I know it has been kind of a bandwagon, trendy vegetable in the last few years, but I am one of the people who loves brussels sprouts. Todd and I almost always order them if they are on the menu as an appetizer or small plate at a restaurant. We really love roasting them at home, and eating the crispy, almost-burnt outer leaves. I rarely make brussels sprouts salads, but I decided to on Sunday, and I’m so glad I did! This salad is tart and sweet and crunchy and filling. It can stand alone as a meal, but would also pair really well with grilled pork tenderloin or maple-glazed salmon. I actually used some of the leftover dressing as a marinade for salmon that night!
Brussels Sprouts Salad with Apples, Raisins and Carrots
I’m pretty sure Todd never thought he’d play the role of hand-model-pouring-salad-dressing when he married me. He was patient with me as I said things like “don’t pour too much! but more than that! wait!” haha.
It is hard to go wrong with all of these ingredients tossed together in one bowl. Allowing the flavors to marinate together for an hour before serving really makes a difference. And you won’t need all of this dressing. You can half the recipe, or use some of the rest for future salads or a marinade for salmon, chicken or pork.
Bookmark this one for an Easter side dish! Substituting the apples for strawberries would be amazing in the spring.
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side dish servings
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- 1 lb brussels sprouts shredded/chopped fine
- 3/4 cup carrots shredded/grated
- 1/4 cup red onion minced
- 1 apple diced
- 1 lemon juice
- 1/3 cup raisins
- 1/4 cup roasted sunflower seeds
- 6 strips bacon
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 Tbsp whole grain mustard
- 1 Tbsp maple syrup
- salt and pepper
Ingredients
Salad Components
Maple Balsamic Dressing
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- Fry the bacon, and set aside to cool on a plate with paper towels.
- Cut off the bottoms of the brussels sprouts, then slice them in half. Lay them, flat side down, on the cutting board. Use a sharp knife to slice them into thin pieces. Or you could buy pre-shredded brussels sprouts, but they just do not stay fresh as long.
- Chop the rest of the fruit and vegetables.
- Place the brussels sprouts and all of the other salad ingredients in a large bowl. Toss together.
- Make the salad dressing, and drizzle on about 1/3 of it onto the salad. Toss it all together. If more dressing is needed, add it slowly.
- Refrigerate the salad for 1 hour to let the flavors come together.
Absolutely making this this weekend! Brussel sprouts are our FAVORITE but I’ve never had them this way!