Shredded Brussels Sprout Salad with Cranberries & Almonds has a delightful light citrus flavor that blends perfectly with the sweetness of cranberries and crunch of almonds. It’s the perfect salad to bring to the next holiday or dinner party.
Are you tired of lettuce salads that get soggy about 15 minutes after adding the dressing?
Every holiday I eat leftover salad, only to be disappointed by how dismal each mushy bite is. Into the garbage it goes, along with the money spent on wasted ingredients.
Today, I offer the solution to soggy salads.
In the past few years, Brussels sprouts have become quite trendy. People are discovering that when prepared correctly these tiny cabbages are quite delicious.
Their bad rap may have something to do with the quantity of over boiled Brussels sprouts that have been served over the course of history.
These days you’ll find Brussels sprouts on the menus of trendy restaurants and on your grocer’s shelves in many different forms: fresh, shredded, or mixed with greens.
This Brussels sprout spring salad shows how versatile this misunderstood cabbage is.
These little guys hold up to dressing without getting mushy, making it possible to bring a salad ready to serve -dressing and all – to your next gathering.
Brussels Sprouts are the perfect salad base for many reasons. They are firm, don’t soak up dressing quickly like lettuce would, and are part of the nutritionally potent cruciferous family.
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Orange Marmalade with Lemons pairs deliciously in this light, refreshing salad, and while I love this spread, feel free to use any marmalade you can find at your grocery store.
This salad recipe vegetarian comes together in under 10 minutes.
Pro Tip: You can add the dressing at home and don’t have to wait until right before serving.
How to roast almonds at home
- Place almonds onto a baking sheet
- Roast in a 350-degree oven for about 15 minutes.
- Cool for 20 minutes
- Toss with olive oil and sea salt
For this salad, break up the almonds with a mallet.
Kitchen Hack: Pick up a bag of pre-washed Brussels sprouts, cut the bottom end off, and toss them into a blender. Using the pulse button, pulse until you have chopped sprouts.
This dressing contains just three ingredients oil, vinegar, and your favorite marmalade. Pour the ingredients into a glass jar with a lid, and shake it up and it’s ready to go.
Shredded Brussels Sprout, Cranberry, & Roasted Almond Salad has a delightful light citrus flavor that blends perfectly with the sweetness of cranberries and crunch of almonds.
- 1.5 lbs. Brussels sprouts washed
- 1/3 cup whole almonds, roasted (slivered almonds optional)
- 1/3 cup reduced sugar dried cranberries
- 3/4 cup canola oil (olive oil if desired)
- 1/4 cup vinegar
- 1/4 cup Quince & Apple Orange Marmalade with Lemons or any other marmalade
- Slice ends off Brussels sprouts and place the whole sprout in a blender.
- Pulse until Brussels sprouts are chopped.
- Place roasted almonds in a ziplock bag. Using a mallet or rolling pin, break into smaller pieces.
- In a medium sized mixing bowl, add chopped Brussels sprouts, dried cranberries, and almonds.
- In a glass jar with lid, combine oil, vinegar, and marmalade. Shake to blend.
- Pour dressing over salad, mixing well.
- Store leftovers in a sealed container in the refrigerator for up to 2 days.
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