If you’re on the lookout for a salad that’s both vibrant and bursting with flavor, you’ve come to the right place. This Parmesan Brussels Sprouts Salad Recipe is a delightful medley of crisp, shaved Brussels sprouts paired with subtly sweet dried cranberries, nutty toasted pine nuts, and savory ribbons of parmesan cheese. The tangy lemon and maple dressing brings it all together with just the right balance of acidity and sweetness, making it a fresh and addictive dish perfect for any occasion.
Ingredients You’ll Need
This salad relies on a handful of simple yet vital ingredients that each play a large role in creating its irresistible taste and texture. From the crunchy Brussels sprouts to the zing of fresh lemon juice, every element works together harmoniously to deliver enjoyable layers of flavor and a colorful presentation.
- Brussels sprouts (2 pounds): Fresh and trimmed, these are the star of the salad and provide a crisp, slightly bitter base that shines when shredded thin.
- Dried cranberries (¾ cup): Offering a chewy texture and burst of natural sweetness to complement the greens.
- Toasted pine nuts (¾ cup): Add a rich, buttery crunch that enhances every bite.
- Shaved parmesan cheese (1 cup): Delivers a nutty, salty depth that elevates the entire salad.
- Extra virgin olive oil (½ cup): Creates a smooth dressing that gently coats all ingredients for perfect flavor balance.
- Lemons (2, juiced): Bring bright acidity to cut through the richness of the cheese and pine nuts.
- Maple syrup (1 tablespoon): Adds a subtle sweetness to the dressing that rounds out the tartness of the lemon.
- Dijon mustard (1 tablespoon): Introduces a mild tang and slight kick to tie the dressing elements together.
- Garlic (1 clove, minced): Infuses the salad with a savory, aromatic undertone.
- Salt (½ teaspoon): Enhances the natural flavors of all ingredients.
- Freshly ground black pepper (¼ teaspoon): Gives a gentle peppery warmth.
How to Make Parmesan Brussels Sprouts Salad Recipe
Step 1: Shred the Brussels Sprouts
Begin by finely shredding your Brussels sprouts to ensure the salad has a light, crunchy texture. A food processor with a slicing disk is your best friend for speed, but if you prefer the hands-on approach, a sharp knife will do just fine. You can even save time by grabbing pre-shredded Brussels sprouts from your grocery store, which works wonderfully in a pinch.
Step 2: Toast the Pine Nuts
Next, toast the pine nuts in a dry skillet over low to medium heat. Keep a close eye on them and stir frequently to release their oils and bring out that rich, toasty flavor without burning—a little patience here pays off big in the final taste.
Step 3: Prepare the Parmesan
Use either pre-shaved parmesan or grab a block and carefully create thin slices with a swivel peeler or paring knife. These delicate cheese ribbons add that savory elegance and melt-in-your-mouth goodness that make this salad unforgettable.
Step 4: Combine the Main Ingredients
In a large bowl, toss together the shredded Brussels sprouts, dried cranberries, toasted pine nuts, and shaved parmesan. Mixing these ingredients early allows all the textures and flavors to mingle and develop harmony.
Step 5: Whisk the Dressing
In a small bowl or measuring cup, whisk together extra virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and black pepper. Taste as you go and adjust seasoning until it’s just right. This dressing is bright, tangy, and lightly sweet — the perfect foil to the savory and crunchy salad base.
Step 6: Toss and Enjoy
Drizzle the dressing over the salad and gently toss everything together until evenly coated. This step ensures each bite gets a burst of flavor. Now, your Parmesan Brussels Sprouts Salad Recipe is ready to be enjoyed immediately—fresh and vibrant!
How to Serve Parmesan Brussels Sprouts Salad Recipe
Garnishes
To make your salad even more inviting, consider garnishing with extra shaved parmesan or a few whole toasted pine nuts for an attractive finish that adds texture and visual appeal.
Side Dishes
This salad pairs beautifully with light grilled chicken, roasted salmon, or even alongside a hearty grain bowl to balance out the meal with its bright flavors and crunch.
Creative Ways to Present
For a festive touch, serve the salad in hollowed-out lemon halves or individual glass jars. Adding some edible flowers or microgreens also elevates the presentation and makes the dish pop on any table.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you want to maintain the freshest crunch, adding it just before serving.
Freezing
Because this Parmesan Brussels Sprouts Salad Recipe relies heavily on fresh textures, freezing is not recommended—it may soften the crisp Brussels sprouts and alter the flavor of the dressing.
Reheating
This salad shines best when served cold or at room temperature, so reheating is unnecessary and not advised, as warmth can wilt the greens and change the enjoyable texture.
FAQs
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts are usually too soft and watery once thawed, which can affect the texture and freshness of your salad. Fresh Brussels sprouts will always give you the best crunch and flavor for this recipe.
What can I substitute for pine nuts?
If pine nuts are hard to find or expensive, try toasted almonds or walnuts. Both provide a lovely crunch and complementary nutty flavors that work well in the salad.
Is there a way to make this salad vegan?
Absolutely! Replace the parmesan with a vegan cheese alternative or nutritional yeast for a similar savory flavor. Just be sure to check your maple syrup and mustard for vegan certification.
How long does this salad stay fresh after making?
For the best texture and flavor, enjoy the salad within 24 to 48 hours. Keep it refrigerated and toss with fresh dressing before serving if stored without dressing.
Can I add protein to this salad?
Definitely! Grilled chicken, crispy chickpeas, or even bacon bits can be fantastic additions, turning the salad into a satisfying, complete meal.
Final Thoughts
This Parmesan Brussels Sprouts Salad Recipe is a brilliant way to celebrate fresh, seasonal produce with flavors that are bold yet balanced. It’s perfect for weeknight dinners, potlucks, or whenever you want a dish that feels both special and effortless. Give it a try—you might just find your new favorite salad that everyone will ask you to make again and again!
Print
Parmesan Brussels Sprouts Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Parmesan Brussels Sprouts Salad is a vibrant and refreshing dish featuring shaved Brussels sprouts tossed with dried cranberries, toasted pine nuts, and shaved Parmesan cheese, dressed in a zesty lemon and Dijon mustard vinaigrette. Perfect for a healthy side or light meal, it combines crunchy, tangy, and nutty flavors for a delightful spring or fall salad.
Ingredients
Salad
- 2 pounds Brussels sprouts, cleaned and trimmed
- ¾ cup dried cranberries
- ¾ cup toasted pine nuts
- 1 cup shaved Parmesan cheese
Dressing
- ½ cup extra virgin olive oil
- 2 lemons, juiced
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Shred Brussels Sprouts: Shred the Brussels sprouts using a food processor with a slicing disk for the quickest method, or slice finely by hand with a knife. Pre-shredded Brussels sprouts can also be used for convenience.
- Toast Pine Nuts: If pine nuts are not pre-toasted, place them in a skillet over low to medium heat and toast until fragrant, about 3-5 minutes, making sure not to burn. Remove from heat and set aside.
- Prepare Parmesan Cheese: Shave the Parmesan cheese using a swivel peeler or paring knife to get thin slices. Alternatively, use pre-shaved Parmesan.
- Combine Salad Ingredients: In a large bowl, mix the shredded Brussels sprouts, dried cranberries, toasted pine nuts, and shaved Parmesan cheese until evenly combined.
- Make Dressing: In a small bowl or measuring cup, whisk together extra virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Adjust seasoning to taste.
- Toss Salad with Dressing: Pour the dressing over the salad mixture, tossing thoroughly to ensure all ingredients are coated evenly with the dressing.
- Serve and Enjoy: Serve immediately as a fresh, crunchy salad or chill for about 10 minutes to meld flavors before serving. Optionally, leave a review or rating if desired.
Notes
- To save time, use pre-shredded Brussels sprouts available at many grocery stores.
- Be careful not to burn the pine nuts when toasting as they can turn bitter.
- Adjust the lemon juice and maple syrup amounts to balance tartness and sweetness according to your preference.
- This salad can be prepared ahead of time; however, add the dressing just before serving to maintain crispness.
- For a vegan version, substitute Parmesan with a plant-based cheese alternative.
