This easy Pioneer Woman Brussels Sprout Salad is a quick and nutritious side dish that’s perfect for any meal. Packed with crisp, thinly sliced Brussels sprouts, sweet cranberries, and crunchy almonds, it’s tossed in a zesty Dijon lemon dressing. You can easily customize it with ingredients you already have, making it a versatile crowd-pleaser!
Ingredients Needed
- 2 pounds Brussels sprouts
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup dried sweetened cranberries
- 1 cup grated sharp white cheddar cheese
- 1/2 cup toasted, sliced almonds
- 1/4 cup chopped fresh parsley
How To Make Brussel Sprout Salad
- Trim and slice Brussels sprouts: Trim the stem ends of the Brussels sprouts and save the bright green leaves that fall off. Thinly slice the Brussels sprouts (about 1/8-inch thick) and transfer them, along with the loose leaves, to a large mixing bowl.
- Make the dressing: Combine olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a mason jar. Close the lid tightly and shake vigorously until the ingredients are fully combined.
- Toss Brussels sprouts with dressing: Pour the dressing over the sliced Brussels sprouts and leaves. Sprinkle with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss everything together well, then let the mixture rest for 15 minutes to absorb the flavors.
- Add toppings and serve: Mix in the cranberries, grated cheddar cheese, sliced almonds, and parsley. Toss until everything is evenly distributed. Serve immediately or refrigerate, covered, for up to 4 hours.
Recipe Tips
- Slice Brussels sprouts evenly: Use a sharp knife or a mandoline slicer to ensure thin and even slices for better texture and flavor.
- Let the dressing sit: Shake the dressing well and let it rest for a few minutes before pouring to let the flavors blend.
- Toast the almonds properly: Toast almonds lightly until golden brown for a richer, nutty flavor. Don’t burn them!
- Rest the salad: After tossing with the dressing, let the salad sit for at least 15 minutes to soften the Brussels sprouts and absorb the flavors.
- Serve fresh: Add the cheese and parsley right before serving to keep them fresh and vibrant.
How To Store Leftovers
Transfer leftovers brussel sprout salad to an airtight container and store it in the fridge for up to 4 days.
Nutrition Facts
Serving Size: 1 serving (245 calories)
- Calories: 245
- Total Fat: 19 g
- Saturated Fat: 3.5 g
- Cholesterol: 10 mg
- Sodium: 170 mg
- Potassium: 180 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 8 g
More Pioneer Woman Recipes:
Pioneer Woman Brussel Sprout Salad
Description
This easy Pioneer Woman Brussels Sprout Salad is a quick and nutritious side dish that’s perfect for any meal. Packed with crisp, thinly sliced Brussels sprouts, sweet cranberries, and crunchy almonds, it’s tossed in a zesty Dijon lemon dressing. You can easily customize it with ingredients you already have, making it a versatile crowd-pleaser!
Ingredients
Instructions
- Trim and slice Brussels sprouts: Trim the stem ends of the Brussels sprouts and save the bright green leaves that fall off. Thinly slice the Brussels sprouts (about 1/8-inch thick) and transfer them, along with the loose leaves, to a large mixing bowl.
- Make the dressing: Combine olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a mason jar. Close the lid tightly and shake vigorously until the ingredients are fully combined.
- Toss Brussels sprouts with dressing: Pour the dressing over the sliced Brussels sprouts and leaves. Sprinkle with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss everything together well, then let the mixture rest for 15 minutes to absorb the flavors.
- Add toppings and serve: Mix in the cranberries, grated cheddar cheese, sliced almonds, and parsley. Toss until everything is evenly distributed. Serve immediately or refrigerate, covered, for up to 4 hours.
Notes
- Slice Brussels sprouts evenly: Use a sharp knife or a mandoline slicer to ensure thin and even slices for better texture and flavor.
- Let the dressing sit: Shake the dressing well and let it rest for a few minutes before pouring to let the flavors blend.
- Toast the almonds properly: Toast almonds lightly until golden brown for a richer, nutty flavor. Don’t burn them!
- Rest the salad: After tossing with the dressing, let the salad sit for at least 15 minutes to soften the Brussels sprouts and absorb the flavors.
- Serve fresh: Add the cheese and parsley right before serving to keep them fresh and vibrant.
Pioneer Woman Brussel Sprout Salad