Chopped Brussels Sprout Salad Recipes
SHREDDED BRUSSELS SPROUTS
Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!
Provided by MOMZRIGHT
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
- In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SHREDDED BRUSSELS SPROUT SALAD WITH ROMANO CHEESE TOASTED WALNUTS AND LEMON VINAIGRETTE
Brussels sprouts are thinly shredded for a crisp tender texture, and they're tossed with walnuts, romano cheese and a bright lemon dressing. A delicious autumn salad recipe!
Provided by Jaclyn
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl.
- In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
- Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).
Nutrition Facts : Calories 252 kcal, Carbohydrate 10 g, Protein 8 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 200 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
SHAVED BRUSSELS SPROUTS SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
- For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
CHOPPED BRUSSELS SPROUT SALAD
Don't be scared of raw Brussels sprouts - they are delicious!
Provided by Ann Freele
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
- Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 22.2 g, Fat 14.8 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 258.7 mg, Sugar 10.8 g
More about "chopped brussels sprout salad recipes"
SHREDDED BRUSSELS SPROUTS SALAD - IOWA GIRL EATS
From iowagirleats.com
5/5 (17)User Interaction Count 185Servings 4-6
- Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, chopped pecans, gorgonzola cheese, and chopped pears. Set aside.
- Heat extra virgin olive oil in a large skillet over medium-high heat. Add half the shallots then fry until golden brown, 2-3 minutes, stirring occasionally. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
- Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.
SHREDDED BRUSSELS SPROUTS SALAD RECIPE - COOKIN CANUCK
From cookincanuck.com
5/5 (1)Total Time 20 minsCategory SaladsCalories 145 per serving
- Shred the Brussels sprouts using the slicing disc on a food processor or with a knife. If using the food processor, first trim the stems of the Brussels sprouts. If using a knife, cut the Brussels sprouts in half through the root, place them flat side down on a cutting board and thinly slice. Discard the roots.
- In a large bowl or serving bowl, combine the shredded Brussels sprouts, chopped apple, almonds, dried cherries and parsley.
- In a medium bowl, whisk together the apple cider vinegar, garlic, mustard, agave nectar (or honey) and salt.
ITALIAN CHOPPED BRUSSELS SPROUTS SALAD | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (31)Total Time 45 minsCuisine ItalianCalories 358 per serving
- Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.
- Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Add shredded brussels to a large bowl and pour the dressing all over. Next use a tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 30 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
- Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 to 6.
CHOPPED BRUSSELS SPROUTS SALAD WITH CREAMY SHALLOT ...
From pinchofyum.com
4.9/5 (14)Total Time 40 minsCategory DinnerCalories 384 per serving
- Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.
- Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
- Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.
SHREDDED BRUSSELS SPROUTS SALAD (QUICK & SUPER EASY)
From primaverakitchen.com
4.5/5 (2)Total Time 10 minsCategory Salad, Side DishCalories 211 per serving
BRUSSELS SPROUT CHOPPED SALAD - EATING BIRD FOOD
From eatingbirdfood.com
4.6/5 (8)Category SaladCuisine AmericanCalories 243 per serving
- Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.
- Make the dressing by placing apple cider vinegar, mustard, garlic, salt and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined. (You could also do this in a blender or in a bowl.)
- Add the toasted walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes.Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.
CASHEW CRUNCH SHREDDED BRUSSELS SPROUTS SALAD | …
From ambitiouskitchen.com
4.8/5 (18)Calories 310 per servingTotal Time 30 mins
- Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.
- Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.
- Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy! Serves 4-6.
SHREDDED BRUSSELS SPROUTS SALAD - THE KITCHEN IS MY …
From thekitchenismyplayground.com
Servings 6Estimated Reading Time 7 minsCategory SaladsTotal Time 20 mins
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- Pour the shaved brussels sprouts in a large bowl or serving dish. If you can't find the brussels sprouts shaved (I get the bag from Trader Joe's) you can use a food processor or mandoline to shave brussels sprouts.
- Cut your apple into cubes or slices and spread on top of the brussels sprouts. Then add your dried cranberries, sunflower seeds and parmesan cheese.
- For the dressing, combine the ingredients in a jar and shake until combined. Season with a little salt and pepper (to taste).
- Pour the dressing over the salad and lightly toss together. Add some freshly grated black pepper on top.
SHAVED BRUSSELS SPROUT SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (73)Category SaladCuisine AmericanTotal Time 15 mins
- Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
- Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
SHREDDED BRUSSELS SPROUTS SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
4.9/5 (15)Category Side DishCuisine MediterraneanTotal Time 10 mins
- Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
- In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
- Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.
SHREDDED BRUSSELS SPROUTS SALAD WITH CRANBERRIES & WALNUTS ...
From fitmittenkitchen.com
Reviews 5Category SaladCuisine AmericanTotal Time 15 mins
- Toast walnuts: Preheat oven to 325ºF. Place walnuts on baking sheet and toast for 8-10 minutes. Transfer walnuts to heat-safe bowl; set aside.
- Shred brussels sprouts: Use slicer attachment on food processor to shred brussels sprouts thinly. Alternatively you can slice thinly with knife or mandoline slicer.
- Make the dressing: In a small bowl whisk together extra virgin olive oil, red wine vinegar, maple syrup, garlic powder and salt. Set aside
- Place shredded brussels sprouts in medium-large bowl with toasted walnuts and cranberries. Pour in dressing and toss with tongs to coat. Add in parmesan cheese (if using) and toss again.
CHOPPED BRUSSELS SPROUT SALAD RECIPE | BRUSSELS SPROUTS RECIPE
From twopeasandtheirpod.com
Reviews 90Total Time 15 minsEstimated Reading Time 3 mins
- 1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and set aside.
- 2. To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of pecans. Stir frequently with a spatula until they start looking darker and you can smell the toasted nuts. Remove from heat and spread out on a plate to cool to room temperature. Make sure you watch the pecans closely, they can burn pretty quickly and they will keep cooking after removing them from the pan.
- 3. While the pecans are cooling, make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
- 4. Add the toasted pecans, dried cranberries, and blue cheese to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
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