Brussels Sprout Salad with Toasted Almonds & Cranberries
By Chris Newport, Nutritionist and Head Coach
I was introduced to brussels sprout salad by my sister this year over our annual beach vacation. This is slightly ironic considering how much we hated brussels sprouts when we were kids. And I mean we really hated them. Anytime we had them, we used to see who could make the best “ewww, this is nasty” face at each other across the dinner table.
As of the past few years, I’ve been coming around to brussels sprouts. Roast them and I’m in. But in a salad? No way.
Of course, the more I think about it, the more it makes sense. Brussels sprouts are a member of the cabbage family, and cabbage is made into salads and slaws all the time.
Not to mention that brussels sprouts are incredibly healthy (as are the entire Brassica family including kale, cabbage and collard greens), containing powerful anticancer compounds as well as being high in micronutrients (especially vitamins C and K) and fiber and low in calories. Generally speaking, we all need to eat more veggies, so why not make them into delicious little side dishes like this one?
For our staff holiday party this year, my husband used a recipe from America’s Test Kitchen Paleo Perfected cookbook as inspiration for his very own version, topped with bacon. Everyone raved about it and called it “blog-worthy.”
But the real test of a recipe is if if I can cook it (and make it taste good). I enjoy cooking, but I’m by no means a chef. My husband really is the rock star in that department (thankfully!). So I made this salad using toasted almonds and dried cranberries instead of bacon for a potluck this past weekend and it was a hit!
Another irony in this little story? Brussels sprouts are my niece’s favorite vegetable. So much so that we’re required to serve them on Thanksgiving when she visits. I hope this makes it on your table too! Enjoy :)
Brussels Sprout Salad
Ingredients
- 3 T extra virgin olive oil
- 3 T lemon juice
- 1 T dijon mustard
- 1 small shallot minced
- 1 garlic clove minced
- 1 lb brussels sprouts
- 1/4 cup dried cranberries
- 1/3 cup almonds toasted and crushed
- salt to taste
- pepper to taste
Instructions
- Whisk the EVOO, lemon juice, dijon mustard, minced shallot and minced garlic in a large bowl until creamy.
- Wash the brussels sprouts, trim the ends (and any other dark spots) and cut in half.
- Slice the sprouts as thinly as possible. I used a knife, but you can also use a mandolin assuming you don't slice the ends of your fingers. After slicing a few at a time, I ran my knife through the pile a few more times.
- Mix the brussels sprouts in the dressing until thoroughly combined.
- Add the chopped almonds and dried cranberries (or toppings of your choice like bacon!), allow to sit at least 30 minutes and serve. This salad keeps well for at least 5 days (if you can resist it that long).
