of olive oil, 1 tbsp of balsamic vinegar and salt & pepper. Roast for 15 minutes, flip them and roast for another 15 minutes. While they bake, add the quinoa to a pot with the 2 cups of water ...
From somethingnutritiousblog.com


BACON AND BRUSSELS SPROUT SALAD - HATFIELD
Slice Brussels sprouts thinly. Add to large bowl with almonds and bacon, then set aside. With the reserved bacon grease, over medium heat, sauté shallots until tender, approximately 2 minutes. Remove pan from heat and whisk in vinegar, honey, mustard, salt, and pepper. Return pan to heat and whisk until dressing is combined.
From simplyhatfield.com


SHAVED BRUSSELS SPROUTS SALAD - BAREFEET IN THE KITCHEN
2022-04-05 Combine the Brussels Sprouts, apples, raisins or cranberries, pecans, and onion in a large bowl. Drizzle with dressing and toss well to coat. Add the cheese and lightly toss again. Taste and add additional salt and pepper, as needed. Serve immediately.
From barefeetinthekitchen.com


BRUSSELS SPROUTS SALAD RECIPE | REAL SIMPLE
Directions. Step 1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined. Advertisement. Step 2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if making in advance. Step 3.
From realsimple.com


BRUSSEL SPROUT SALAD (+ VIDEO) - FAMILY FOOD ON THE TABLE
Thinly slice the Brussel sprouts. (See the post above for some more tips on how to shred Brussel sprouts.) Combine the shredded Brussel sprouts, apple, walnuts, feta cheese and dried cranberries. Toss to mix. Make the dressing: Combine all ingredients in a small jar or container with a tight fitting lid.
From familyfoodonthetable.com


BRUSSELS SPROUTS SALAD | GIMME DELICIOUS
Instructions. Remove the ends of Brussels sprouts and cut lengthwise, thinly slice them and add the shredded Brussels sprouts to a large bowl. Add olive oil, salt and massage the shredded Brussels sprouts for 2 minutes. To the same bowl add in the chopped apples, pomegranate, pecans, apricots, and cranberries and mix them.
From gimmedelicious.com


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