Merry & Bright Brussels Sprout Salad

Amanda Connelly
by Amanda Connelly
8 servings
35 min

I’ve never understood why Brussels Sprouts have such a bad rap. They’re crunchy, fresh, and basically just fun-sized cabbages. Anything is more fun when it’s miniature. Have you ever had a bad miniature candy bar or not been excited to see a miniature pony?

Okay... so maybe comparing Brussels sprouts to candy may be taking it too far, but my point stands. Brussel sprouts deserve respect!

One of my very favorite ways to give our cruciferous friends the love they deserve is to make this Brussels sprout salad as the perfect side dish for big, heavy holiday meals.

I learned the recipe from a friend during one Friendsgiving celebration and have since tweaked it to my own preferences.

It never disappoints - unless you’re super committed to the idea that Brussels sprouts are the worst. In which case, good. More salad for me.

Washing the sprouts prior to the first cut.
Slicing off the ends.
Wash again prior to chopping.
Coarsely chopped and ready for one more rinse
The toppings measured and ready to go.
Add all toppings and mix.
Add cheese & mix.
Merry & Bright Brussels Sprout Salad
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 5 Minutes Total time: 35 min
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  • 4 cups coarsely chopped, fresh Brussels sprouts
  • ¼ Extra Virgin Olive Oil 
  • ¼ cup fresh lemon juice
  • ½ cup chopped, natural almonds
  • ⅓ cup dried cranberries
  • ½ cup Italian blend, grated cheese
  • Salt & pepper to taste
Wash the fresh Brussels sprouts thoroughly. 
Cut the ends off of your Brussels sprouts and remove any sprouts or outer leaves that may have started to brown. 
Wash again. 
Coarsely chop your sprouts into small pieces. 
Wash one more time and complete a final check for any discolored leaves or sprouts. 
Add the sprouts to a bowl. 
Stir the olive oil, lemon juice, dried cranberries, and chopped almonds into the chopped sprouts. 
Add salt and pepper to preference. 
Mix grated cheese into salad. 
  • You can also use any preferred nut or grated cheese (or none at all), but personally my favorites are chopped or sliced natural almonds. I also like a grated Italian blend or Pecorino cheese. Any hard, salty Italian cheese is a good option.
  • Fran Wessel Fran Wessel on Dec 06, 2023

    Lovely and yummy looking recipe! but I wish you'd make a printer friendly version that doesn't have all the unnecessary double spacing! I want a recipe to fit on one page if at all possible. Easier to read, saves paper and printer ink.