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Pioneer Woman Brussels Sprout Salad

Pioneer Woman Brussels Sprout Salad - recipe card
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This vibrant Brussels sprout salad features thinly shaved raw sprouts tossed with a bright lemon-Dijon vinaigrette, crunchy toasted almonds, and sweet dried cranberries. It’s a crisp, refreshing side dish that’s perfect for any occasion, from weeknight dinners to holiday feasts.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and thinly shaved (or shredded)
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/4 cup red onion, very thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/4 cup shaved Parmesan cheese (optional, for serving)

Instructions

  1. Place the shaved Brussels sprouts in a large bowl. If using whole Brussels sprouts, trim the stem ends and remove any yellow or damaged outer leaves. Use a sharp chef’s knife or a mandoline to slice them very thinly, about 1/8-inch thick. Alternatively, use the shredding blade of a food processor for quick, uniform shreds. The finer the shred, the better the salad will absorb the dressing.
  2. Heat a small skillet over medium heat. Add the sliced almonds and toast them, stirring frequently, for 2-3 minutes until they are golden and fragrant. Watch carefully as they can burn quickly. Remove from the skillet immediately and set aside to cool.
  3. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. Taste and adjust seasoning if needed.
  4. Pour the dressing over the shaved Brussels sprouts. Toss well with tongs to ensure every strand is coated. Let the salad sit for 5-10 minutes to allow the sprouts to soften slightly and absorb the dressing — this makes them more tender and flavorful.
  5. Add the toasted almonds, dried cranberries, and red onion to the salad. Toss again to distribute all ingredients evenly.
  6. Serve immediately, topped with shaved Parmesan if desired. The salad is best served fresh.
  7. For make-ahead: prepare the salad (without the almonds and Parmesan) up to 4 hours in advance, cover, and refrigerate. Add the almonds and Parmesan just before serving to maintain their crunch.
  8. If you prefer a warm salad, you can sauté the shaved Brussels sprouts in a little olive oil over medium-high heat for 3-4 minutes until bright green and slightly tender, then toss with the dressing and other ingredients.
  9. Chill any leftover salad in an airtight container. The sprouts will soften further but will still be delicious for up to 2 days.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The almonds will lose their crunch over time; for best texture, add them just before serving. This salad does not freeze well. To re-crisp almonds, you can re-toast them briefly in a dry skillet.

Nutrition

Keywords: brussels sprout salad, pioneer woman salad, shaved brussels sprouts, raw brussels sprouts, healthy side dish, no-cook salad, lemon vinaigrette, vegetarian salad, holiday side dish, gluten-free salad, paleo salad, keto salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-brussels-sprout-salad/