Imagine a salad so irresistible that even brussels sprouts skeptics will be begging for seconds! This winter brussels sprouts salad is not just a side dish – it's a culinary adventure that combines crispy, golden-brown vegetables with the rich crunch of toasted walnuts and the sweet tang of dried cranberries. Perfect for those cold winter nights when you're craving something both nutritious and absolutely delicious, this recipe will elevate your meal from ordinary to extraordinary in just 25 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Brussels sprouts
- Olive oil
- Salt
- Pepper
- Parmesan cheese
- Walnuts
- Dried cranberries
Instructions
- Prepare the brussels sprouts by washing them thoroughly and trimming off the tough bottom stems. Slice the brussels sprouts thinly using a sharp knife or a mandoline slicer to create delicate, ribbon-like pieces.
- Preheat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and ensure the pan is evenly coated.
- Carefully add the sliced brussels sprouts to the hot skillet. Season with salt and freshly ground black pepper to enhance the flavor.
- Sauté the brussels sprouts for 8-10 minutes, stirring occasionally, until they develop a light golden brown color and become slightly crispy on the edges.
- While the brussels sprouts are cooking, roughly chop the walnuts and lightly toast them in a separate dry pan for 2-3 minutes to release their nutty aroma.
- Remove the brussels sprouts from heat and transfer to a large serving bowl. Allow them to cool slightly for 3-4 minutes.
- Sprinkle freshly grated Parmesan cheese over the warm brussels sprouts, letting it slightly melt into the vegetables.
- Add the toasted walnuts and dried cranberries to the salad, gently tossing to distribute ingredients evenly.
- Drizzle an additional tablespoon of olive oil over the salad and give a final toss to ensure all ingredients are well combined.
- Serve immediately while still slightly warm, garnishing with extra Parmesan cheese if desired.
Tips
- Slice Brussels Sprouts Thin: Use a sharp knife or mandoline to create delicate ribbons that cook quickly and evenly.
- High Heat is Key: Cook on medium-high heat to achieve those beautiful golden-brown edges and crispy texture.
- Don't Overcrowd the Pan: Give the brussels sprouts space to caramelize instead of steaming.
- Toast Nuts Separately: Lightly toasting walnuts releases their natural oils and enhances their nutty flavor.
- Serve Slightly Warm: This salad is best enjoyed immediately after preparation when the cheese is just melting and the vegetables are still warm.
- Customize Your Salad: Feel free to swap walnuts for pecans or add crispy bacon bits for extra indulgence.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and provides a more intense flavor than pre-grated cheese.
Nutrition Facts
Calories: 353kcal
Carbohydrates: g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 12mg
