Brussels Sprouts Salad
Fresh, crisp, and packed with flavour, this Brussels sprouts salad is a celebration of garden-to-table goodness! I fell in love with raw brussels sprouts a few years ago and I am always experimenting with new salad recipes.
Brussels sprouts are a rewarding crop to grow in a backyard raised bed garden. These plants thrive in cool weather and love rich, well-draining soil. Starting Brussels sprouts from seed (or seedlings) in early spring allows you to have a wonderful harvest by July. Or you can start them early-summer to enjoy a bountiful harvest by fall and early winter. They grow tall so place your plants in a purposeful place in the garden. Whether harvested small and tender or left to mature, Brussels sprouts are a versatile vegetable that adds nutrition and shines in various meals including salads and roasted dishes.
Salad Ingredients:
1 lb Brussels sprouts
1 large granny smith apple
¼ cup dried cranberries
¼ cup pine nuts
¼ cup grated fresh parmesan
Salad Dressing Ingredients:
½ cup olive oil
2 Tablespoon lemon juice
Salt and pepper to taste
Directions:
Using a mandolin (carefully!), or box grater, grate your Brussels sprouts and place them into a salad bowl.
Finely chop the granny smith apple, and add to the bowl. Top with pine nuts, dried cranberries and freshly grated parmesan cheese.
In a bottle or jar (such as a mason jar), add your olive oil, lemon juice and salt & pepper to taste. Ensure the lid to the jar is secured tightly, and give a shake until the dressing is well combined.
Pour dressing over the salad, and gently toss.
Serve onto a plate or bowl, and top with more freshly grated parmesan. Enjoy!
Brussels sprouts are a nutritional powerhouse packed with vitamins, fibre, and antioxidants, and this salad showcases their fresh, crunchy goodness in the most delicious way! Whether you’re enjoying it as a light lunch or a side dish at a dinner party, this recipe is sure to become a favourite, highlighting just how amazing Brussels sprouts can be.
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