Cranberry Cheddar And Brussels Sprouts Salad Recipes

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CRANBERRY, CHEDDAR, AND BRUSSELS SPROUTS SALAD



Cranberry, Cheddar, and Brussels Sprouts Salad image

One of our local surf shops has a killer cafe that sells the most delicious vegetarian salads. This is inspired by a few of the ones I've eaten there. With the cranberries and Brussels sprouts, and a sweet ginger and Dijon dressing, it would be a nice salad option during the holidays. Perfect for using up any leftover grains, roasted or raw veggies, any type of cheese, dried fruits, or nuts. Serve it in one big bowl at the table, or divvy it up into meal-prep containers for weekday lunches.

Provided by jaybu

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts

Time 20m

Yield 6

Number Of Ingredients 16

Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons agave syrup
1 large clove garlic, minced
1 (1/2 inch) piece fresh ginger root, grated
¼ teaspoon sea salt
1 tablespoon water, or to taste
2 cups arugula
2 cups cooked brown rice
1 ½ cups chopped, trimmed fresh Brussels sprouts
7 ounces Cheese, cheddar
½ cup dried cranberries
2 medium avocados, peeled and diced
3 tablespoons sunflower seeds

Steps:

  • Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
  • Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sesame seeds.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 40 g, Cholesterol 34.7 mg, Fat 28.3 g, Fiber 7.8 g, Protein 13 g, SaturatedFat 9.4 g, Sodium 479.6 mg, Sugar 12.9 g

CHRISTINE'S BACON AND BRUSSELS SPROUT CRANBERRY SALAD



Christine's Bacon and Brussels Sprout Cranberry Salad image

Wonderful quick and healthy warm salad that can be prepared in advance.

Provided by Christine Folkes

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

½ pound thick-cut bacon, cut into 1-inch chunks
1 pound Brussels sprouts, cut into 1/4-inch slices
½ cup dried cranberries
½ gala apple, diced
¼ cup water
¼ cup chopped, unsalted, and roasted almonds
¼ cup balsamic vinaigrette dressing, or to taste

Steps:

  • Place bacon in a wok or large skillet; cook and stir until evenly browned, about 10 minutes. Drain excess fat.
  • Mix Brussels sprouts, cranberries, apple, water, and almonds into bacon; cook and stir over medium-high heat until Brussels sprouts are bright green and tender, 7 to 10 minutes. Transfer sprouts mixture to a bowl and top with dressing.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 27.9 g, Cholesterol 20.4 mg, Fat 15.6 g, Fiber 6.2 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 631.4 mg, Sugar 14.8 g

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING



Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/4 cup Dijon mustard
6 tablespoons white balsamic vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
2 cups hazelnuts
1 1/2 pounds Brussels sprouts
2 cups dried cranberries

Steps:

  • Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
  • Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
  • Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD



Roasted Carrot, Brussels Sprout, and Cranberry Salad image

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Provided by Anna Stockwell

Categories     Salad     Carrot     Paprika     Pepper     Vinegar     Cranberry     Poppy     Brussels Sprout     Thanksgiving     Side     Wheat/Gluten-Free     Dairy Free

Yield 2-4 servings

Number Of Ingredients 9

4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
2 Tbsp. red wine vinegar
1/4 cup dried cranberries
1 tsp. poppy seeds
6 oz. brussels sprouts, leaves separated

Steps:

  • Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
  • Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

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