Chopped Brussels Sprouts Salad from weelicious.comPin

On a vegetable scale of 1 to 10 most people either love or hate Brussels sprouts. It’s just one of those vegetables that divides people into those two categories quickly! You’re either a fan or detest them even when the name is uttered. Even as a kid I absolutely loved the little green orbs. When my mom served them I actually got excited. There must be something in the breast milk or genes because Kenya and Chloe love them too. Whether I serve them defrosted out of a freezer bag gently steamed with nothing on them or in a Superfood Salad my kids will gobble them up. For those who turn their nose up at them I have a new plan of action.

Chopped Brussels Sprouts Salad from weelicious.comPin

Yes, you can roast, steam, sauté, grate, shred or even fry them, but have you ever tried chopping them? I’ve made Brussels Sprouts with Lemon and Poppy Seeds every Thanksgiving for years and years as it’s a favorite for our clan. For Christmas Eve dinner this year I thought I would make a delicious Chopped Brussels Sprouts Salad. Even for non Brussels eaters, you can’t even tell it’s the same vegetable once they’re shredded. The leaves keep their vibrant green color, but act more like a like kale or salad greens in this tangy salad. Mixed with dried cranberries for a sweet note, this salad is a perfect addition to your holiday spread.

Chopped Brussels Sprouts Salad from weelicious.comPin

Chopped Brussels Sprouts Salad

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients  

  • 1 pound brussels sprouts, washed and trimmed
  • 1 large anjou or bosc pear, roughly chopped
  • 1/2 cup toasted hazelnuts
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried cranberries

Instructions 

  • Place the brussels sprouts, pear, hazelnuts, lemon juice, olive oil, and salt into the food processor and pulse until chopped into bite-sized pieces.
  • Transfer to a serving bowl and toss with the dried cranberries.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I would never have thought to throw it all into the food processor. Thanks for this! Can’t wait to try it and see what my kids think. Tracy

  2. I have no hazelnuts, do you recommend a substitute, or do they pretty much “make the dish complete” so I should get my behind to the store? Thank you! I can’t wait to try it! Sounds yummy!

  3. So, just to be clear, the Brussels sprouts in this recipe are raw? You don’t cook them in any way?

  4. You can use almonds, pine nuts, etc. Another awesome ingredient to make Brussels sprouts tasty is cooking with dates.

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