Brussels Sprout Salad with Cranberries

This Brussels sprout salad with cranberries is a refreshing change from the usual cooked side dishes. It features thinly sliced raw Brussels sprouts that provide a satisfying crunch in every bite. The sweet dried cranberries and salty beef bacon bits create a perfect balance of flavors. A zesty homemade dressing ties everything together, making this salad a bright and colorful addition to any meal. Whether you need a fresh side for a holiday dinner or a healthy lunch option, this salad delivers amazing taste and texture.

Why Make This Brussels Sprout Salad with Cranberries

You should make this salad because it is incredibly healthy and easy to prepare. Brussels sprouts are packed with vitamins and fiber, and eating them raw preserves all those nutrients. The combination of sweet, salty, and tangy flavors makes it a crowd-pleaser even for people who think they do not like Brussels sprouts. It is also a very sturdy salad, meaning it does not wilt quickly like lettuce does. This makes it perfect for potlucks, picnics, or meal prepping for the week ahead. Plus, the vibrant green and red colors look beautiful on any table.

How to Make Brussels Sprout Salad with Cranberries

Making this salad is a simple process that requires just a bit of chopping and mixing. First, you need to shred the Brussels sprouts very thinly so they are easy to chew. You can use a sharp knife, a mandoline slicer, or even a food processor with a slicing blade. Next, you cook the beef bacon until it is crispy and chop it into small pieces. After that, you whisk together the dressing ingredients in a small bowl. Finally, you toss the sprouts, cranberries, beef bacon, and nuts with the dressing and let it sit for a few minutes to let the flavors meld together.

Ingredients

• 1 pound fresh Brussels sprouts, ends trimmed and outer leaves removed
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds or chopped pecans, toasted
• 1/4 cup beef bacon, cooked until crispy and crumbled
• 1/4 cup red onion, very finely diced
• 1/4 cup crumbled feta cheese (optional)
• For the Dressing:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Start by shredding the Brussels sprouts. Cut each sprout in half lengthwise, then slice them very thinly across to create fine shreds. Place them in a large mixing bowl.
2. In a small skillet over medium heat, cook the beef bacon until it is brown and crispy. Remove it from the pan, let it cool on a paper towel, and then crumble it into small bits.
3. If your almonds or pecans are raw, toast them in a dry pan over medium heat for 3 to 5 minutes until they smell fragrant and turn slightly golden.
4. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth.
5. Add the dried cranberries, toasted nuts, crumbled beef bacon, and diced red onion to the bowl with the shredded Brussels sprouts.
6. Pour the dressing over the salad ingredients. Use large spoons to toss everything together until the sprouts are evenly coated.
7. If using feta cheese, sprinkle it over the top and gently toss one more time.
8. For the best flavor, let the salad sit in the refrigerator for at least 15 to 30 minutes before serving. This softens the sprouts slightly and allows them to soak up the dressing.

Nutritional Information

This nutritional information is an estimate based on one serving (the recipe serves approximately 4-6 people):

• Calories: 210 kcal
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 320mg
• Total Carbohydrates: 19g
• Dietary Fiber: 5g
• Sugars: 11g
• Protein: 6g
• Vitamin C: 120% DV
• Vitamin K: 210% DV

How to Serve Brussels Sprout Salad with Cranberries

This salad is very versatile and pairs well with many main dishes. It is a fantastic side for roasted chicken, grilled beef steaks, or baked fish. Because it has a festive look, it is a popular choice for holiday dinners like Thanksgiving or community potlucks. You can serve it in a large glass bowl to show off the colors. If you want to make it a full meal, you can add grilled chicken breast or chickpeas on top for extra protein. It tastes great at room temperature or slightly chilled from the fridge.

How to Store Brussels Sprout Salad with Cranberries

One of the best things about this salad is that it stays fresh longer than leafy green salads. You can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The Brussels sprouts will soften slightly the longer they sit, but they will still have a nice bite. If you are making this ahead of time for an event, you can prep the sprouts and the dressing separately and mix them a few hours before serving. If the salad seems a little dry the next day, simply add a tiny splash of olive oil and a squeeze of lemon juice to refresh it.

Expert Tips for Perfect Brussels Sprout Salad with Cranberries

To get the best results, always use fresh, firm Brussels sprouts. If the sprouts feel soft or have many yellow leaves, they will not be as crunchy. When shredding, try to get them as thin as possible; thick chunks can be a bit tough to eat raw. If you find the flavor of raw sprouts too strong, you can “massage” the shredded sprouts with a little bit of salt and olive oil for a minute before adding the other ingredients. This breaks down the fibers and makes them more tender. Always toast your nuts, as this step adds a much deeper flavor and extra crunch to the salad.

Delicious Variations

You can easily change this recipe to suit your taste. If you do not have cranberries, try using dried cherries or chopped dried apricots for sweetness. For a fruity twist, add a thinly sliced honeycrisp apple or a firm pear. If you prefer a different nut, walnuts or sunflower seeds work perfectly. For a creamier version, you can swap the feta cheese for goat cheese or even small cubes of sharp cheddar. If you want a bit of spice, add a pinch of red pepper flakes to the dressing. For a vegan option, simply leave out the beef bacon and cheese, and use maple syrup instead of honey.

Frequently Asked Questions

1. Do I need to cook the Brussels sprouts?
No, this recipe uses raw Brussels sprouts. When they are shredded thinly, they have a wonderful texture similar to coleslaw.

2. Can I use a food processor to shred the sprouts?
Yes! Using the slicing attachment on a food processor is the fastest way to get perfectly thin shreds.

3. Is this salad gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just check your Dijon mustard label to be sure.

4. What can I use instead of beef bacon?
If you don’t want to use beef bacon, you can use smoked turkey strips or simply add a bit of smoked paprika to the dressing for a smoky flavor.

5. Can I use frozen Brussels sprouts?
No, frozen sprouts will become mushy when thawed. This salad requires fresh, crisp sprouts for the right texture.

6. Is the red onion necessary?
The red onion adds a nice bite and color, but if you find it too strong, you can use shallots or green onions for a milder flavor.

7. How do I keep the salad from being bitter?
The sweetness of the cranberries and honey dressing balances the natural bitterness of the sprouts. Making sure the sprouts are fresh also helps.

8. Can I make this salad a day in advance?
Yes! This salad actually tastes better after sitting for a few hours. It is one of the few salads that holds up well overnight.

9. What kind of vinegar can I use if I don’t have apple cider vinegar?
White wine vinegar (non-alcoholic) or lemon juice are good substitutes that still provide the necessary acidity.

10. Can I add grains to this salad?
Absolutely! Adding cooked quinoa or farro can turn this side dish into a very filling and hearty main meal.

Conclusion

This Brussels sprout salad with cranberries is a bright, crunchy, and flavorful dish that brings a healthy spark to your table. With its mix of sweet fruit, salty beef bacon, and a tangy dressing, it is a recipe you will want to make over and over again. It is simple enough for a weekday lunch but fancy enough for a holiday celebration. Give this recipe a try today and see how delicious raw Brussels sprouts can be! If you enjoyed this recipe, please share it with your friends and family, and let us know your favorite variations in the comments below.

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