This Warm Brussels Sprouts Salad is simple, packed with flavor, and perfect for entertaining—especially during the summer BBQ season!
When my siblings and I were growing up, our mom had a seriously hard time getting us to eat enough veggies. We were particularly wary of her Brussels sprout creations, since none of us kids had a natural affinity for these suspicious green orbs. I never imagined I’d be the type of person to crave Brussels sprouts—but here we are. Years later, and I am drumming up new and exciting ways to add this veggie to my weekly meal rotation.
This warm Brussels sprouts salad has become one of my go-to recipes for a tasty veggie side that’s easy to whip up. The savory flavor of fresh garlic balances the natural sweetness of D’Anjou pears and tangy bursts of dried cranberries. With sautéed Brussels sprouts and an enticing Dijon vinaigrette, this dish has everything you’re looking for in a veggie side.
Are you in search of a dish that adds a little texture and flavor to your weeknight meals? Or are you on the hunt for the perfect side to bring to your next potluck? No matter how you serve this warm Brussels sprouts salad, it’s always a winning choice.
Is This Warm Brussels Sprouts Salad Healthy?
This veggie-packed recipe contains a range of nutrients that can enrich a healthy diet. Brussels sprouts contain plenty of fiber as well as nutrients like vitamin C. The dried cranberries are an excellent source of antioxidants, and the olive oil is rich in healthy fats and vitamin E. D’Anjou pears are another great source of fiber, and they also contain nutrients like copper and vitamin C. To reduce the sugar content of this dish, be sure to opt for dried cranberries with no added sugar. You can also replace the sugar in this recipe with a half cup or one teaspoon of unsweetened applesauce.
Our Secret To Perfect Brussels Sprouts
If you’ve never worked with Brussels sprouts before, the thought of preparing these veggies may feel a bit intimidating. But with a few quick tips to get you started, you’ll be a Brussels sprouts pro in no time! To get the perfect Brussels sprouts for this recipe, start by shredding your sprouts into even pieces. You could use a sharp knife to do this, but I also recommend using a food processor to make this step a bit easier. Once you have shredded your Brussels sprouts, it’s time to sauté! To ensure even cooking, make sure to preheat your skillet over medium-high heat. Avoid overcrowding the pan—you can always sauté in batches if you find your skillet a little small. Finally, make sure to toss your Brussels sprouts frequently while cooking. This helps ensure that your sprouts get browned evenly without burning the edges.
How Do I Store Leftovers?
To store any remaining Brussels sprouts salad, start by placing your leftovers in an airtight container. You can store these leftovers in the fridge for up to 2 days. I recommend reheating the Brussels sprouts portion of the salad before adding the cranberries and fresh pear. This helps to maximize the texture and flavor of these fruity add-ins.
Serving Suggestions
This warm Brussels sprouts salad is a quick and easy side dish that can pair with a wide range of main dishes. Roasted Chicken, Brown Sugar Pork Chops, and Turkey Sausage would all work well with this salad. Looking for a plant-based course to complement your Brussels sprouts? Try serving this salad with a Squash And Zucchini Casserole, a Healthy And Delicious Buddha Bowl, or Instant-Pot Sweet Potatoes.
Ingredients
- 1 small clove garlic minced
- 2 1/2 tablespoons olive oil divided
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- Freshly cracked pepper to taste
- 1/3 cup dried cranberries
- 1 D'Anjou pear
- 10 ounces brussels sprouts shredded
- Salt and pepper to taste
Instructions
- Whisk together minced garlic, 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, salt, sugar, and freshly cracked pepper in a small bowl to create the vinaigrette. Set aside to let flavors meld.
- Soak dried cranberries in hot water for 5 minutes to soften, then drain. Meanwhile, slice the pear into thin strips.
- In a large skillet over medium heat, sauté shredded Brussels sprouts with 1/2 tablespoon olive oil until they begin to soften but remain bright green, about 5 minutes. Season with salt and pepper.
- Combine the Brussels sprouts with pear slices and cranberries. Toss with the vinaigrette, adjust seasoning with freshly cracked pepper, and serve warm.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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