Brussels Sprout Salad with Grapes & Almonds

IMG_9455

When I first started my blog, I shared a brussels sprouts recipe that, at the time, was one of my very favorites. While I do still eat a ton of roasted brussels sprouts, I’ve fallen in love with eating them raw.

Shredding the brussels sprouts (by slicing them into julienne strips) gives them a super palatable texture and crunch, and paired with something sweet (I used grapes, but pomegranate arils, apples, or craisins would be great), something nutty (I went with toasted almonds, but pistachios, walnuts, pecans or pine nuts are all fantastic) and a tangy vinaigrette – this salad is utterly addicting.

In a small pan over medium heat, toast the almonds until slightly browned.

IMG_9451

Remove from the heat, and let almonds cool to room temperature.

In a medium bowl, add in the shredded brussels sprouts and quartered grapes.

IMG_9450

Add in the almonds.

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, and salt and pepper.

Pour the dressing over the salad, and mix to combine.

Let chill for at least 30 minutes before serving so all the flavors have time to come together.

Serve chilled.

IMG_9462

Note: Can be stored covered in the fridge for 2-3 days (however, the almonds will lose their crunch)


Makes: 3-4 servings, as a side

Prep: 10 minutes, Cook: 5 minutes, Total: 15 minutes

  • 1/3 cup slivered almonds
  • 10-15 large brussels sprouts, shredded
  • 12 red grapes, quartered
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1 small clove garlic, minced
  • salt and pepper to taste

In a small pan over medium heat, toast the almonds until slightly browned.

Remove from the heat, and let almonds cool to room temperature.

In a medium bowl, add in the shredded brussels sprouts and quartered grapes.

Add in the cooled almonds.

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, and salt and pepper.

Pour the dressing over the salad, and mix to combine.

Let chill for at least 30 minutes before serving so all the flavors have time to come together.

Note: Can be stored covered in the fridge for 2-3 days (however, the almonds will lose their crunch)


4 thoughts on “Brussels Sprout Salad with Grapes & Almonds

  1. I forgot to buy the grapes for this! But I was really looking forward to trying it for lunch today! Do you have any suggestions for an alternative fruit/sweet component?

    Liked by 1 person

  2. Oh!! There are a ton other options!! Diced granny smith apples would be great, or if you happen to have pomegranates, I love putting the arils in here. Diced strawberries would be good too! If you don’t have any fresh fruit, raisins or dried cranberries are great as well!

    Like

    1. I totally forgot about strawberries! Doh! I added cherries and a handful of craisins…. Delicious! Thanks for a great recipe! I can see myself adding this to my menu quite frequently!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s