If you asked me what my biggest regret in life is, I would tell you it was not eating brussel sprouts until adulthood. Not really, but it does makes me sad to think about how much deliciousness I was missing out on all those years. It is universally known now that roasted brussel sprouts are amazing. But did you know you can eat it raw in salad too? If you haven’t had a brussel sprout salad yet or even if you have, you need to try it with my zesty lemon vinaigrette.
I love brussel sprouts any time of year, but they are always the best when I can get them super fresh at the farmers market. Sometimes the ones I find at the store are less than stellar looking. Alex always waits patiently while I dig for the bag in the back, trying to get the freshest ones I can. I’m not sure if it’s true, but I feel like I read that they put the oldest ones in the front to try to get them sold before they go bad.
The first time I heard of brussel sprout salad (in an America’s Test Kitchen cookbook) I thought that there is no way that could be good. I mean I wouldn’t bite into one raw so why would I slice it into thin pieces and eat it? But when it gets the chance to marinate with the vinaigrette everything seems to sweeten up and it’s hard to believe that it’s brussel sprouts you are eating.
Traditional salad can get so boring, so quickly. But there are so many ways to enjoy salad that isn’t just iceberg lettuce smothered in ranch dressing. Not that, that isn’t totally delicious on occasion also! But that gets old fast.
The great part about this recipe is that you can take this vinaigrette and use it on just about any other salad greens you want. You can also add it whatever you have on hand. I love foods that are versatile and allow me to use the same basic recipe, but still mix it up from week to week.
This recipe is Whole30 compliant too, but doesn’t even feel like it’s missing the sugar or sweetness.
- 4 Cups Brussel Sprouts Thinly Sliced
- 1/4 Cup Dried Cranberries
- 1/4 Cup Crushed Pecans
- 1/2 Red Onion
- 1/4 Cup Light Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp Lemon Juice or juice of one lemon
- 1 Lemon Zest
- 1 Tbsp Dijon Mustard
- 1 Tsp Parsley
- 1 Pinch Salt
Thinly slice brussel sprouts, removing the outer layer of leaves if blemished. It is easiest to cut each in half and the slice thinly with the flat side down. Toss in a salad bowl to separate leaves from each other.
Add all other ingredients to salad and toss to combine
Add all ingredients into bowl for vinaigrette and whisk until combined.
Pour over brussel sprouts and toss well to combine. Let marinate in fridge for at least 10 minutes and enjoy! This salad can marinate for several hours, but is best eaten the day of it's preparation.