This shredded brussels sprout salad is quick, festive, and delicious. Shredded brussels sprouts, fresh apple, nutty parmesan cheese, pine nuts and sweet cranberries, all tossed with a simple orange and thyme dressing. Every bite of this salad is bursting with freshness and flavour. Great as a light lunch, served alongside your favourite dinner, or at this year’s Christmas feast! It’s even red and green.
Salads always make a great side dish if you’re struggling to decide what to serve this Christmas or upcoming dinner party.
My go-to salad is normally something full of leafy greens, a mix of vegetables, some kind of crunchy nut, maybe a sweet fruit, and a simple dressing. Brussels sprouts are something I’ve never used but always wanted to try. I wasn’t sure how much I’d like it but trust me when I say this salad is beyond good. It’s so simple, so colourful, full of texture, and incredibly delicious.
It all starts with a bunch of brussels sprouts. Like a lot. If you’re cutting your brussels sprouts by hand, like me, this will be the hardest part of making this salad. You’d think this would take forever but it’s actually so quick and easy.
Once you have your brussels sprouts shredded and in a bowl, add the cranberries, toasted pine nuts and apple. Then crisp up some bacon and you’ve got a salad.
The final thing to do is whisk up a quick dressing of olive oil, apple cider vinegar, orange zest and dried thyme. It adds a sweet, tanginess that compliments the brussels sprouts so nicely.
The cranberries add a freshness of colour and a burst of juicy flavour with every bite. Plus, they’re my favourite fruit to put in salads. And the bacon… well, it adds a saltiness that keeps everyone coming back for seconds because who doesn’t love bacon?
The best part?
You can prep this salad a few hours ahead of time to make things easier. The longer the brussels can marinate in the vinaigrette the better!
More holiday side dish ideas…
- Summer pasta salad with grilled corn
- Baked buffalo mac and cheese
- Roasted red pepper and burrata flatbread
- Roasted sweet potato hummus
And finally, if you like this Summer Shredded Brussels Sprout Salad be sure to leave a comment, I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
SUMMER SHREDDED BRUSSELS SPROUT SALAD
Course: SidesDifficulty: Easy4
servings15
minutesA light and fresh summer salad, perfect to serve at Christmas lunch.
Ingredients
6 rashers bacon, diced
1/4 cup pine nuts
4 cups brussels sprouts, shredded
1 apple, thinly sliced
1/4 cup cranberries
shaved parmesan
- Dressing
1/2 cup olive oil
2 tbsp apple cider vinegar
2 tbsp orange zest
1 tsp thyme
Directions
- Cook the bacon in a large pan over medium heat until crisp. Drain onto a paper towel. Wipe the pan clean and toast the pine nuts.
- In a large salad bowl combine the shredded brussels sprouts, apples, cranberries, cooked bacon and toasted pine nuts.
- To make the vinaigrette combine olive oil, apple cider vinegar, orange zest and thyme. Pour the dressing over the salad and top with shaved parmesan.
