10 Christmas Brussel Sprout Salad Recipes Everyone Ends Up Loving

When it comes to holiday feasts, a vibrant Brussels sprout salad can truly transform the table. It adds a splash of color and a burst of flavor that elevates any Christmas gathering. Think of the classic shaved Brussels sprout salad with the delicate texture of shaved sprouts, tart cranberries, and crunchy toasted almonds. Each recipe has its own unique twist, ensuring there’s a delightful option for every palate. Ready to explore these festive favorites?

Classic Shaved Brussels Sprout Salad

The Classic Shaved Brussels Sprout Salad is a revitalizing and vibrant addition to any Christmas feast, offering a delightful contrast to the heavier dishes often found on the holiday table. This salad brings together the crunch of raw Brussels sprouts with the sweet tartness of dried cranberries, the nutty richness of toasted almonds, and the sharp, creamy tang of Parmesan cheese. Tossed in a simple yet flavorful lemon vinaigrette, this salad is a perfect balance of flavors and textures, making it a festive and healthy choice for your holiday menu.

Preparing this salad is quick and straightforward, making it an excellent option for those who want to spend less time in the kitchen and more time celebrating with loved ones. With just a few fresh ingredients and a touch of preparation, you can create a lively and nutritious salad that’s sure to impress. This recipe serves 4-6 people, making it suitable for a family gathering or a small holiday party.

Ingredients:

• 1 pound Brussels sprouts
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1/3 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts: Rinse the Brussels sprouts thoroughly under cold water. Trim the ends and remove any discolored outer leaves. Using a sharp knife or a mandoline slicer, thinly shave the Brussels sprouts and place them in a large salad bowl.
2. Toast the Almonds: In a dry skillet over medium heat, add the sliced almonds. Stir frequently for about 3-5 minutes until they’re golden brown and fragrant. Remove from heat and set aside to cool.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Adjust the seasoning according to your taste preference.
4. Assemble the Salad: Add the dried cranberries and toasted almonds to the shaved Brussels sprouts in the salad bowl. Pour the dressing over the salad and toss everything together until the Brussels sprouts are evenly coated.
5. Add the Cheese: Sprinkle the grated Parmesan cheese over the salad and gently toss again to combine.
6. Serve: Transfer the salad to a serving platter or individual plates. Serve immediately, or let it sit for a few minutes to allow the flavors to meld.

Extra Tips:

To save time, you can purchase pre-shaved Brussels sprouts from the grocery store. Make sure to adjust the lemon juice and mustard in the dressing to suit your taste, as some might prefer a more tangy or milder flavor.

If you want to add more color and crunch, consider including pomegranate seeds or thinly sliced apples to the salad. For a vegan version, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. Enjoy this salad as a light side dish or a stand-alone meal.

Cranberry and Pecan Brussels Sprout Salad

This delightful Cranberry and Pecan Brussels Sprout Salad is a perfect addition to your Christmas feast, bringing a touch of freshness and vibrant flavors to your holiday table. The combination of thinly sliced Brussels sprouts, sweet dried cranberries, and crunchy pecans creates a salad that’s both nutritious and satisfying. The tangy vinaigrette dressing brings all the flavors together, making it a delicious and festive side dish.

This salad isn’t only easy to prepare but also visually appealing, with the deep green of the Brussels sprouts contrasting beautifully with the red cranberries and golden pecans. It’s an excellent way to incorporate healthy greens into your holiday meal without compromising on taste. This recipe serves 4-6 people, making it ideal for a family gathering or a small festive party.

Ingredients (Serves 4-6):

• 1 pound Brussels sprouts
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 1/4 cup red onion, thinly sliced
• 1/3 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Brussels Sprouts: Start by washing the Brussels sprouts thoroughly. Trim the ends and remove any yellow or damaged outer leaves. Using a sharp knife or a mandoline slicer, thinly slice the Brussels sprouts and place them in a large salad bowl.
2. Toast the Pecans: Preheat a dry skillet over medium heat. Add the pecans and toast them for about 5 minutes, stirring frequently, until they’re fragrant and lightly browned. Remove them from the skillet and let them cool before roughly chopping them.
3. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to your taste.
4. Assemble the Salad: Add the dried cranberries, toasted pecans, and sliced red onion to the bowl with the Brussels sprouts. Pour the dressing over the salad and toss everything together until the Brussels sprouts are evenly coated.
5. Add the Feta Cheese: Sprinkle the crumbled feta cheese over the salad just before serving. This will add a creamy texture and a tangy flavor that complements the sweetness of the cranberries and the nuttiness of the pecans.
6. Serve: Transfer the salad to a serving dish and enjoy it immediately. This salad can be made a few hours in advance, but it’s best to add the feta cheese just before serving to maintain its texture.

Extra Tips:

When slicing the Brussels sprouts, aim for uniform thin slices to guarantee even distribution of flavors throughout the salad. If you prefer a softer texture, you can blanch the Brussels sprouts in boiling water for one minute before slicing them.

Additionally, for a more robust flavor, consider using roasted pecans or substituting walnuts. Feel free to adjust the ingredients to your preference, such as using goat cheese in place of feta or adding a touch of lemon zest for extra zing.

Maple Bacon Brussels Sprout Salad

Maple Bacon Brussels Sprout Salad is a delightful twist on the classic holiday vegetable, offering a balance of savory, sweet, and tangy flavors. This salad is perfect for a festive Christmas meal, providing a revitalizing contrast to heavier dishes often found on holiday tables.

The combination of crispy bacon, roasted Brussels sprouts, and a maple vinaigrette dressing provides a symphony of flavors that will impress your guests. This salad can be served warm or at room temperature, making it a versatile choice for any holiday gathering.

The key to its deliciousness lies in the caramelization of the Brussels sprouts and the smoky flavor of the bacon, both of which are complemented by the sweetness of the maple syrup. Add a sprinkling of nuts and dried cranberries for texture and color, and you have a dish that’s not only tasty but visually appealing as well.

Ingredients for 4-6 servings:

• 1.5 pounds of Brussels sprouts
• 6 slices of bacon
• 1/4 cup olive oil
• 3 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup chopped nuts (such as pecans or walnuts)

Cooking Instructions:

1. Prepare the Brussels Sprouts: Begin by washing the Brussels sprouts thoroughly. Trim the ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
2. Cook the Bacon: In a large skillet over medium heat, cook the bacon slices until they’re crispy. Once cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
3. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in a mixing bowl with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they’re golden brown and tender, stirring halfway through for even cooking.
4. Prepare the Dressing: In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, a pinch of salt, and freshly ground black pepper. Adjust seasoning to taste.
5. Assemble the Salad: In a serving bowl, combine the roasted Brussels sprouts, crumbled bacon, dried cranberries, and chopped nuts. Drizzle the maple dressing over the salad and toss gently to combine all ingredients.
6. Serve: Serve the salad warm or at room temperature as a side dish at your Christmas dinner.

Extra Tips:

To enhance the flavors of this Maple Bacon Brussels Sprout Salad, consider roasting the nuts for a few minutes to bring out their aroma and crunch. You can also substitute the olive oil with bacon drippings for a more intense bacon flavor.

For an extra layer of flavor, add a sprinkle of grated Parmesan cheese before serving. If you prefer a vegetarian version, simply omit the bacon or use a bacon substitute.

Pomegranate and Feta Brussels Sprout Salad

This vibrant and festive Pomegranate and Feta Brussels Sprout Salad is the perfect addition to your holiday table. The fresh, crunchy Brussels sprouts are finely shredded and tossed with juicy pomegranate seeds and creamy feta cheese, creating a delightful mix of flavors and textures.

The addition of a tangy lemon vinaigrette enhances the natural sweetness of the pomegranate and balances the earthiness of the Brussels sprouts, making this salad a revitalizing side dish that pairs well with any main course.

The salad isn’t just visually appealing with its striking red and white accents against the green leaves, but it also packs a nutritional punch. Brussels sprouts are rich in vitamins C and K, while pomegranates are loaded with antioxidants. The creamy feta adds a touch of indulgence, making this salad both healthy and satisfying.

Whether you’re hosting a Christmas dinner or looking for a festive dish to bring to a potluck, this easy-to-make salad is sure to impress your guests.

Ingredients for 4-6 servings:

• 500g Brussels sprouts, trimmed and shredded
• 1 cup pomegranate seeds
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped walnuts (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts: Start by trimming the ends off the Brussels sprouts and peeling away any outer layers that are wilted or discolored. Using a sharp knife or a food processor with a slicing attachment, thinly shred the Brussels sprouts. Place them in a large mixing bowl.
2. Make the Dressing: In a small bowl, combine the extra virgin olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper. Whisk the ingredients together until they’re well combined and the honey has dissolved, creating a smooth vinaigrette.
3. Combine Ingredients: Pour the lemon vinaigrette over the shredded Brussels sprouts in the large mixing bowl. Toss the sprouts gently to guarantee they’re evenly coated with the dressing.
4. Add Pomegranate and Feta: Gently fold in the pomegranate seeds and crumbled feta cheese into the dressed Brussels sprouts. If using, add the chopped walnuts for additional crunch and flavor.
5. Serve: Transfer the salad to a serving platter or bowl. Serve immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld. This salad can be served chilled or at room temperature.

Extra Tips:

To save time, you can buy pre-shredded Brussels sprouts from the store, but shredding them fresh will offer the best texture and flavor.

If you prefer a slightly sweeter dressing, you can increase the honey amount or add a touch more apple cider vinegar for extra tang.

Toasting the walnuts before adding them to the salad will enhance their flavor and add a pleasant crunch.

Remember to gently fold in the pomegranate seeds to avoid crushing them and releasing too much of their juice into the salad.

Apple and Walnut Brussels Sprout Salad

Apple and Walnut Brussels Sprout Salad is a delightful and nutritious dish that brings a fresh twist to your Christmas table. This salad combines the earthy flavors of shredded Brussels sprouts with the crisp sweetness of apples and the crunchy texture of walnuts.

It’s not just a feast for the palate but also a visually appealing dish that adds a vibrant splash of color to your festive spread. Perfect as a side dish or a light starter, this salad offers a great balance of flavors and nutrients.

The tangy dressing made with mustard and lemon juice complements the sweet and nutty ingredients beautifully, making this salad a hit even among those who might typically shy away from Brussels sprouts.

It’s an excellent choice for those looking to incorporate more greens into their holiday meals without compromising on flavor. This recipe serves 4-6 people, making it ideal for family gatherings or intimate festive dinners.

Ingredients:

• 1 pound Brussels sprouts, trimmed and thinly sliced
• 2 medium apples, cored and thinly sliced
• 1 cup walnuts, toasted and roughly chopped
• 1/2 cup dried cranberries
• 1/4 cup finely chopped red onion
• 1/3 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts: Start by trimming the ends of the Brussels sprouts and removing any yellow or damaged leaves. Use a sharp knife or a mandoline slicer to thinly slice the Brussels sprouts. Place the sliced Brussels sprouts in a large mixing bowl.
2. Slice the Apples: Core and thinly slice the apples. It’s best to use a firm variety like Granny Smith or Honeycrisp for a nice crunchy texture. Add the apple slices to the bowl with the Brussels sprouts.
3. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 5 minutes until they’re fragrant and slightly browned. Be careful not to burn them. Once toasted, roughly chop the walnuts and add them to the salad bowl.
4. Mix the Salad Ingredients: Add the dried cranberries, chopped red onion, and crumbled feta cheese to the bowl. Toss all the ingredients together to guarantee an even distribution.
5. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, and honey until well combined. Season with salt and pepper to taste.
6. Combine and Serve: Pour the dressing over the salad and toss everything together until the Brussels sprouts, apples, and other ingredients are well coated. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve the salad on a large platter or individual plates.

Extra Tips:

For the best flavor, use fresh, firm Brussels sprouts and apples. The salad can be prepared a few hours in advance, which allows the flavors to meld even more, but add the dressing just before serving to keep the ingredients crisp.

If you prefer a different cheese, goat cheese can be a great substitute for feta. To save time, a food processor with a shredding blade can be used to slice the Brussels sprouts quickly. Adjust the sweetness of the salad by choosing your preferred type of apple and the amount of honey in the dressing.

Citrus and Avocado Brussels Sprout Salad

The Citrus and Avocado Brussels Sprout Salad is a revitalizing and vibrant dish that perfectly balances the earthiness of Brussels sprouts with the zesty flavors of citrus fruits and the creamy richness of avocado. This salad is an ideal addition to your Christmas table, offering a burst of colors and flavors that are sure to impress your guests.

The combination of textures—from the crunchiness of the sprouts to the smoothness of the avocado—makes this salad a delightful experience with every bite. This dish isn’t only visually appealing but also packed with nutrients, making it a healthy choice during the festive season.

The citrus dressing infuses the salad with a tangy brightness, while the avocado adds a satisfying creaminess. This salad can be prepared in advance, allowing the flavors to meld together beautifully, making it a convenient option for a busy holiday meal.

Whether served as a side dish or a light main course, this Citrus and Avocado Brussels Sprout Salad will surely become a favorite among your holiday recipes.

Ingredients (for 4-6 servings):

• 1 pound Brussels sprouts, trimmed and thinly sliced
• 2 ripe avocados, diced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/3 cup toasted almonds, roughly chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts: Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Using a sharp knife or a mandoline slicer, thinly slice the Brussels sprouts, and place them in a large mixing bowl.
2. Prepare the Citrus Fruits: Peel and segment the oranges and grapefruit, ensuring to remove all the white pith. Cut each segment into smaller pieces if desired, then add them to the bowl with the sliced Brussels sprouts.
3. Dice the Avocado: Cut the avocados in half, remove the pits, and dice the flesh into bite-sized pieces. Add the diced avocado to the salad bowl.
4. Add Additional Ingredients: Thinly slice the red onion and chop the toasted almonds. Add them to the salad along with the chopped fresh mint leaves.
5. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, and honey until well combined. Season with salt and pepper to taste.
6. Toss the Salad: Drizzle the dressing over the salad ingredients in the mixing bowl. Gently toss everything together until the Brussels sprouts, citrus segments, avocado, and other ingredients are evenly coated with the dressing.
7. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional mint leaves and toasted almonds if desired. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.

Extra Tips:

When choosing avocados for this salad, look for ones that are ripe yet firm to prevent them from becoming mushy when mixed into the salad. If preparing this dish ahead of time, keep the avocado separate and add it just before serving to maintain its bright green color.

Toasting the almonds enhances their flavor and adds a delightful crunch, so don’t skip this step. Additionally, if you prefer a spicier kick, consider adding a pinch of chili flakes to the dressing. Enjoy this vibrant, healthful salad as a standout dish on your Christmas table!

Roasted Brussels Sprout and Quinoa Salad

Roasted Brussels Sprout and Quinoa Salad is a delightful and nutritious dish that’s perfect for the holiday season or any time you want a reviving, yet hearty meal. This salad combines the nutty flavor of quinoa with the rich, caramelized taste of roasted Brussels sprouts, all tossed in a light and flavorful dressing. The result is a satisfying combination of textures and flavors that complement each other beautifully.

This dish isn’t only delicious but also packed with nutrients, making it a healthy option for your Christmas table. Ideal for serving 4-6 people, this salad can be a fantastic side dish or a light main course. The combination of ingredients such as almonds, cranberries, and feta cheese adds a festive touch and elevates the dish, making it a standout at any gathering.

Whether you’re looking to impress guests or simply enjoy a wholesome meal with your family, this Roasted Brussels Sprout and Quinoa Salad is sure to be a hit.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds
• 1/3 cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature guarantees that the Brussels sprouts roast evenly and develop a nice caramelization.
2. Prepare the Brussels Sprouts: Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and golden brown, stirring halfway through to guarantee even cooking.
4. Cook the Quinoa: While the Brussels sprouts are roasting, cook the quinoa. Combine the quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
5. Prepare the Dressing: In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. This dressing will add a sweet and tangy flavor to the salad.
6. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, dried cranberries, sliced almonds, and crumbled feta cheese. Pour the dressing over the top and toss until everything is well coated.
7. Serve: Transfer the salad to a serving platter or individual plates. It can be served warm, at room temperature, or chilled, making it versatile for any occasion.

Extra Tips:

When roasting Brussels sprouts, make sure they’re all relatively the same size for even cooking. If some are notably larger, consider cutting them into quarters.

Additionally, feel free to customize the salad by adding other ingredients such as roasted butternut squash or pomegranate seeds for extra color and flavor. If you prefer a vegan version of this dish, simply omit the feta cheese or substitute it with a vegan cheese alternative.

This salad can be made ahead of time and stored in the refrigerator for up to two days, making it a convenient option for busy holiday schedules.

Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad is a revitalizing twist on the classic Caesar salad, offering a flavorful combination of crunchy Brussels sprouts, savory Caesar dressing, and a touch of Parmesan cheese. This dish is perfect for those looking to incorporate more vegetables into their holiday meals while still enjoying the rich flavors of a traditional Caesar.

The Brussels sprouts are thinly sliced, creating a delicate texture that pairs beautifully with the creamy dressing and adds a festive touch to your Christmas table. This salad isn’t only delicious but also packed with nutrients, making it a healthy addition to any meal.

The Brussels sprouts are rich in vitamins and fiber, while the dressing adds a delightful creaminess without being overly heavy. Whether you’re serving it as a side dish or a light main course, Brussels Sprout Caesar Salad is sure to impress your guests with its unique taste and festive presentation.

Ingredients (for 4-6 servings):

• 1 pound Brussels sprouts
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons
• 1/4 cup chopped fresh parsley
• 1 lemon (for zest and juice)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts: Begin by trimming the ends of the Brussels sprouts and removing any outer leaves that are discolored. Use a sharp knife or a mandoline slicer to thinly slice the Brussels sprouts into shreds. This will create a light and fluffy texture for your salad.
2. Mix the Salad: In a large mixing bowl, combine the shredded Brussels sprouts, Caesar dressing, and half of the grated Parmesan cheese. Toss the ingredients together until the Brussels sprouts are evenly coated with the dressing.
3. Add the Toppings: Gently fold in the croutons and parsley, making sure they’re well distributed throughout the salad. Squeeze the juice of half a lemon over the salad and add a pinch of salt and pepper to taste. Toss the salad again to verify all ingredients are well mixed.
4. Serve: Transfer the salad to a serving platter or bowl. Sprinkle the remaining Parmesan cheese on top, along with a bit of lemon zest for added flavor. Serve immediately for the freshest taste.

Extra Tips:

For a more robust flavor, consider making your own Caesar dressing from scratch using fresh ingredients like anchovies, garlic, and Dijon mustard. If you prefer a lighter salad, use less dressing and add more lemon juice for a zesty kick.

To keep the croutons crunchy, add them just before serving. Additionally, feel free to add grilled chicken or shrimp for a heartier version of this salad.

Brussels Sprout and Kale Salad With Lemon Vinaigrette

Brussels Sprout and Kale Salad with Lemon Vinaigrette is a revitalizing and nutritious dish perfect for your Christmas table. Combining the earthy flavors of Brussels sprouts and the hearty texture of kale, this salad is a delightful contrast to the rich dishes often served during the holidays. The lemon vinaigrette adds a zesty punch, bringing all the ingredients together in a harmonious blend.

Whether served as a side or a main course, this salad is sure to impress your guests with its vibrant flavors and healthful ingredients. The preparation of this salad is straightforward, making it an excellent choice for holiday gatherings. All the components can be prepared in advance, allowing you to assemble the salad quickly before serving.

The crispness of the Brussels sprouts and the tender kale leaves provide a delightful texture, while the lemon vinaigrette enhances the natural flavors of the vegetables. This salad not only tastes great but is also packed with vitamins and antioxidants, making it a nutritious option for your Christmas feast.

Ingredients (Serves 4-6):

• 1 pound Brussels sprouts
• 1 bunch kale
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts and Kale: Begin by trimming the ends of the Brussels sprouts and removing any discolored outer leaves. Using a sharp knife or a mandoline slicer, thinly slice the Brussels sprouts. For the kale, remove the tough stems and chop the leaves into bite-sized pieces. Place both in a large salad bowl.
2. Toast the Pecans: In a small skillet over medium heat, toast the pecans for about 4-5 minutes, stirring frequently, until they’re fragrant and slightly browned. Remove from heat and let cool.
3. Make the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning as necessary.
4. Assemble the Salad: Add the dried cranberries and toasted pecans to the salad bowl with the Brussels sprouts and kale. Drizzle the lemon vinaigrette over the salad and toss everything together until well coated.
5. Add the Finishing Touches: Sprinkle the grated Parmesan cheese over the top of the salad just before serving. Serve immediately for the freshest taste and texture.

Extra Tips:

When preparing this salad, consider using a mandoline slicer for the Brussels sprouts to achieve uniform thin slices, which helps them absorb the vinaigrette better. If you prefer a softer texture, massage the kale with a bit of olive oil and salt for a few minutes before adding the other ingredients.

This step helps to tenderize the kale leaves and enhance their flavor. Additionally, feel free to customize the salad by adding other seasonal ingredients, such as pomegranate seeds or sliced apples, for added sweetness and color.

Warm Brussels Sprout and Mushroom Salad

Warm Brussels Sprout and Mushroom Salad is a delightful and nutritious dish that perfectly complements the festive spirit of Christmas. This salad combines the earthy flavors of Brussels sprouts and mushrooms with a touch of warmth, making it an ideal accompaniment to any holiday meal. The hearty vegetables are sautéed to perfection and tossed with a zesty dressing, creating a salad that’s both satisfying and invigorating.

The complexity of flavors and textures in this salad is achieved through the careful selection of ingredients and a thoughtful cooking process. The Brussels sprouts are thinly sliced to guarantee they cook evenly and absorb the flavors of the dressing, while the mushrooms add a rich, umami depth that enhances the overall taste. This salad isn’t only delicious but also a healthy option, packed with vitamins and minerals, making it a wonderful addition to your Christmas table.

Ingredients (serving size of 4-6 people):

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 8 oz mushrooms, sliced (such as cremini or button mushrooms)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries

Cooking Instructions:

1. Prepare the Brussels sprouts and mushrooms: Trim the ends of the Brussels sprouts and slice them thinly. Clean and slice the mushrooms. Set both aside.
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced Brussels sprouts and mushrooms to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and lemon juice. Taste and adjust seasoning if necessary.
4. Combine the salad: Once the vegetables are cooked, remove the skillet from heat. Pour the dressing over the warm vegetables and toss gently to combine.
5. Add the finishing touches: Transfer the salad to a serving dish. Sprinkle with grated Parmesan cheese, chopped walnuts, and dried cranberries. Serve warm.

Extra Tips:

To guarantee your Brussels sprouts cook evenly, slice them as uniformly as possible. If you prefer a bit of crunch, you can lightly toast the walnuts before adding them to the salad. For a more robust flavor, consider using a blend of different mushrooms.

This salad can be prepared ahead of time; simply store the sautéed vegetables and dressing separately, and combine them just before serving to maintain vigor.