Brussels Sprouts Salad – Creamy Vinaigrette
Here’s a simple and elegant way to prepare raw Brussels sprouts! Note that this salad can be prepared approximately 2 to 3 hours in advance and, in my opinion, gets even better.
My way to prepare raw Brussels sprouts!
This salad can be prepared about 2 to 3 hours in advance and will taste even better, in my opinion. The sprouts become more tender and flavorful when lightly marinated in the dressing!
Why make this recipe?
- For the crispness and freshness of thinly sliced raw Brussels sprouts.
- A perfect balance between acidity (lemon, vinegar), sweetness (honey, apple), saltiness (feta), and crunchiness (panko, walnuts).
- A creamy, healthy dressing made with Greek yogurt (high in protein, low in fat).
- Can be prepared 2-3 hours in advance without wilting, which is rare for a salad.
Visually appealing with the green of the cabbage, the ruby pink of the pomegranate, and the white of the feta, it is also a symphony of textures: tender, juicy, creamy, and crispy. On the palate, each bite is vibrant, balanced, and refined. You’re sure to impress without too much effort. Plus, it’s perfect as a side dish for brunch, a lunch, or even a fancy potluck.
In a large bowl, combine the thinly sliced Brussels sprouts (I like to use the mandoline slicer built into my food processor for this step), diced apple, lemon juice and zest, pomegranate seeds, chopped walnuts or pecans, and crumbled feta cheese.
In a small mason jar, add the olive oil, Greek yogurt, apple cider vinegar, honey, fresh lemon juice, Dijon mustard, kosher salt, and pepper. Shake vigorously and taste to adjust the seasoning if necessary.
Pour the dressing over the salad and toss until all ingredients are well coated.
Melt the butter in a small skillet over medium heat and add the panko. Toast, stirring frequently, until crispy. Set aside.
Serve the salad in a large serving dish and garnish with golden, crispy panko and mint leaves. So good!
Bon appetit and enjoy!
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