If you’re looking to brighten up your meal routine with something fresh, crunchy, and packed with bursts of flavor, this Brussels Sprout Salad with Cranberries and Parmesan Recipe is an absolute must-try. It’s a delightful combination where the nutty, crispy shredded Brussels sprouts mingle beautifully with the sweet chewiness of dried cranberries and the salty richness of Parmesan cheese. Tossed in a light lemony olive oil dressing, every bite feels vibrant and satisfying, making it perfect for everything from casual lunches to special gatherings.
Ingredients You’ll Need
These simple yet carefully chosen ingredients come together to create the perfect balance of flavors, textures, and colors that make this salad such a standout. Each element plays a crucial role, whether it’s the freshness of the sprouts, the sweet-tart cranberries, or the savory punch of Parmesan.
- 1 lb Brussels sprouts, shredded: Fresh and crunchy, shredding ensures every forkful is perfectly bite-sized.
- ½ cup dried cranberries: Adds a lovely pop of sweetness and a chewy texture contrast.
- ¼ cup shaved Parmesan: Provides a salty, nutty flavor that complements the sprouts beautifully.
- 2 tablespoons olive oil: A smooth, fruity base for the dressing that coats everything perfectly.
- 1 tablespoon lemon juice: Brings brightness and a subtle acidity to balance the salad’s richness.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
How to Make Brussels Sprout Salad with Cranberries and Parmesan Recipe
Step 1: Prep the Brussels Sprouts
Start by rinsing your Brussels sprouts thoroughly, then remove any outer leaves that look bruised or discolored. Shred them finely using a sharp knife or a food processor to achieve a texture similar to thin cabbage slices. This shredding is key to making the sprouts delicate and easy to enjoy raw in the salad.
Step 2: Combine the Ingredients
Place the shredded Brussels sprouts in a large mixing bowl. Sprinkle in the dried cranberries for that burst of color and natural sweetness, and add the shaved Parmesan right on top. Each ingredient should be visible for both taste and visual appeal.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil and fresh lemon juice. Season with salt and pepper to your liking. This simple dressing is what pulls all the flavors together, highlighting the freshness of the sprouts while giving a smooth mouthfeel.
Step 4: Toss and Serve
Pour the dressing over the salad ingredients and gently toss everything until the Brussels sprouts, cranberries, and Parmesan are evenly coated. Taste and adjust seasoning if needed. Your Brussels Sprout Salad with Cranberries and Parmesan Recipe is now ready to enjoy!
How to Serve Brussels Sprout Salad with Cranberries and Parmesan Recipe
Garnishes
To elevate the presentation and add even more flavor layers, try garnishing with toasted nuts like almonds or walnuts. A few fresh herbs such as chopped parsley or chives can also add a lovely herbal note that pairs well with the lemon dressing.
Side Dishes
This salad is wonderfully versatile and pairs beautifully with roasted chicken, grilled fish, or even a hearty sandwich. It acts as a bright, refreshing counterpoint to rich mains and can also stand alone as a light meal for warmer days.
Creative Ways to Present
Consider serving this salad in individual Mason jars for a stylish picnic option or arrange it on a platter topped with extra Parmesan shavings for a family-style dinner presentation. Mixing in some quinoa or toasted seeds can turn it into a more substantial side dish as well.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brussels Sprout Salad with Cranberries and Parmesan Recipe in an airtight container in the refrigerator. It’s best eaten within 2 days to retain the crispness of the Brussels sprouts and freshness of the dressing.
Freezing
Because this salad features fresh, raw ingredients and a delicate dressing, freezing is not recommended. Freezing can cause the sprouts to lose their crunch and the cranberries to become overly soft, altering the salad’s delightful texture.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so reheating is unnecessary. If you want to warm it slightly, simply allow it to sit at room temperature for 15 minutes before serving.
FAQs
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts are usually cooked and can become mushy when thawed, so they won’t give you that crisp texture this salad thrives on. Fresh sprouts shredded raw work best here.
What can I substitute for Parmesan if I’m allergic to dairy?
Try nutritional yeast for a similar cheesy flavor without dairy, or use a nut-based cheese substitute. Both will keep the salad’s depth of flavor intact.
How far in advance can I prepare this salad?
For best texture, prepare the salad up to a few hours ahead and add the dressing just before serving. This prevents the Brussels sprouts from becoming soggy.
Is this salad suitable for meal prep?
Absolutely! It makes a fantastic healthy option to pack for lunches. Just keep the dressing separate until you’re ready to eat for maximum freshness.
Can I add protein to make this a full meal?
Yes! Grilled chicken, toasted chickpeas, or even some crumbled bacon can make this salad heartier while complementing its flavors brilliantly.
Final Thoughts
I hope you give this Brussels Sprout Salad with Cranberries and Parmesan Recipe a whirl soon. It’s one of those dishes that feels light yet satisfying, simple yet special. Whether you’re introducing Brussels sprouts to your menu or wanting a salad that sparks joy with every bite, this recipe delivers all that and more. Happy cooking!
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Brussels Sprout Salad with Cranberries and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Brussels Sprout Salad with Cranberries and Parmesan is a fresh, vibrant salad featuring shredded Brussels sprouts tossed with sweet dried cranberries, nutty shaved Parmesan, and a simple lemon-olive oil dressing. It’s a perfect make-ahead salad that combines crunchy textures and bright, tangy flavors for a delightful side dish or light lunch.
Ingredients
Salad
- 1 lb Brussels sprouts, shredded
- ½ cup dried cranberries
- ¼ cup shaved Parmesan
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts: Rinse the Brussels sprouts thoroughly and pat dry. Remove any damaged outer leaves and shred the Brussels sprouts thinly using a sharp knife or a food processor for even, fine shreds.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined to create a simple, zesty dressing.
- Toss the salad: In a large salad bowl, combine the shredded Brussels sprouts with dried cranberries. Drizzle the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Add Parmesan: Sprinkle the shaved Parmesan over the tossed salad and gently mix again to incorporate the cheese without breaking it down.
- Chill and serve: Let the salad rest in the refrigerator for at least 10 minutes before serving to allow flavors to meld and the Brussels sprouts to soften slightly. Serve chilled or at room temperature.
Notes
- For a nuttier flavor and added crunch, consider adding toasted almonds or walnuts.
- This salad can be made a few hours in advance and stored in an airtight container in the fridge.
- Adjust lemon juice and olive oil quantities to taste for a more or less tangy dressing.
- For a vegan version, replace Parmesan with a vegan cheese alternative or nutritional yeast.
