You know those recipes that say they take only 5 minutes to whip up?
Well this is one of them.
Some of those recipes, though, say they take 5 minutes, but there has to be something prepped in advance, or something has to soak or cook first, or whatever. And that’s all fine and dandy – I have lots of those on this blog because let’s face it, sometimes a little extra love is necessary to make something delicious.
But this Simple Brussels Sprouts Salad is for real 5 minutes. It requires a few cups of shredded Brussels spouts, which can be found in a bag (yes, already shredded), fresh, raw, and in the produce section. It’s a real thing, and I have no shame in buying these bags because they have nothing added to them, they stay fresh for weeks, and I use them in so many recipes. In fact, I use them many mornings in my Brussels/potato hash with fried eggs (YES). Again, no shame in my game. But if you do have whole Brussels sprouts and wanna make this salad, I’d add 5 minutes to the recipe time to thinly slice them with a knife or toss them through the vegetable shoot in a food processor. Voila! Shredded Brussies.
But still, then it’s only a 10 minute recipe. Not bad.
The other ingredients in this salad, which can easily be swapped out for whatever you have in your pantry or fridge, include unsweetened dried cranberries (dried cherries, blueberries), sliced almonds (chopped walnuts, pecans) and crumbled feta (goat cheese, Parmesan). Plus, a super simple vinaigrette with white wine vinegar (champagne, apple cider), Dijon, honey, olive oil, salt and pepper. That’s it!
And guess what? It’s incredibly delicious – crunchy, tangy, sweet, and supa dupa fresh. I love love love it, and I think it’s perfect for every day, and also elegant and pretty enough for a holiday dish-to-pass.
Also, please don’t be afraid of eating raw Brussels sprouts. They’re incredible!
Happy holiday season, y’all. And prepare yourself for some very festive recipes in the coming weeks.
- 2-2 ½ cups shaved Brussels sprouts
- ½ cup unsweetened dried cranberries
- ½ cup sliced almonds
- ¼ cup crumbled feta
- 1 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- ½ Tbsp. honey
- 3 Tbsp. olive oil
- Coarse salt and ground black pepper
- Place Brussels sprouts, dried cranberries, sliced almonds and feta in a medium bowl.
- In a small mixing bowl, whisk together vinegar, Dijon, honey, olive oil and salt and pepper to taste. Pour dressing ingredients into the bowl and toss to combine.
- *Serve immediately or store in an airtight container in the refrigerator for up to 2 days.