Save
This crunchy autumn salad bursts with bright tangy flavor from feta cheese and sweet dried cranberries while toasted walnuts bring satisfying texture. When I need a quick side that impresses guests and cleans out the produce drawer I reach for this brussels sprout salad.
This salad became a staple for me after I hosted a cozy fall dinner and everyone kept asking for the recipe. Now my family requests it every Thanksgiving season.
Ingredients
- Fresh shaved brussels sprouts: Provide a crisp veggie base Choose bright green leaves without yellowing or wilting
- Crumbled feta: Gives a salty tang and creamy bite I recommend buying a block and crumbling it yourself for fresher taste
- Dried cranberries: Bring sweet tart flavor and chewy texture Look for unsweetened or naturally sweetened
- Chopped pecans or walnuts: Add crunch and a nutty note Toast them gently for deeper flavor
- Apple cider vinaigrette: Brings all flavors together Opt for one with real apple cider vinegar and minimal added sugar
Instructions
- Prep the Brussels Sprouts:
- Trim the ends and remove any tough outer leaves Slice brussels sprouts thinly using a sharp knife or food processor
- Assemble the Salad:
- Add shaved brussels sprouts to a large mixing bowl Sprinkle with crumbled feta chopped pecans and dried cranberries
- Dress and Toss:
- Pour apple cider vinaigrette over the salad Toss very well using tongs until everything is evenly coated
- Taste and Adjust:
- Take a bite and adjust seasoning as needed You can drizzle more dressing or add extra feta for tang
- Serve:
- Transfer to a serving dish and enjoy right away or let it sit for ten minutes so flavors can meld
Feta is my favorite touch here I have fond memories of visiting a cheese shop with my mom and tasting lots of different feta until we found that perfect crumbly texture. Adding it to this salad brings those memories right back.
Storage Tips
This salad holds up beautifully in the fridge for up to three days. Store tightly covered and give it a quick toss before serving again. I often prep a double batch and enjoy leftovers with lunch all week.
Ingredient Substitutions
You can swap out the dried cranberries for chopped dried cherries or golden raisins if preferred. Goat cheese gives a creamy tang as a feta alternative. If you have walnuts on hand instead of pecans they work perfectly for crunch.
Serving Suggestions
Pile this salad on a platter alongside roast chicken or fish for a balanced dinner. It makes a great potluck or picnic side. Top it with grilled chicken or chickpeas to turn it into a hearty main meal.
Cultural Spotlight
Brussels sprouts salads have soared in popularity as more people discover the versatility of these once underrated vegetables. Shaving them raw brings out a sweeter nutty flavor and helps them mingle beautifully with cheeses and nuts.
Seasonal Adaptations
Swap pecans for roasted pumpkin seeds in autumn Try dried cherries in place of cranberries in spring Add thin sliced apples or pears in winter for extra crunch
This salad is a guaranteed crowd pleaser full of flavor and texture. Make it once and it might become a new family tradition!
Common Recipe Questions
- → Can I use a different cheese instead of feta?
Yes, goat cheese or blue cheese offer a similar tangy flavor and pair well with Brussels sprouts.
- → How do I shave Brussels sprouts easily?
Use a sharp knife, mandoline, or food processor to thinly slice the Brussels sprouts for best texture.
- → Are there alternatives for walnuts?
Pecans or almonds make great swaps and add a different crunch to the salad.
- → Can this salad be made ahead of time?
Yes, assemble the ingredients in advance but add vinaigrette just before serving to maintain crispness.
- → Is this salad gluten-free and vegetarian?
Yes, it suits both gluten-free and vegetarian diets. Always check cheese and dressing labels for hidden gluten.