Brussels Sprout Salad with Citrus Vinaigrette Recipe
Healthy 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, smokey bacon.
Servings Prep Time
4servings 15minutes
Cook Time
0
Servings Prep Time
4servings 15minutes
Cook Time
0
Ingredients
Citrus Vinaigrette Ingredients:
  • 3Tbsp Orange Marmalade
  • 4Tbsp apple cider vinegar
  • 4Tbsp extra virgin olive oil
  • 1Tbsp fresh lime juice
  • 1pinch crushed red pepper flakes
  • 1/2tsp kosher salt
  • 1/4tsp ground black pepper
Brussels Sprout Salad Ingredients:
  • 2 dozen fresh brussels sproutsrinsed and drained, see tips
  • 1/2cup toasted pecanschopped
  • 1/2cup dried cranberriesI used Craisens
  • 3slices baconcooked, drained and crumbled
  • 1/2cup Parmesan cheese
Instructions
Citrus Vinaigrette Directions:
  1. Combine all vinaigrette ingredients in a mason jar, cover and shake well. Store covered in the refrigerator until ready to use.
Brussels Sprout Salad Directions:
  1. 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.
  2. 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.
Recipe Notes

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.
Nutrition Facts
Brussels Sprout Salad with Citrus Vinaigrette Recipe
Amount Per Serving
Calories 172 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 6mg 2%
Sodium 261mg 11%
Potassium 487mg 14%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 7g 14%
Vitamin A 19%
Vitamin C 164%
Calcium 14%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.