Not a fan of boiled sprouts at Christmas? Enter Parmesan Brussels Sprout Salad-a game-changing twist on the festive veg. With shaved Brussels sprouts, tangy lemon vinaigrette, and a sprinkle of cheese, it's the salad you didn't know your holiday table was missing.
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Brussels Sprouts Enjoyed Differently
"Can you eat raw Brussels sprouts?" you ask. Absolutely! And not just raw, but glorious. Forget the soggy, boiled nightmares of Christmases past - this is Brussels like you've never had before.
Thinly sliced and tossed with a zesty lemon dressing, Parmesan Brussels Sprout Salad transforms the humble sprout into a fresh and crunchy delight. It's an easy recipe that works just as well alongside a holiday meal as it does as a quick side dish for everyday dinners. Looking for a main? Try our Christmas Leftover Caesar Salad (made with shaved Brussels, cranberries and leftover turkey),
So, if you're looking for delicious ways to enjoy sprouts without the drama, this is the dish to try!
Ingredients and Substitutes
Here's everything you will need to make this Brussels sprout salad recipe:
- Brussels sprouts: ideally, really fresh and crisp.
- dried cranberries: may be replaced with raisins, sultanas or dried currants.
- pecan nuts: or pine nuts or pumpkin seeds for that added crunch.
- parmesan cheese: finely grated.
- olive oil: extra virgin.
- lemon juice: freshly squeezed. You may replace lemon juice with half the amount of apple cider vinegar.
- Dijon mustard.
- sea salt and black pepper: to taste
Find the ingredient quantities, detailed instructions and nutritional data on the recipe card at the bottom of the post.
Extra Toppings: To make this salad truly festive and suitable for whatever you are serving it with, consider topping this crunchy salad with pomegranate seeds, crumbly blue cheese or goat cheese, sliced green onions or crispy bacon cubes.
Step-By-Step Method
This Parmesan Brussel Sprout Salad is a breeze to make, but there are a few things to know. First, we'll talk you through how to shave the sprouts, then how to make a dressing and assemble it all together.
How To Shave Brussels Sprouts For A Salad?
Shaving Brussels sprouts is easy when you've got the right tools. The slicing blade of the food processor is the fastest option, perfect for prepping a big batch. A mandoline slicer offers thin, even slices-just watch your fingers!
If you prefer simplicity, a sharp knife works beautifully, although it takes a bit more time. The best way depends on what you have on hand and how much effort you're willing to put in!
Salad & Dressing
1. Toast pecans lightly in a dry frying pan until aromatic and slightly browned.
2. In a small jar, mix the olive oil, lemon juice, Dijon mustard and a pinch of salt and black pepper. Shake vigorously to emulsify. You can find more details on our dedicated article for Dijon Mustard Lemon Salad Dressing.
3. Place the shaved sprouts, toasted nuts, cranberries and parmesan cheese in a large bowl.
4. Toss the salad dressing through the salad ingredients and leave the salad flavours to infuse for 5-10 minutes before serving.
What Pairs Well With Parmesan Brussels Sprout Salad?
This great salad is a fantastic alternative to traditional Brussels sprouts at your holiday dinner. It's lighter, fresher, and perfectly balances an already big meal. But don't just save it for Christmas-it's the perfect salad to enjoy year-round.
Serve it in different ways: alongside juicy pork chops, in pulled pork sandwiches instead of red cabbage slaw, or as a side for anything from poultry to fish. The simple dressing keeps the flavours bright and adaptable, making this salad a versatile addition to almost any meal.
Storage and Leftovers
In my opinion, parmesan Brussels sprout salad tastes even better after a little while, as the flavours have more time to meld together. If you have leftover salad, transfer it to an airtight container and store it in the fridge. It will keep beautifully for a couple of days, making it perfect for enjoying after holiday gatherings or when you want a quick, flavour-packed side dish.
More Christmas Side Dishes
Looking for more Christmas side dishes to make your festive meal a true special occasion?
Parmesan Brussels Sprout Salad
Ingredients
- 300 g (0.66 lb) Brussels Sprouts
- 30 g (¼ cup) dried cranberries
- 40 g (¼ cup) pecan nuts toasted
- 60 g (2.12 oz) parmesan cheese grated
- 3 tablespoon olive oil extra virgin
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- salt and black pepper to taste
Instructions
- Toast pinenuts lightly in a dry frying pan until aromatic and slightly browned.
- Thinly slice brussels sprouts using a slicer, food processor or a mandolin.
- In a small jar, mix the olive oil, lemon juice, Dijon mustard and salt and pepper. Sharke vigorously to emultify.
- Place the Brussels sprouts, toasted nuts, cranberries and parmesan cheese in a mixing bowl.
- Toss the dressing trhough the salad ingredients and leave the salad flavours to infuse for 5-10 minutes before serving.
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