« Black pepper: like or dislike? | Main | Pressure cooker or Instant Pot spinach and kale risotto {vegetarian, gluten-free} »

Raw shaved Brussels sprouts with dried cranberries, feta and pine nuts {vegetarian, gluten-free}

Shaved Brussels sprouts tossed with dried red cranberries, feta and pine nuts: perfect for the winter holiday table.

A couple of years ago, I wouldn't have been caught in the same room with raw Brussels sprouts, let alone encourage you to make a salad with them, but here I am. With practice and determination, I've become a Brussels sprouts believer.

Roasted or sauteéd, sprouts become soft and sweet. Raw, the sprouts keep their crunch. Mustard in the vinaigrette dressing helps to tenderize them a bit, without turning them to rubber. In the past, I've combined Brussels sprouts with bacon (always a winning combination), and with blueberries, but for the colors of the season, I love these raw shaved Brussels sprouts dotted with bright red dried cranberries. Feta adds tang, though you can omit it for a vegan side dish. This salad would be a perfect addition to any holiday table.


Green Brussels sprouts and dried red cranberries: remind you of the winter holidays?

Raw shaved Brussels sprouts with dried cranberries, feta and pine nuts

From the pantry, you'll need: dried cranberries, feta cheese, pine nuts, extra virgin olive oil, balsamic vinegar, Dijon mustard, agave nectar, kosher salt, fresh black pepper.

Serves 6-8 as a side salad.

Ingredients

12 oz Brussels sprouts, stem end trimmed off
1/2 cup dried cranberries
1/4 cup pine nuts
1/2 cup crumbled feta cheese
All-purpose agave-balsamic vinaigrette, or your favorite vinaigrette salad dressing

Directions

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Place them into a large mixing bowl, with the dried cranberries. Toss with enough balsamic vinaigrette to moisten all of the sprouts without drowning them, and set aside.

In a small, dry frying pan, toast the pine nuts until they are just beginning to brown and give off a pleasing aroma (2 minutes or so). Remove from the heat, and set aside.

Transfer the Brussels sprouts to a serving bowl, and drizzle on additional dressing if needed. Top with feta cheese and, finally, with the toasted pine nuts.

Toss everything together right before serving at room temperature.

[Printer-friendly recipe.]


More Brussels sprouts salads, warm and chilled:
Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing, from The Perfect Pantry
Shredded kale and Brussels sprouts salad with lemon dressing, from Just a Taste
Brussels sprout and sunchoke salad, from Love and Lemons

Need some new ideas to turn your same-old salad into exciting salad? Download Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Fantastic salad recipes can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Add this red-and-green winter salad to your holiday table. #vegetarian #glutenfree


Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.

Comments

I'm so glad you've become a brussels sprouts believer! And this salad looks wonderful!

Kalyn, Brussels sprouts and I have made peace! Now, if only I could learn to love cauliflower.

I admit I almost passed this by when I saw Brussels sprouts salad. I love them roasted but raw? Now that I have read this post and your recipe I'm going to give it a try with the Brussels sprouts I have in my fridge right now!

Janice, I would not steer you wrong! I do think (hope) you'll like the sprouts this way, especially if you shave them thinly in a food processor (or buy shaved sprouts at the market or at Trader Joe's).

The comments to this entry are closed.