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November 24, 2014

Cherry & Almond Brussels Sprouts Salad

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Cherry & Almond Brussels Sprouts Salad -- Real Mom Nutrition

Now that Brussels sprouts are in vogue, they might be showing up alongside stuffing and mashed potatoes this week for Thanksgiving. (These Roasted Balsamic Brussels would make a killer side dish.) But you could also serve them raw in a Brussels sprouts salad.

I got this recipe from a friend of mine, who brought a bowl full of it to our house one night. Keep in mind that this recipe can be modified depending on what kind of nuts, dried fruit, and cheese you like (or happen to have).

First, shred the Brussels sprouts. If you’re braver than I am, use a mandoline. I use a chef’s knife, holding the sprouts by the woody end. I reserve any outer leaves that fall off for Brussels sprouts chips, one of my younger son’s faves.

How to slice Brussels sprouts -- Real Mom NutritionAdd whatever nut you like best–such as almonds, pecans, walnuts, or pistachios. Dried fruit lends a terrific sweetness. I used regular dried cherries, but you can find unsweetened dried cherries at Trader Joe’s. Chopped apples would also look pretty.

Cherry & Almond Brussels Sprouts Salad -- Real Mom NutritionTop with some freshly shaved Gruyere cheese for a bit of saltiness.

Cherry & Almond Brussels Sprouts Salad -- Real Mom Nutrition

 

Cherry & Almond Brussels Sprouts Salad

  • 1 pound Brussels sprouts (washed and shredded (trim off woody ends))
  • 1/4 cup dried cherries
  • 1/4 cup slivered almonds
  • Gruyere cheese (to taste)
  • 1/2 cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 garlic clove (minced)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  1. Combine shredded Brussels sprouts, cherries, and almonds in a large bowl.
  2. Whisk together olive oil, vinegar, garlic, mustard and honey.
  3. Pour dressing over salad and toss well to coat.
  4. Portion salad onto plates and top with shaved Gruyere cheese.

Disclosure: This post may contain affiliate links. If you purchase a product through this link, your cost will be the same, but I will receive a small commission to help with operating costs of this blog. Thanks for your support!

Hi! I'm Sally, a dietitian-mom.

I believe that EVERY mom can feel successful and confident about feeding her kids, lose the stress, and finally enjoy mealtime again.

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Filed Under: Dinner, Recipes

Reader Interactions

Comments

  1. Regan @ The Healthy Aperture Blog says

    November 25, 2014 at 3:01 pm

    pretty!!

    and pretty yum looking 🙂

    Reply
    • Sally says

      November 25, 2014 at 4:03 pm

      Thank you Regan!

      Reply
  2. Alli says

    November 25, 2014 at 3:02 pm

    My hubby cringes EVERY time I use the mandoline… Looks beautiful! I’ll be careful when I make this. 🙂 Happy Thanksgiving!

    Reply
    • Sally says

      November 25, 2014 at 4:03 pm

      Alli–My mandoline is an ER bill waiting to happen! So I stick with a knife. 🙂

      Reply

Trackbacks

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    January 20, 2015 at 4:46 pm

    […] 4. Veggies: Some of the produce is already packaged up, but that suits us just fine. This is where I get broccoli, bell peppers, and Brussels sprouts to roast or shred into salads. […]

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    […] You can eat them raw in a salad by chopping or shredding the sprouts like this recipe from my colleague Sally Kuzemchak with Real Mom Nutrition. […]

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