Fresh and Fruity Brussels Sprout Salad

By Loves Food Loves to Eat
October 27, 2009
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Author Notes: I actually came up with this recipe while preparing another recipe I submitted 'Tangy Brussels Sprout Chips.' While sampling the raw sprout leaves that had been tossed in oil and lemon juice, I thought "These would be amazing uncooked, tossed with fruit & nuts! Thus, Fresh & Fruity Brussels Sprout Salad was born!Loves Food Loves to Eat

Serves: 2-4

  • 1 1/2 pounds brussels sprouts
  • 1 Granny Smith Apple- diced
  • 1 carrot- peeled and grated
  • 1 cup toasted pecans
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 cup dried cranberries (craisins)
  • 2 tablespoons shaved parmesan
  • course ground salt and pepper
  1. Cut off Brussels stems, halve sprouts, and separate each layer. (For middles that wont' separate: set asidefor separate use, or dice fineor shred and add to salad)
  2. Toss sprout leaves, thinly diced apple, grated carrot, chopped toasted pecans, cranberries, and parmesan together in a bowl.
  3. Mix together salt, pepper, olive oil, and lemon juice
  4. Add dressing mixture to salad and toss to coat.
  5. Enjoy!

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