You know those recipes that say they take only 5 minutes to whip up? This is one of them. A simple Brussels sprout salad with cranberries, almonds, feta and a quick & delicious homemade dijon mustard vinaigrette dressing to top it off.
Only 5 minutes? Really? (Yes!!!)
Some of those recipes, though, say they take 5 minutes, but there has to be something prepped in advance, or something has to soak or cook first, or whatever. And that’s all fine and dandy – I have lots of those on this blog because let’s face it, sometimes a little extra love is necessary to make something delicious.
But this Simple Brussels Sprouts Salad is for real 5 minutes. It requires a few cups of shredded Brussels spouts, which can be found in a bag (yes, already shredded), fresh, raw, and in the produce section. It’s a real thing, and I have no shame in buying these bags because they have nothing added to them, they stay fresh for weeks, and I use them in so many recipes. In fact, I use them many mornings in my Brussels/potato hash with fried eggs (YES). Again, no shame in my game. But if you do have whole Brussels sprouts and wanna make this salad, I’d add 5 minutes to the recipe time to thinly slice them with a knife or toss them through the vegetable shoot in a food processor. Voila! Shredded Brussies.
But still, then it’s only a 10 minute recipe. Not bad.
Ingredient details + the simple vinaigrette
The other ingredients in this salad, which can easily be swapped out for whatever you have in your pantry or fridge, include unsweetened dried cranberries (dried cherries, blueberries), sliced almonds (chopped walnuts, pecans) and crumbled feta (goat cheese, Parmesan). Plus, a super simple vinaigrette with white wine vinegar (champagne, apple cider), Dijon, honey, olive oil, salt and pepper. That’s it!
And guess what? It’s incredibly delicious – crunchy, tangy, sweet, and supa dupa fresh. I love love love it, and I think it’s perfect for every day, and also elegant and pretty enough for a holiday dish-to-pass.
Also, please don’t be afraid of eating raw Brussels sprouts. They’re incredible!
Happy holiday season, y’all. And prepare yourself for some very festive recipes in the coming weeks.
If you love this Simple Brussels Sprout Salad and are looking for other salad ideas to add to your weekly menu, check out my recipes for Greek Salad with Feta Vinaigrette, Spinach, Strawberry & Fennel Salad, and Fennel & Grape Potato Salad.
Simple Brussels Sprout Salad
A simple 5-minute Brussels sprout salad with cranberries, almonds, feta and a quick & delicious homemade dijon mustard vinaigrette dressing.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 4 Servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
- 2–2 ½ cups shaved Brussels sprouts
- ½ cup unsweetened dried cranberries
- ½ cup sliced almonds
- ¼ cup crumbled feta
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon honey
- 3 tablespoons olive oil
- Coarse salt and ground black pepper
- Place Brussels sprouts, dried cranberries, sliced almonds and feta in a medium bowl.
- In a small mixing bowl, whisk together vinegar, Dijon, honey, olive oil and salt and pepper to taste. Pour dressing ingredients into the bowl and toss to combine.
Storage Tip: Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
- Serving Size: 1/4 of recipe
- Calories: 237
- Sugar: 4 g
- Sodium: 102 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: healthy, cold, healthy, best, shredded, shaved, quick, simple, weeknight dinner