Recipe: Brussels Sprouts Chopped Salad
Devon Marlantes
My family and I always had a hard time coming up with a good salad to go with Thanksgiving dinner. I have a history of not being the biggest fan of Brussels sprouts, so the idea of making a salad out of them was not all that appealing. However, my mom suggested we try it out and mix it with other veggies and even some fruit, and now I love Brussels sprouts- all thanks to this salad!
Brussels sprouts are a healthy member of the cabbage family packed with important nutrients like vitamin C, vitamin K, and fiber, with a little protein as well. The dressing has a great combination of sweet and tangy flavors that pairs nicely with the various flavors of the salad ingredients. And it’s versatile, too: it can be eaten as a side or as a main course.
Salad Ingredients
2 pounds Brussels sprouts, chopped
2 large Granny Smith apples, chopped
2 large red bell peppers, chopped
1 cup green onions, chopped
1 cup dried cranberries
8 oz bacon, chopped
Optional: pumpkin seeds or shaved almonds for garnishing
Dressing Ingredients
¾ cup olive oil
¾ cup balsamic vinegar
¾ Tbsp Kosher salt
2 Tbsp honey
2 Tbsp Dijon mustard
4 garlic cloves, crushed or finely chopped
Juice of 1 lemon
Instructions
Preheat oven to 350°F. Line baking sheet(s) with parchment paper and place bacon strips next
to each other in rows on sheet. Bake for 15-20 minutes. Let bacon cool then chop and set aside.
While the bacon is cooking, chop the Brussels sprouts by placing them in the food processor and pulse until finely chopped. Chop apples, bell peppers, and green onions. Add to large mixing bowl with dried cranberries and bacon and toss together.
For dressing, combine all ingredients in a medium to mixing bowl or liquid measuring cup and whisk together. Pour dressing over dry ingredients and toss thoroughly.
Top with pumpkin seeds or shaved almonds, if desired.
About the author:
Devon is Clinical Dietitian at Providence Hospital. She completed her dietetic internship with Bastyr University, where she also received her master’s in nutrition and dietetics . She is from the Seattle area and loves photography, hiking with her dog, traveling, and watercolor painting. Devon is enthusiastic about starting her career in the clinical nutrition field. Text content