Can you eat Brussels sprouts raw in salad?

Yes, Brussels sprouts can be eaten raw in salads. When finely sliced or shaved, they have a similar texture to cabbage and a milder flavor. To soften their crunch and mellow their natural bitterness, it's best to marinate them in dressing for at least 15 minutes before serving. This also helps enhance their digestibility and brings out their fresh, earthy flavor.

Is Brussels sprout salad good for you?

Absolutely. Brussels sprout salad is loaded with fiber, vitamins C and K, and powerful antioxidants. Combined with heart-healthy fats from olive oil, immune-supporting ingredients like apples and seeds, and protein-rich add-ins like goat cheese, it becomes a nutrient-dense, satisfying meal. It supports digestion, heart health, and immunity while keeping your meals vibrant and flavorful.

How do you make a Brussels sprout salad?

To make a Brussels sprout salad, roast halved sprouts and cubed butternut squash with olive oil, salt, and pepper. While they roast, prep a base of mixed greens and chop up a fresh Honeycrisp apple, some pecans, pumpkin seeds, and pomegranate arils or cranberries. Whisk together a balsamic vinaigrette, then toss everything together once the vegetables have cooled slightly. Top with crumbled goat cheese and drizzle the dressing just before serving.

What do Brussels sprouts pair well with?

Brussels sprouts pair beautifully with sweet, tangy, and creamy ingredients. Apples, cranberries, and pomegranate balance their earthy bite. Nuts like pecans and pumpkin seeds add texture, while soft cheeses like goat cheese enhance richness. They also go well with bold dressings such as balsamic or mustard-based vinaigrettes. These combinations make Brussels sprout salad ideal for pairing with roasted meats, holiday spreads, or as a hearty vegetarian main.

Brussels Sprout Salad – A Delicious Holiday Season Powerhouse

Description

Brussels sprout salad blends roasted squash, apples, and tangy vinaigrette for a nutrient-packed seasonal dish everyone will crave.

Ingredients

- 3 cups cubed butternut squash
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper

For the salad:

- - 4 to 6 cups mixed salad greens
  - 1 large Honeycrisp apple, chopped
  - 1/3 cup chopped pecans
  - 1/3 cup pomegranate arils or dried cranberries
  - 4 ounces crumbled goat cheese
  - 1/4 cup pumpkin seeds

For the balsamic vinaigrette:

- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

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Instructions

Preheat oven to 350°F.
In a large bowl, toss the butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
Spread the vegetables on a nonstick or parchment-lined baking sheet.
Roast for 20 to 25 minutes, until the squash is tender and Brussels sprouts are slightly crispy.
While vegetables roast, prepare the vinaigrette by whisking together balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper.
Allow the roasted vegetables to cool slightly after removing from the oven.
In a large salad bowl, combine mixed greens, roasted vegetables, chopped apple, pecans, pomegranate arils or cranberries, pumpkin seeds, and goat cheese.
Drizzle with balsamic vinaigrette just before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Seasonal and Holiday Salads
Method: Roasting
Cuisine: American