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.
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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.
Ingredients
- 1.5 lbs. Brussels sprouts washed
- 1/3 cup whole almonds, roasted (slivered almonds optional)
- 1/3 cup reduced sugar dried cranberries
Salad Dressing
- 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
Instructions
- 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.
Salad Dressing
- 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.
nutritioulicious says
I LOVE roasted brussels sprouts! I buy bags of the shredded sprouts at Trader Joe’s and roast them for salad toppings too. Next time I’ll have to try it uncooked in this delicious salad. That marmalade looks fantastic!
Create Kids Club says
Pre-shredded, roasted sprouts sound amazing! This marmalade is fantastic and works so well in the dressing 🙂
Abbey says
A solution to soggy salads? Yes yes!! This is perfect.
Create Kids Club says
I am glad you agree, Abbey! I hate throwing food away!
Kerri Olkjer (@KerriOlkjer) says
I love Brussels sprouts! Never tried them like this though.
Create Kids Club says
I only recently got on the raw Brussels sprout kick, and I am so happy I did. They are delish! 🙂
GiGi Eats Celebrities says
Brussels Sprouts are HEAVEN! Roasted… With olive oil and garlic – OHHH and then of course, SALT. LOTS OF IT! YUMMMM!
Emily @SinfulNutrition says
I seriously can’t wait to make this! I can almost taste all those flavors and textures now!
Create Kids Club says
You will love it, Emily!
Stacey Mattinson says
Okay – I NEED this!! I LOVE Brussels sprouts!!
Create Kids Club says
The best part is how simple it is 🙂
Amy says
Looks super yummy!
Create Kids Club says
Thanks Amy!
Sandra Watts says
I love brussels sprouts. That looks amazing!
Create Kids Club says
Thank you Sandra!
Emily Holdorf says
I’m not a huge fan of brussels sprouts, but don’t mind them raw in a salad like this. Looks good!
Create Kids Club says
It took me a while to get on board as well, Emily! I hope you enjoy the salad!
Abbey says
What an absolute DELIGHTFUL combination~
Create Kids Club says
Thank you Abbey! The crunch of the almonds does it for me 🙂
sarahremmer says
Looks delicious!!
Create Kids Club says
Thanks Sarah!
Charlene Pors says
This looks amazing! Love all of that color – and the fact that it won’t get soggy (that’s the worst!).
Create Kids Club says
I love salads, but yes, the sogginess leads to so much waste. I hope you enjoy!
@EatRightMama says
Jodi, I’m still trying to love Brussels sprouts, but this definitely looks like one to try. Thanks!
Create Kids Club says
You gotta try them raw, Bridget! The sprouts are not as strong when eaten this way. 🙂
Alysa Bajenaru, RD says
Wow, this looks so delicious!
Create Kids Club says
Thanks Alysa!
Lucie says
Looks delicious and nutritious and it’s vegan friendly ?
Create Kids Club says
Great point, Lucie! I made it again this weekend for Easter and was reminded of how delicious it is 🙂
Jess says
Thanks for the tips on how to quickly chop Brussels sprouts! Love this salad!
★★★★★