Brussel Sprout Salad Recipe Vegetarian and Delicious Ideas

Brussels sprouts often get a bad rap, but when prepared in the right way, they transform into a vibrant, crunchy, and flavorful delight. This vegetarian Brussels sprout salad recipe is a perfect example of how these little green gems can shine as a refreshing, nutritious, and versatile dish.

Whether you’re looking for a light lunch, a side for dinner, or a potluck contribution, this salad is sure to impress both vegetarians and meat-eaters alike.

With a mix of shredded Brussels sprouts, zesty lemon dressing, crunchy nuts, and a hint of sweetness from dried cranberries, this salad bursts with texture and flavor. Best of all, it’s incredibly easy to prepare and uses wholesome, plant-based ingredients.

It’s a fantastic way to enjoy your greens while keeping things fresh and exciting in your kitchen. Ready to take your Brussels sprouts from boring to brilliant?

Let’s dive into this delicious salad recipe!

Why You’ll Love This Recipe

This Brussels sprout salad is not only vibrant and tasty but also packed with nutrients. The raw Brussels sprouts provide a satisfying crunch and retain all their vitamins and antioxidants.

The dressing is light yet flavorful, enhancing the natural taste of the vegetables without overpowering them.

It’s a quick and easy recipe that requires no cooking, making it perfect for busy weeknights or last-minute gatherings. Plus, it’s entirely vegetarian and can be easily adapted for vegan diets by swapping the cheese or honey.

The combination of textures—from the crunchy nuts to the chewy cranberries—makes every bite exciting.

Lastly, it keeps well, so you can prep it in advance for meal prep or enjoy leftovers the next day. If you love simple, healthy, and delicious dishes, this salad will quickly become a staple in your recipe collection.

Ingredients

• 4 cups shredded Brussels sprouts (about 1 pound)
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts or pecans, toasted
• 1/4 cup crumbled feta cheese (optional for vegetarian, omit for vegan)
• 1 small red apple, diced (preferably a sweet variety like Fuji or Gala)
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Equipment

• Large mixing bowl
• Sharp knife or food processor (for shredding Brussels sprouts)
• Measuring spoons and cups
• Small bowl or jar (for dressing)
• Whisk or fork (for mixing dressing)
• Cutting board

Instructions

1. Prepare the Brussels sprouts: Rinse the Brussels sprouts and remove any damaged outer leaves. Using a sharp knife, thinly slice or shred them. A food processor with a slicing blade works well for this and saves time.
2. Toast the nuts: Place walnuts or pecans in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and slightly browned. Remove from heat and let cool.
3. Make the dressing: In a small bowl or jar, whisk together the lemon juice, olive oil, maple syrup (or honey), Dijon mustard, salt, and pepper until emulsified.
4. Combine salad ingredients: In the large mixing bowl, toss together the shredded Brussels sprouts, dried cranberries, diced apple, toasted nuts, and crumbled feta cheese if using.
5. Dress the salad: Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
6. Adjust seasoning: Taste and add extra salt, pepper, or lemon juice if needed.
7. Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Always slice Brussels sprouts thinly to avoid overpowering bitterness and to maximize crunch.

Feel free to swap walnuts for pecans, almonds, or even pumpkin seeds for different textures and flavors. If you prefer a vegan version, omit the feta or replace it with a plant-based cheese alternative.

You can also add a handful of fresh herbs like parsley or mint for a fresh twist.

For a more substantial salad, add cooked quinoa or chickpeas for extra protein and fiber. If you enjoy a bit of spice, sprinkle some red pepper flakes or add a dash of smoked paprika to the dressing.

Want to try related recipes? Explore our Brussel Sprout Green Bean Recipe or the flavorful Low Fodmap Appetizer Recipes for more vegetable-packed delights.

Nutrition Facts

Serving Suggestions

This Brussels sprout salad pairs beautifully with a variety of dishes. Serve it alongside warm grilled vegetables or a hearty grain bowl for a satisfying meal.

It also works wonderfully as a side dish for vegetarian mains like stuffed peppers or lentil loaf.

For a light lunch, enjoy it with a slice of crusty whole-grain bread or a simple avocado toast. This salad also makes a fantastic potluck dish or picnic addition since it holds up well without wilting quickly.

Looking for more fresh and easy salad ideas? Check out our Lemon Ricotta Pasta With Arugula Recipe for a zesty pasta salad or the creative Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This vegetarian Brussels sprout salad is a delightful way to enjoy one of the healthiest vegetables around. The combination of crisp sprouts, sweet apples, tart cranberries, and crunchy nuts creates a balanced and satisfying dish that’s perfect for any season.

Whether you’re looking for a nutritious lunch, a side for dinner, or a crowd-pleasing potluck option, this recipe fits the bill.

Easy to prepare and adaptable to your tastes, it’s a fantastic addition to your recipe repertoire. Embrace the fresh flavors and vibrant textures, and you may just find yourself craving Brussels sprouts more often!

If you enjoyed this recipe, don’t forget to explore more creative dishes like our Maple Bourbon Pickles Recipe or the decadent Kentucky Bourbon Carrot Cake Recipe to keep your culinary adventure going strong.

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