I will start by saying that this recipe is magical because it’s the ONLY way my husband will consider eating brussels sprouts. Yes, he is a grown man. When we met, Matt convinced me that he wasn’t a picky eater, but as the years went on, it became clear to me that this was just a courting strategy.
The man has a list of things he really dislikes, and most of the time I’m nice enough to avoid them in my recipes. Brussels sprouts are probably #1 on that list. However, there is a pizza place down the street from us that makes Detroit style pizza, and they have one non-pizza item on their menu; brussels sprouts salad. I’m pretty sure Matt didn’t know exactly what he was eating the first time we shared it as an appetizer, but now that he associates brussels sprouts salad with pizza, it’s fair game.
I used my food processor to shred fresh brussels sprouts as the base for the salad, and then just added whatever I had sitting in the fridge. Fresh cranberries, parsley, radishes, and a simple balsamic dressing made for a vibrant and fresh salad that I will now be making all the time! The one thing I wish I remembered to add would be slivered almonds for a nice crunch, so I’ll be sure to include those next time. Pecans or pine nuts would also be great in this.
This salad will be a great side dish for holiday parties, but is simple enough for any weeknight meal! You can add your protein of choice on top- grilled chicken or crumbled bacon would be delicious- and swap out the vegetables and fruit based on what you have available. It’s very versatile and colorful. In fact, with all that red and green in there, I couldn’t help but notice it looked a lot like Christmas…TOO SOON, I KNOW.
Brussels Sprouts Salad
Makes 4-6 servings
For the Salad:
6 C washed fresh brussels sprouts, shredded
1 C sliced radishes
1 1/2 C fresh cranberries (chopped apples would also work)
1/3 C finely chopped flat leaf parsley
1/3 C slivered almonds
For the Dressing:
1/3 C balsamic vinegar
2 T dijon mustard
2 T honey or pure maple syrup
1/3 C good quality olive oil
Juice from 1/2 lemon
Salt & Pepper to taste
Assemble salad by layering shredded brussels sprouts with sliced radishes, cranberries, parsley, and almonds.
Whisk together dressing ingredients and toss with salad. Enjoy!
Tip** If you won’t be finishing the salad in one sitting, keep dressing on the side or leftovers will be soggy.