This recipe for Warm Brussels Sprouts Salad is simple, packed with flavor, and is perfect for entertaining – especially during the summer BBQ season!
Table of Contents
For many people, brussels sprouts were a food they dreaded hitting the dinner table as a child. However, this was a misunderstanding of the vegetable and its true potential. Don’t judge a book by its cover! Also, brussels sprouts aren’t as bitter-tasting as they used to be when our parents were kids.
Around 2004, brussels sprouts started to increase in popularity. People learned not to just boil them, in fact, Chef David Chang once said to cook them, “just don’t turn them into charcoal.” Chang would pan-roast Brussels sprouts with bacon and toss them with puréed kimchi. He said every single table at his restaurant ordered them.
This Warm Brussels Sprouts Salad will be a hit at your dinner table, too. The tanginess of the dijon vinaigrette with the sweet, refreshing taste of the pears is a perfect pairing. It’s also quick and easy to pull together.
If you have some extra brussels sprouts leftover, consider these simple recipes: Shaved Brussels Sprout Salad and Superfood Roasted Brussels Sprouts With Bacon.
Is Warm Brussels Sprouts Salad Healthy?
This recipe is very obviously healthy. Brussels sprouts are low in calories and high in fiber. They are also high in vitamin K, which is important for bone metabolism and may help prevent osteoporosis. This vegetable is a good source of vitamin C, which plays a vital role in immune function.
This recipe is vegetarian, but if you aren’t one, you can add chopped crispy bacon for extra crunch, protein, and taste!
Our Secret to Brussels Sprouts
The secret to this recipe is to shred the Brussels sprouts as thin as possible. The thinner, the better because it allows them to absorb the other ingredients better and adds to the overall taste and consistency. Shredding with a knife is difficult, so use a food processor if you have one.
INGREDIENTS
- 1 small clove garlic
- 2 1/2 Tbsp olive oil, divided
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp Dijon mustard
- 1/8 tsp salt
- 1/4 tsp sugar
- Freshly cracked pepper to taste
- 10 oz shredded Brussels sprouts
- 1 D’anjou pear
- 1/3 cup dried cranberries
- Salt and pepper to taste
INSTRUCTIONS
Whisk
Create a creamy Dijon vinaigrette by whisking together the dressing ingredients.
Soften
Plump up the cranberries in hot water and slice the pear while you wait.
Sauté
Cook the Brussels sprouts until they’re tender yet vibrant, seasoning to taste.
Toss
Mix the warm sprouts with pears and cranberries, then dress with the vinaigrette.
Serve
Finish with a crack of pepper and enjoy your warm, nutritious salad.
Devour!
FAQs & Tips
Yes. Put the salad in an airtight container in the fridge and it will be good for up to 4 days.
They last for about one week. Rotten ones will have brown or yellow spots or be soft.
Yes. Separate each sprout from the stalk. Wash them, soak them in water, and then drain. Blanch them for 3-5 minutes and then get them in the freezer as quickly as possible. They are good for up to 14 months.
Serving Suggestions
This Warm Brussels Sprouts Salad is a quick and easy side dish. Serve with a protein like stuffed chicken breast or try a fish as a main.
Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette
Ingredients
- 1 small clove garlic
- 2 1/2 Tbsp olive oil divided
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp Dijon mustard
- 1/8 tsp salt
- 1/4 tsp sugar
- Freshly cracked pepper to taste
- 10 oz shredded Brussels sprouts
- 1 D’anjou pear
- 1/3 cup dried cranberries
- Salt and pepper to taste
Instructions
-
Whisk together minced garlic, 2 Tbsp olive oil, apple cider vinegar, Dijon mustard, salt, sugar, and freshly cracked pepper in a small bowl to create the vinaigrette. Set aside to let flavors meld.
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Soak dried cranberries in hot water for 5 minutes to soften, then drain. Meanwhile, slice the pear into thin strips.
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In a large skillet over medium heat, sauté shredded Brussels sprouts with 1/2 Tbsp olive oil until they begin to soften but remain bright green, about 5 minutes. Season with salt and pepper.
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Combine the Brussels sprouts with pear slices and cranberries. Toss with the vinaigrette, adjust seasoning with freshly cracked pepper, and serve warm.
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DEVOUR!
Nutrition
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