This delicious brussels sprouts salad is so good! Made with feta cheese, bacon and walnuts–it’s a great salad with dinner or on it’s own!
Growing up I had heard so many terrible things about brussels sprouts, it was a TOTALLY hated vegetable in the 80s and 90s.
I remember my favorite show character specifically turning their noses up at brussels sprouts as if it was the WORST vegetable on the planet. It’s funny how those sorts of things seep into your psyche because I believed the same!
A few years ago I was at an event that didn’t have a lot of food to choose from. I am a terribly picky eater and I was with my friend. She said “oh those Brussels Sprouts look really good”, and truthfully, they did. I took a chance and had some, and my life was changed.
Turns out Brussels Sprouts lightly roasted with some olive oil is my whole jam. It’s so good! I can’t believe I had to wait until my 30s to really enjoy it!
What pairs well in a Brussels Sprouts Salad?
This one is a no heat option and includes some amazing companions including pecans, feta cheese, cranberries and bacon. Top that with a delish and light vinaigrette and you have got a yummy alternative to the plain ole salad. Generally a crunchy nut, feta and cranberries are your best bet.
Can I Cut Brussels Sprouts ahead of time?
Absolutely! Even though the recipe calls for it to be as fresh as possible before making the salad, you can cut it up to 2 days in advance and store them in an airtight container.
In this recipe the hard centers of the brussels sprouts are discarded. Otherwise the salad would be impossible to chew!
I really like this salad because you can impress your family with a new way to eat your veggies that doesn’t involve the same ole lettuce and tomato.
What ingredients are in this Brussels Sprouts Salad?
3 cups brussels sprout leaves (approximately 1 cup brussels sprouts, tough centers discarded or saved for another recipe)
1/4 cup dried cranberries
1/3 cup pecans
3 Tablespoons feta cheese
1/4 cup chopped bacon
For the dressing:
1 Tablespoon honey
2 Tablespoons pomegranate or cranberry juice
2 Tablespoons olive oil
1 teaspoon poppyseeds
A super easy Brussels Sprouts salad that features penas, bacon and amazing feta cheese.
- 3 cups brussels sprout leaves (approximately 1 cup brussels sprouts, tough centers discarded or saved for another recipe)
- 1/4 cup dried cranberries
- 1/3 cup pecans
- 3 Tablespoons feta cheese
- 1/4 cup chopped bacon
- For the dressing:
- 1 Tablespoon honey
- 2 Tablespoons pomegranate or cranberry juice
- 2 Tablespoons olive oil
- 1 teaspoon poppyseeds
- Remove the brussels sprout leaves from the brussels sprouts and rinse well.
- Combine the brussels sprouts, cranberries, pecans, feta cheese and bacon. Set aside.
- In a small bowl, combine the honey, juice, olive oil and poppyseeds. Adjust to taste.
- Pour the dressing over the salad and serve immediately.