Brussels Sprouts Salad With Cranberry Vinaigrette
This Brussels Sprouts Salad With Cranberry Vinaigrette is light, nutritious and filled with healthy super foods. The homemade vinaigrette dressing is creamy, but low fat and perfect for any fall/winter salad.
Happy Friday everyone! Excited? I sure am, since this week felt a little too long to me. And it isn’t even over yet. Today I’m sharing with you a very simple brussels sprouts salad recipe.
Brussels sprouts – we’ve talked about them before, love or hate them? If you do love them, you’ll like this salad. If you aren’t sure that you like them, then I would recommend not to try them raw. You can check my Balsamic Brussels Sprouts With Tomatoes recipe out or find another one to make them tender and enhance the flavor with some spices or even sweet and sour glaze.
I personally love them, thats why I keep testing new recipes with brussels sprouts ,like this salad.
This is a great every day lunch salad and it could also be served for a crowd, just make sure that at least half of the people there like brussels sprouts.
Why cranberries? Because they are in season, not the dried ones, of course, but cranberry flavor combined with brussels sprouts screams Holidays to me.
I enjoy the crunch from fresh brussels sprouts and I like them finely cut.
I couldn’t resist but add some quinoa and even 1 tbsp of chi a seeds for a healthy boost. Dried cranberries and pistachios brought to this salad exactly what it needed – extra sweetness and crunch.
The dressing for this Brussels Sprouts Salad is really light and just enough sweet and not too acidic. It pairs perfectly with this brussels sprouts salad.
If you are not a fan of pistachios, you can use cashews or any nuts of your choice.
I liked the cranberry-orange flavor of the vinaigrette I made for the salad, but you can definitely substitute it with poppy seed dressing or any other of your choice.
I love adding extra protein, using cooked quinoa in my salads, but you can totally skip it.
I thought that crumbled feta cheese would be a great addition, but I did not use any cheese.
This brussels sprouts salad could be stored in the fridge in an air-tight container for up to 2 days.
I hope you enjoy it!
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- 2 cups chopped brussels sprouts (leave stems out)
- 1/4 cup dries cranberries
- 1/4 cup chopped toasted pistachios
- 1/4 cup cooked quinoa
- 1 tbsp chia seeds (optional)
- 1/2 cup fresh squeezed orange juice
- 1/4 cup apple cider vinegar
- 1 tbsp cranberry sauce
- 1/2 tbsp Dijon mustard
- 1/4 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 cup olive oil
- For the dressing: In a blender combine 1/2 cup orange juice, 1/4 cup vinegar, 1 tbsp cranberry sauce, 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper and blend until combined. Gradually add in 1/2 cup olive oil and blend on low until creamy.
- For the salad: Wash brussels sprouts and chop, leaving the stems out.
- In a bowl place chopped brussels sprouts, cranberries, quinoa, pistachios and top with chia seeds. Pour dressing and toss.
Craving More Salads?