After all of the excesses of the holidays, it only seems right to post this healthy Brussels Sprout Salad with Citrus Vinaigrette recipe. Brussels Sprout Salad with Citrus Vinaigrette is loaded with micro-thin shaved raw Brussels Sprouts, dried tart cranberries, crunchy buttery pecans and well, just because I can’t help myself, bacon.
As if this wasn’t enough deliciousness, even if you aren’t a Brussels Sprouts fan, the addition of my simple Citrus Vinaigrette made with orange marmalade, puts it over the top and will have you coming back for seconds!
I have to admit, neither my husband nor I am a fan of cooked brussels sprouts. I know what some of you are thinking, but we have tried them prepared lots of different ways, lots of different times, and they are just not our favorite vegetable. That is until we tried raw Brussels Sprouts in salads. Now that’s a Brussel Sprout of a different color. My husband didn’t even realize he was eating Brussels Sprouts.
Whether or not you are a fan of Brussels Sprouts, I do hope you will try this yummy salad! After all, if you are like the majority of folks, my guess is one of your New Year’s resolutions is probably to eat healthier and maybe even lose a few pounds and, hopefully, this colorful and healthy salad will help with that. Well, maybe without the bacon…
Other Salad Options:
If you like this salad recipe, you might also be interested in these other healthy salad options: Broccoli-Cauliflower Salad with Cranberries, Southern Cucumber and Tomato Salad, and Healthy Black-Eyed Pea Salad. Need more salad options, check out all of my salad recipes here!
How to make Citrus Vinaigrette
Combine all vinaigrette ingredients in a mason jar, cover and shake well. Store covered in the refrigerator until ready to use.
How to make Brussels Sprout Salad:
Use a mandoline and slice the brussels sprouts as thinly as possible. Hold them by their stem and stop about 2/3 of the way down to protect your fingers. This is not a job for your children. Since the sprouts are so small, you will not be able to use the cutting guard so be extremely careful.
Add the dried cranberries and pecans and toss to combine. Drizzle with about two tablespoons of the Citrus Vinaigrette, toss to combine. Top with the crumbled bacon and Parmesan cheese. Serve immediately.
Sharon’s Tips:
- Store unwashed brussels sprouts in a plastic bag in the crisper drawer of your refrigerator and plan to use them within a few days of purchasing.
- To prep, the brussels sprouts, remove any discolored or outer leaves which may be loose. Place them in a bowl or salad spinner, and fill with enough lukewarm water to cover them. Allow them to sit for 10 minutes. Pour the brussels sprouts into a strainer, and rinse again with clean water. Turn out on a clean dish towel or paper towels and allow to dry.
- This salad is best with razor-thin slices of brussels sprouts. After slicing them, discard the stems and use a fork to fluff the shreds and separate them. I know it’s tempting to buy the presliced brussels sprouts in the grocery store, but they are not nearly as good as the ones you slice yourself.
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| Prep Time | 15 minutes |
| Cook Time | 0 |
| Servings | 4 servings |
- 3 Tbsp Orange Marmalade
- 4 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 1 pinch crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 dozen fresh brussels sprouts rinsed and drained, see tips
- 1/2 cup toasted pecans chopped
- 1/2 cup dried cranberries I used Craisens
- 3 slices bacon cooked, drained and crumbled
- 1/2 cup Parmesan cheese
Ingredients Citrus Vinaigrette Ingredients:
Brussels Sprout Salad Ingredients:
|
- Combine all vinaigrette ingredients in a mason jar, cover and shake well. Store covered in the refrigerator until ready to use.
- Use a mandoline and slice the brussels sprouts as thinly as possible. Hold them by their stem and stop about 2/3 of the way down to protect your fingers. This is not a job for your children, and since the sprouts are so small, you will not be able to use the cutting guard.
- Add the dried cranberries and pecans and toss to combine. Drizzle with about two tablespoons of the Citrus Vinaigrette, toss to combine. Top with the crumbled bacon and Parmesan cheese. Serve immediately.
Sharon's Tips:
- Store unwashed brussels sprouts in a plastic bag in the crisper drawer of your refrigerator and plan to use them within a few days of purchasing.
- To prep, the brussels sprouts, remove any discolored or outer leaves which may be loose. Place them in a bowl or salad spinner, and fill with enough lukewarm water to cover them. Allow them to sit for 10 minutes. Pour the brussels sprouts into a strainer, and rinse again with clean water. Turn out on a clean dish towel or paper towels and allow to dry.
- This salad is best with razor-thin slices of brussels sprouts. After slicing them, discard the stems and use a fork to fluff the shreds and separate them. I know it's tempting to buy the presliced brussels sprouts in the grocery store, but they are not nearly as good as the ones you slice yourself.
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