Crunchy Chopped Brussels Sprout Salad
Chopped Brussels Sprout Salad is crisp, fresh, and nutrient-rich.Finely chopped sprouts create a hearty yet tender base.A tangy vinaigrette enhances their natural nuttiness.Toasted nuts and dried fruit add texture and sweetness.It’s quick to prepare and perfect for meal prep.Ideal as a side dish or light main course.
Ingredients
- 1 lb fresh Brussels sprouts (trimmed and finely chopped or shaved)
- ¼ cup toasted almonds, pecans, or walnuts
- ¼ cup dried cranberries or chopped dates
- ¼ cup grated or shaved Parmesan cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Trim the ends of Brussels sprouts and remove any damaged outer leaves.
- Finely chop with a knife or use a food processor or mandoline.
- Place chopped sprouts in a large mixing bowl.
- In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper.
- Pour dressing over sprouts and toss well to coat evenly.
- Add toasted nuts, dried fruit, and Parmesan if using.
- Toss again and adjust seasoning as needed.
Notes
- Choose firm, bright green sprouts.
- Finely chopping improves texture.
- Massage lightly with dressing for tenderness.
- Toast nuts for deeper flavor.
- Add cheese for richness or omit for vegan option.
- Balance sweetness and acidity to taste.
- Best served fresh but can rest briefly.
- Keeps well refrigerated for up to 2 days.