Brussels Sprouts Cranberry Walnut Salad
Brussels Sprouts Cranberry Walnut Salad Recipe – A vibrant and healthy salad featuring shredded Brussels sprouts, tangy dried cranberries, and crunchy walnuts. This nutritious dish is perfect for a light lunch, a holiday side, or a nutritious addition to any meal.
Packed with fiber and healthy fats, this Brussels Sprouts Cranberry Walnut Salad recipe is a delicious way to get those veggies into your diet. Tossed in a zesty vinaigrette, this salad is quick to make, full of flavor, and sure to impress. Discover how to make this easy, yet elegant recipe that’s both vegan and gluten-free!
My deep love for the holidays is naturally followed up with a love of coming up with recipes for the holiday, and this Brussels Sprouts Cranberry Walnut Salad is one of my new favorite side dish recipes for Thanksgiving or Christmas.
This salad has great texture and taste. You can prepare this dish ahead of time and mix according to the directions. I have made it for family, friends and co-workers and everyone has always asked for the recipe. Feel free to serve it with blue cheese or feta cheese, as well! If you have soft cheese haters, you can always serve this salad with a bowl of one of those cheeses on the side so guests can add it according to their liking.
The beauty of this salad is how it balances both hearty and refreshing elements. The Brussels sprouts are pre-shredded to perfection, offering a subtle crunch that complements the sweet cranberries, while the walnuts add a rich, buttery finish. If you can’t find pre-shredded brussels, just chop them up yourself easily.
The homemade vinaigrette, made with apple cider vinegar and olive oil brings everything together with a tangy-sweet zing that feels super festive. The vinaigrette can be used on other salads – I have even used it on my Strawberry Arugula Salad previously.
What makes it even more special for the holidays is how adaptable it is. It can be served as a light starter or a vibrant side to accompany your turkey or ham. And since it’s both vegan and gluten-free, it’s the kind of dish that pleases just about everyone around the table. Plus, it’s quick to whip up, leaving you more time to spend with family.
Even the “yuck, I HATE Brussels Sprouts” people tried this Brussels Sprouts Cranberry Walnut Salad and liked it. I admit I was a hater once, but not mushy, beautiful, crunchy brussels sprouts have won me over and is now one of my best-liked vegetables.
My Crispy Lemon Roasted Brussels Sprouts is what made me think maybe brussels sprouts weren’t the green enemy after all. What I really think is that they just needed in this case is a little TLC—some tart cranberries, crunchy walnuts, and a zesty dressing.
Brussels Sprouts Cranberry Walnut Salad
Ingredients
- 1 pound shredded Brussels sprouts
- 2 tablespoons freshly squeezed lemon juice approx. the juice of 1 lemon
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ¾ teaspoon sea or kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 1 cup dried cranberries
- 1 cup crushed walnuts
Instructions
- Preheat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 10 minutes, until toasted. Cool, then coarsely chop (if not already chopped) and set aside.
- In a glass measuring cup or small mixing bowl, whisk together the lemon juice, vinegar, honey, salt and pepper. Slowly whisk in the olive oil.
- Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the dried cranberries, and toss well to combine. Set aside for at least fifteen minutes (or up to several hours is even better.) Just before serving, add the walnuts and toss gently to combine. They will get mushy if you add them too soon.
- Serve at room temperature. Enjoy!
