Brussels Sprouts and Cranberry Salad
A crisp, tangy salad featuring thinly shaved Brussels sprouts, toasted pine nuts, sweet dried cranberries, and a sprinkle of pecorino cheese. Ready in 15 minutes, this salad is a nutritious, fiber-packed side or light lunch option.
Equipment
- 1 Mandoline Slicer
- 1 Medium mixing bowl
- Measuring Cups (¼ cup and ⅓ cup sizes)
- 1 Toasting Pan or Skillet
- 1 Microplane or Grater
Ingredients
- 4 cups Brussels sprouts finely shredded
- ¼ cup extra-virgin olive oil plus extra for finishing
- ¼ cup freshly squeezed lemon juice
- ½ cup pine nuts lightly toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino Romano cheese optional
- ⅓ cup fresh chives chopped
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Brussels Sprouts: Using a sharp mandoline or a very sharp knife, thinly shred the Brussels sprouts into fine ribbons. This thin slicing will give the salad a delicate, crisp texture that’s easy to eat.
- Toast the Pine Nuts: Heat a dry skillet over medium heat. Add the pine nuts and toast them, stirring frequently, until they turn golden brown and release a nutty aroma. Remove from heat immediately to avoid burning and set aside.
- Combine Salad Ingredients: In a medium-sized mixing bowl, add the shredded Brussels sprouts. Pour in the olive oil and fresh lemon juice. Toss gently to coat the sprouts evenly.
- Add Flavorful Accents: Stir in the toasted pine nuts, dried cranberries, grated pecorino cheese (if using), and chopped chives. Season the mixture with sea salt and freshly ground black pepper to your liking.
- Rest and Marinate: Let the salad sit uncovered at room temperature for about 15 minutes. This resting period allows the flavors to meld and the Brussels sprouts to soften slightly without losing their crunch.
- Final Touches and Serve: Before serving, taste the salad and adjust seasoning if needed. Drizzle a little extra olive oil over the top for added richness, then serve immediately or pack for later enjoyment.
Notes
- Mandoline Safety: When slicing Brussels sprouts, use a hand guard to prevent injury or consider using a food processor with a slicing blade if preferred.
- Toasting Nuts: Keep a close eye on pine nuts while toasting, as they can burn quickly. Stir often for even browning.
- Make Ahead Tip: This salad tastes great when made a few hours ahead and kept chilled, allowing the flavors to develop further. Just give it a quick toss before serving.
- Cheese Option: Pecorino Romano adds a salty, tangy dimension, but you can omit it for a dairy-free version or substitute with a vegan cheese alternative.
- Texture Balance: If you prefer a softer salad, let it marinate longer, but for crunchier bites, serve soon after tossing.
