Best 2 Brussels Sprouts Salad With Cranberries Dijon Dressing Recipes

Feast your taste buds on a delightful journey with our Brussels Sprouts Salad with Cranberries and Dijon Dressing! This vibrant and flavorful salad is a perfect blend of sweet, tangy, and nutty flavors, sure to become a favorite at your table. Roasted Brussels sprouts, known for their slightly bitter and earthy taste, are caramelized to perfection, bringing out their natural sweetness. Dried cranberries add a pop of tartness and chewiness, while toasted walnuts provide a crunchy texture and a nutty richness. The Dijon dressing, made with a combination of Dijon mustard, apple cider vinegar, honey, and olive oil, ties all the elements together with a tangy and slightly sweet flavor. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying meal option. Let's dive into the recipe and explore the culinary magic that awaits!

Here are our top 2 tried and tested recipes!

CRANBERRY, CHEDDAR, AND BRUSSELS SPROUTS SALAD

Cranberry, Cheddar, and Brussels Sprouts Salad image

One of our local surf shops has a killer cafe that sells the most delicious vegetarian salads. This is inspired by a few of the ones I've eaten there. With the cranberries and Brussels sprouts, and a sweet ginger and Dijon dressing, it would be a nice salad option during the holidays. Perfect for using up any leftover grains, roasted or raw veggies, any type of cheese, dried fruits, or nuts. Serve it in one big bowl at the table, or divvy it up into meal-prep containers for weekday lunches.

Provided by jaybu

Categories Fruits and Vegetables Vegetables Brussels Sprouts

Time 20m

Yield 6

Number Of Ingredients 16

Ingredients

Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons agave syrup
1 large clove garlic, minced
1 (1/2 inch) piece fresh ginger root, grated
¼ teaspoon sea salt
1 tablespoon water, or to taste
2 cups arugula
2 cups cooked brown rice
1 ½ cups chopped, trimmed fresh Brussels sprouts
7 ounces Cheese, cheddar
½ cup dried cranberries
2 medium avocados, peeled and diced
3 tablespoons sunflower seeds

Steps:

Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sesame seeds.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 40 g, Cholesterol 34.7 mg, Fat 28.3 g, Fiber 7.8 g, Protein 13 g, SaturatedFat 9.4 g, Sodium 479.6 mg, Sugar 12.9 g

EASIEST EVER BRUSSELS SPROUTS SALAD

Easiest Ever Brussels Sprouts Salad image

This is the BEST Brussels Sprouts Salad, with an easy apple cider vinegar and honey dijon dressing. Toss with dried cranberries and pumpkin seeds for a festive fall slaw!

Provided by Taylor Stinson

Categories Salad

Time 30m

Number Of Ingredients 10

Ingredients

4 cups brussels sprouts
1/4 cup dried cranberries
1/4 cup sliced almonds
1/4 cup pumpkin seeds
3 tbsp apple cider vinegar
2 tbsp sunflower oil
1 tbsp honey
1 tbsp dijon mustard
1/2 tsp each salt and pepper
4 cooked turkey sausages

Steps:

Cut the ends off of brussels sprouts, then cut as thinly as possible with a sharp knife.
Add to a large bowl with cranberries, pumpkin seeds and almonds. Make the dressing in a small bowl, whisking together well, then pour over salad and toss.
Serve immediately and enjoy! Salad will last well up to 3 days in the fridge once tossed with dressing. Salad will last 5-6 days in the fridge if you wait to toss with dressing until serving.

Nutrition Facts : Calories 218 kcal, Carbohydrate 21 g, Protein 6 g, Fat 14 g, SaturatedFat 1 g, Sodium 66 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

Tips:

Choose fresh Brussels sprouts: Look for bright green sprouts with tightly closed leaves. Avoid any with yellow or wilted leaves.
Trim and halve the Brussels sprouts: Cut off the stem end and then halve the sprouts lengthwise.
Roast the Brussels sprouts until tender and slightly charred: Toss the sprouts with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes, or until tender and slightly charred.
Make the Dijon dressing: Whisk together Dijon mustard, olive oil, vinegar, honey, salt, and pepper. Taste and adjust seasonings as needed.
Assemble the salad: Combine the roasted Brussels sprouts, cranberries, walnuts, and feta cheese in a large bowl. Drizzle with the Dijon dressing and toss to coat.
Serve immediately: This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

This Brussels sprouts salad with cranberries and Dijon dressing is a delicious and healthy side dish that is perfect for any occasion. The roasted Brussels sprouts are tender and slightly charred, and the Dijon dressing is tangy and flavorful. The cranberries and walnuts add a touch of sweetness and crunch. This salad is sure to please everyone at your table.