Chopped Brussels Sprout Salad

4.70 (53)
⏱ 20 mins 🍽 Serves 8 🌶 canadian 🏷 Main course

This vibrant salad transforms raw Brussels sprouts into a delightful lunch dish. It combines thinly sliced sprouts with crisp apple, sweet dried cranberries, and a mix of almonds, sunflower and pumpkin seeds. Everything is brought together with a simple, whisked vinaigrette made with cider vinegar, Dijon mustard and a touch of honey. It's a crunchy, flavourful and surprisingly quick recipe that serves eight.

Chopped Brussels Sprout Salad

Ingredients

  • 1 shallot, minced
  • 0.25 cup cider vinegar
  • 0.25 cup sunflower seed oil
  • 2 tablespoons Dijon mustard
  • 0.5 teaspoon honey
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 6 cups Brussels sprouts, trimmed, halved, and sliced
  • 2 Gala apples, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 0.33333334326744 cup sliced almonds
  • 0.33333334326744 cup raw sunflower seed kernels
  • 0.33333334326744 cup shelled, raw pumpkin seeds

Method

  1. Collect all the required ingredients.
  2. In a small bowl, whisk together the minced shallot, cider vinegar, sunflower seed oil, Dijon mustard, honey, 0.5 teaspoon salt, and 0.25 teaspoon ground black pepper to create the dressing, then set it aside.
  3. Place the sliced Brussels sprouts, apple slices, dried cranberries, sliced almonds, sunflower seed kernels, and pumpkin seeds into a large bowl and toss them with the prepared vinaigrette until evenly coated.
  4. The salad is now ready to be served.

Nutrition (per serving)

Calories230 kcal
Fat15 g
Sugars11 g
Protein6 g
Sodium259 mg

Recipe details

CategoryMain course
Cuisinecanadian
AuthorAnn Freele