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If you love bright, crunchy salads that burst with flavor and a touch of elegance, this Brussels Sprout Salad with Cranberries and Parmesan Recipe is going to become one of your new favorites. Combining the crisp, slightly bitter bite of shredded Brussels sprouts with the sweet-tart punch of dried cranberries and the nutty sharpness of rich Parmesan cheese makes for a salad that’s exciting yet comforting. Whether you’re looking for a refreshing side or a light main dish, this salad delivers on every front with its harmonious blend of textures and flavors that come together effortlessly in just 15 minutes.
Ingredients You’ll Need
This salad’s magic lies in its simplicity. Each ingredient plays a unique role, whether adding crunch, sweetness, tang, or creaminess, and you won’t need more than a handful to bring it all together beautifully.
- 4 cups shredded Brussels sprouts: The star of the show, thinly shredded to create a tender yet crisp texture.
- 1/2 cup dried cranberries: These bring a lovely burst of sweet and tart flavors that balance the Brussels sprouts perfectly.
- 1/3 cup shaved Parmesan cheese: Adds a savory, salty punch and a creamy finish to every bite.
- 1/4 cup chopped toasted almonds: For crunch and a slightly nutty depth of flavor.
- 2 tablespoons olive oil: The foundation of the dressing, providing richness and a smooth mouthfeel.
- 1 tablespoon fresh lemon juice: Offers bright acidity that lifts all the flavors.
- 1 tablespoon apple cider vinegar: Adds a gentle tartness that complements the cranberries.
- 1 teaspoon Dijon mustard: Gives a subtle bite and helps emulsify the dressing beautifully.
- 1/2 teaspoon honey: Balances the acidity with a hint of sweetness.
- Salt and black pepper to taste: Essential for bringing all the flavors together and enhancing the salad’s overall profile.
How to Make Brussels Sprout Salad with Cranberries and Parmesan Recipe
Step 1: Whisk the Dressing
Start by combining the olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a large bowl. Whisk vigorously until the dressing is smooth and well blended. This dressing is the heart of your salad, tying together the crispness of the Brussels sprouts and the sweetness of the cranberries with a gentle tang.
Step 2: Combine the Ingredients
Add the shredded Brussels sprouts, dried cranberries, chopped toasted almonds, and shaved Parmesan cheese directly into the bowl with your dressing. Using tongs or salad forks, toss everything together until each bite will be a perfect balance of crunchy, tangy, and savory.
Step 3: Let the Flavors Meld
Allow the salad to rest for 10 to 15 minutes before serving. This little pause lets the dressing soak into the Brussels sprouts and softens their texture just slightly while allowing all the ingredients’ flavors to marry harmoniously. You can serve the salad chilled or at room temperature for maximum enjoyment.
How to Serve Brussels Sprout Salad with Cranberries and Parmesan Recipe
Garnishes
Sprinkle a few extra toasted almonds or some freshly cracked black pepper on top before serving for added texture and visual appeal. For a festive touch, a few fresh cranberry halves or a light drizzle of good-quality olive oil can make it feel special and inviting.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled salmon, or even a hearty grain dish like quinoa or farro. It’s fresh and light enough to balance richer mains, but also holds its own as a centerpiece alongside roasted root vegetables.
Creative Ways to Present
For entertaining, serve the salad in individual glasses or small bowls to show off its beautiful layering of colors and textures. You could also stuff it inside hollowed-out tomatoes or avocados for a stunning, bite-sized appetizer variation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep your Brussels Sprout Salad with Cranberries and Parmesan Recipe in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Storing it this way allows the flavors to deepen even more, but for the best crunch, enjoy it sooner rather than later.
Freezing
This salad doesn’t freeze well due to its fresh ingredients and delicate textures. The cranberries and Parmesan can handle freezing, but Brussels sprouts lose their crispness and may become mushy after thawing. It’s best to prepare fresh when possible.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so reheating isn’t necessary or recommended. If you prefer a warm version, try adding the components to a warm grain bowl separately and toss with a bit of warmed dressing for a different but delicious experience.
FAQs
Can I use pre-shredded Brussels sprouts for this salad?
Absolutely! Pre-shredded Brussels sprouts work perfectly and can save you time. Just make sure they are fresh and crisp for the best texture.
Is there a good substitute for dried cranberries?
If dried cranberries aren’t available, dried cherries, raisins, or even chopped fresh pomegranate seeds offer similar sweet and tart notes that pair nicely with the salad.
Can I make this Brussels Sprout Salad with Cranberries and Parmesan Recipe vegan?
Yes! Simply swap out the Parmesan for a vegan cheese alternative or nutritional yeast, and use maple syrup instead of honey in the dressing to make it fully plant-based.
How long can I prepare the salad before serving?
You can prepare this salad up to 4 hours in advance. Just keep it chilled and give it a quick toss before serving to refresh the dressing and flavors.
Is this salad suitable for holiday meals?
Definitely! This Brussels Sprout Salad with Cranberries and Parmesan Recipe fits right into any holiday table with its festive colors, fresh flavors, and elegant simplicity that complements a wide range of dishes.
Final Thoughts
I can’t recommend the Brussels Sprout Salad with Cranberries and Parmesan Recipe enough for anyone looking to brighten up their meals with a fresh, flavorful salad that’s surprisingly easy to make. It’s vibrant, wholesome, and perfectly balanced—like a little celebration in your bowl. Give it a try, and I promise it’ll quickly become one of your go-to dishes, whether for weeknight dinners or special occasions.
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