If you’re looking for a different way to enjoy Brussels sprouts, look no further! I love the traditional way of roasting them, but I also love eating them in a salad. Brussels sprouts are from the cabbage family and have ample amount of nutrients good for the body such as Vitamin K, Vitamin C, and Folate.
I wanted to change up my Brussels sprouts game by adding some additional healthy ingredients. I really love salads, (a wide variety of them) and what I love more is fresh ingredients to make an absolutely delicious dressing from scratch bringing it all together! Lots of flavors like sweet, salty, and spicy come together for the recipe, and the dressing can be used for other salads as you see fit.
A little note about using raisins, cranberries, or sour cherries. Personally, I prefer dried sour cherries or cranberries for this recipe, but I was out so I used raisins which also work really well. I like the tartness the dried cranberries and sour cherries add. I suggest just using your favorite between the 3 options. You really can’t go wrong there. If you like Brussels sprouts, give this salad recipe a try! I would love to know what you thought of it, or even better, send me pictures or tag me on my Instagram page @cookingwithrips I can’t tell you how genuinely happy I get when I see you all making my recipes.
To store the salad, place it in an airtight container and place in the refrigerator for up to 3 days.
Lots of love and light,
|Prep Time: 10 minutes||Cook Time: 25 minutes|
|Serves: 3-4||Total time: 35 minutes+ 15 minutes non active cooling time|
1lb of Brussels sprouts-finely chopped
1 tbsp extra virgin olive oil (this is my favorite)
sea salt flakes to taste (I love this using this one)
1/4 cup toasted pecans (chopped)
2 tbsp diced Parmesan cheese
2 tbsp either dried cranberries, sour cherries or raisins *See note above
2 tbsp freshly squeezed orange juice
3 tbsp extra virgin olive oil
1 tsp dijon mustard (my absolute favorite)
1 tsp chili oil
1 tsp maple syrup
Salt and pepper- to taste
1.Preheat oven to 375F
2.Thoroughly wash and chop Brussels sprouts. Add olive oil and sea salt flakes, gently toss and lay on a flat baking sheet lined with unbleached parchment paper.
3. Bake at 375F for 25 minutes, or until Brussels sprouts turn golden brown.
4. Chop toasted pecans and Parmesan cheese and set aside.
5. Add all the ingredients for the dressing in a glass cup or dressing container and stir vigorously. Set aside.
6. Once Brussels sprouts are done, let it cool for about 10-15 minutes.
7. Place Brussels sprouts in a large salad bowl, add pecans, Parmesan cheese, and raisins (or dried sour cherries, or cranberries).
8. Drizzle the dressing all over the salad just before serving and toss until well combined.
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