Oh my goodness, let me tell you about this *Brussels sprout salad* that’s become a staple at my Thanksgiving gatherings! It’s fresh, vibrant, and just bursting with flavor. I remember the first time I made it — everyone was skeptical about Brussels sprouts, but after one bite, they were hooked! This salad is not just a feast for the eyes; it’s packed with nutrients and tastes incredible! The crunchy walnuts, sweet dried cranberries, and salty Parmesan cheese create such a delightful balance. Trust me, this Brussels sprout salad Thanksgiving will be the highlight of your holiday table!
Ingredients List
- 1 pound Brussels sprouts, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- 1/2 cup walnuts, chopped
- 1/3 cup dried cranberries
- Salt, to taste
- Pepper, to taste
- 2 tablespoons lemon juice
How to Prepare the Brussel Sprout Salad Thanksgiving
Step 1: Preheat the Oven
First things first, you’ll want to get your oven preheating to 350°F (175°C). This is a crucial step because we’re going to toast those walnuts soon, and trust me, nothing beats the smell of toasty nuts wafting through the kitchen!
Step 2: Toast the Walnuts
Now, grab your chopped walnuts and spread them out on a baking sheet in a single layer. Pop them into your preheated oven for about 5-7 minutes. Keep an eye on them, though! You want them golden brown and fragrant, but not burnt. Oops! I’ve made that mistake before, and it’s a sad day for your salad!
Step 3: Prepare the Salad Base
While those walnuts are toasting away, let’s get started on the salad base. In a large bowl, combine the thinly sliced Brussels sprouts, olive oil, lemon juice, salt, and pepper. I love to give it a little mix at this stage, just to make sure the sprouts are well-coated and ready for all the deliciousness that’s coming their way!
Step 4: Add Remaining Ingredients
Once your walnuts are toasted and cooled a bit, toss them into the bowl along with the dried cranberries and grated Parmesan cheese. The colors and textures are just stunning! You’ll want to gently fold everything together so that all those yummy ingredients are evenly distributed. Yum!
Step 5: Toss and Serve
Now it’s time to toss everything together until well mixed. I like to use my hands for this part; it feels so satisfying! You can serve this salad immediately for that fresh crunch, or if you have a little patience, pop it in the fridge for about 30 minutes. This little wait lets all the flavors meld beautifully. Either way, it’s going to be a hit!
Why You’ll Love This Recipe
- It’s incredibly fresh, bringing a vibrant crunch to your Thanksgiving feast.
- Loaded with nutrients, this salad is a healthy choice that doesn’t skimp on flavor!
- Quick to prepare, you can whip it up in just 22 minutes, leaving you more time to enjoy the celebrations.
- A festive addition to any Thanksgiving table, it adds a beautiful pop of color and deliciousness that everyone will love.
Tips for Success
Oh, I’ve got some fantastic tips to make your *Brussels sprout salad Thanksgiving* even better! Here are a few tricks I’ve learned over the years:
- Choose Fresh Brussels Sprouts: Look for bright green, firm sprouts. If they’re yellowing or wilting, skip those! Freshness really makes a difference in flavor.
- Experiment with Cheese: While Parmesan is a classic choice, feel free to try crumbled feta or goat cheese for a tangy twist. Trust me, it adds a lovely creaminess!
- Mix Up the Nuts: Walnuts are great, but you could also use pecans or almonds for a different crunch. Toasting them enhances their flavor, so don’t skip that step!
- Sweeten the Deal: If you want an extra burst of sweetness, throw in some diced apple or pear! It adds a delightful contrast to the savory Brussels sprouts.
- Make It Ahead: You can prep this salad a few hours in advance. Just wait to add the walnuts and cheese until right before serving to keep everything crunchy!
- Dress it Up: Feel free to get creative with your dressing! A splash of balsamic vinegar or a dollop of honey can elevate the flavors even more.
These little tips can take your salad from good to downright amazing! And remember, cooking is all about having fun and experimenting, so don’t be afraid to make it your own!
Storage & Reheating Instructions
Storing leftovers of your delicious *Brussels sprout salad* is super easy! Just transfer any uneaten salad into an airtight container and pop it in the fridge. It’ll keep well for up to 3 days. But I have to warn you — the longer it sits, the softer the sprouts will become, which some folks might not love. It’s still tasty, though!
If you want to enjoy it warm, you can gently reheat it in a skillet over low heat for just a few minutes. Be careful not to overcook it, as we want to maintain that lovely crunch! But honestly, I think this salad is best enjoyed cold, straight from the fridge. It’s refreshing and satisfying, perfect for those post-Thanksgiving leftovers!
Nutritional Information Disclaimer
Just a little note — while I do my best to provide accurate nutritional information, keep in mind that it can vary based on the specific ingredients and brands you use. So, if you’re counting calories or following a specific diet, it’s always a good idea to double-check those labels! This information is meant to be a helpful guideline, but nutrition isn’t one-size-fits-all. Enjoy your *Brussels sprout salad Thanksgiving* and make it work for you!
FAQ Section
Can I use frozen Brussels sprouts instead of fresh?
I wouldn’t recommend it for this salad, as frozen Brussels sprouts can become mushy after thawing. Fresh sprouts offer that perfect crunch that makes this salad so delightful!
What if I don’t have walnuts?
No problem at all! You can easily swap in pecans, almonds, or even sunflower seeds for a nut-free option. Just toast them up for that extra flavor boost!
Can I make this salad ahead of time?
Absolutely! You can prep the salad a few hours in advance; just hold off on adding the walnuts and cheese until right before serving to keep them crunchy. It’ll taste even better after the flavors have had some time to mingle!
Is there a way to make this salad vegan?
Definitely! Just skip the Parmesan cheese or use a vegan alternative. You could also add a vegan dressing or a sprinkle of nutritional yeast for that cheesy flavor without the dairy.
What’s the best way to store leftovers?
Store any leftover salad in an airtight container in the fridge for up to three days. Just keep in mind that the Brussels sprouts will soften a bit over time, but it’s still delicious!
Brussels Sprout Salad Thanksgiving: 5 Must-Try Flavors
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and healthy Brussels sprout salad perfect for Thanksgiving.
Ingredients
- Brussels sprouts – 1 pound, thinly sliced
- Olive oil – 2 tablespoons
- Parmesan cheese – 1/2 cup, grated
- Walnuts – 1/2 cup, chopped
- Dried cranberries – 1/3 cup
- Salt – to taste
- Pepper – to taste
- Lemon juice – 2 tablespoons
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes.
- In a large bowl, combine the sliced Brussels sprouts, olive oil, lemon juice, salt, and pepper.
- Add the toasted walnuts, cranberries, and Parmesan cheese to the bowl.
- Toss everything together until well mixed.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- This salad can be made ahead of time.
- Adjust the ingredients based on your taste preferences.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: brussel sprout salad thanksgiving
