If you’re looking for a vibrant, fresh, and delightfully tangy side dish that will brighten any meal, the Brussels Sprout Salad with Citrus Vinaigrette Recipe is a must-try. This salad balances the earthiness of thinly sliced Brussels sprouts with a zesty, bright citrus vinaigrette that perfectly wakes up your taste buds. With the added crunch of toasted pecans, the sweet pop of dried cranberries, and the savory punch of bacon and Parmesan, it’s a harmonious blend of flavors and textures you’ll find addictively delicious. Whether you’re cooking for family or impressing guests, this salad is a fantastic way to celebrate Brussels sprouts in a completely fresh way.
Ingredients You’ll Need
The magic of this Brussels Sprout Salad with Citrus Vinaigrette Recipe lies in its simple yet thoughtfully chosen ingredients. Each one enhances the dish by adding unique flavors, exciting textures, or delightful color contrasts that come together beautifully on your plate.
- 3 Tbsp Orange Marmalade: Adds a sweet and citrusy base for the vinaigrette, lending a fresh brightness.
- 4 Tbsp Apple Cider Vinegar: Brings tangy acidity to balance the sweetness and enhance overall flavor.
- 4 Tbsp Extra Virgin Olive Oil: Gives the dressing a smooth, rich mouthfeel and binds the ingredients.
- 1 Tbsp Fresh Lime Juice: Injects a sharp and zesty note to elevate the vinaigrette’s brightness.
- 1 Pinch Crushed Red Pepper Flakes: Adds a subtle kick of warmth without overpowering the salad.
- 1/2 tsp Kosher Salt: Essential for seasoning and bringing out each ingredient’s natural flavors.
- 1/4 tsp Ground Black Pepper: Provides gentle heat and depth in the background.
- 2 Dozen Fresh Brussels Sprouts: The star of the salad, thinly sliced to keep the texture crisp and fresh.
- 1/2 cup Toasted Pecans (Chopped): Offers a satisfying crunch and buttery undertones to contrast the sprouts.
- 1/2 cup Dried Cranberries: Introduces bursts of sweetness and a chewy texture that complements the other elements.
- 3 Slices Bacon (Cooked, Drained, and Crumbled): Imparts smoky, savory richness that elevates the salad’s flavor profile.
- 1/2 cup Parmesan Cheese: Adds a salty, nutty finish that ties everything together beautifully.
How to Make Brussels Sprout Salad with Citrus Vinaigrette Recipe
Step 1: Prepare the Brussels Sprouts
Start by rinsing your fresh Brussels sprouts thoroughly to remove any grit. Trim the ends and remove any yellow or damaged outer leaves. Then, thinly slice each sprout using a sharp knife or mandoline. This thin slicing is crucial because it keeps the texture crisp, making the sprouts easier to eat raw and perfect for soaking up the zingy dressing.
Step 2: Whisk Together the Citrus Vinaigrette
In a medium bowl, combine the orange marmalade, apple cider vinegar, extra virgin olive oil, fresh lime juice, a pinch of crushed red pepper flakes, kosher salt, and ground black pepper. Whisk the ingredients together vigorously until they form a smooth, slightly thickened dressing. The citrus notes in this vinaigrette will brighten the Brussels sprouts like nothing else.
Step 3: Toss the Salad
Place the sliced Brussels sprouts in a large salad bowl. Pour the citrus vinaigrette over the sprouts and toss gently but thoroughly to ensure each piece is coated. Let the salad sit for about 10 minutes to allow the Brussels sprouts to soften slightly and absorb the flavors of the vinaigrette.
Step 4: Add the Crunchy and Savory Accents
Add the toasted pecans, dried cranberries, crumbled bacon, and freshly grated Parmesan cheese to the salad. Toss everything once more to evenly distribute the ingredients. These add-ins elevate the salad by introducing a variety of textures and complementary flavors that make every bite exciting and satisfying.
How to Serve Brussels Sprout Salad with Citrus Vinaigrette Recipe
Garnishes
To really make your salad pop, consider sprinkling some extra Parmesan on top or a few additional pecan pieces for crunch. A light zesting of fresh lime or orange peel will add a fragrant, decorative touch and enhance the citrus notes, making the salad look and taste irresistible.
Side Dishes
This Brussels Sprout Salad with Citrus Vinaigrette Recipe pairs wonderfully with a variety of mains. It’s fantastic alongside grilled chicken, roasted salmon, or even as a companion to your favorite holiday roast. The crisp freshness of the salad cuts through richer dishes, providing balance on the plate.
Creative Ways to Present
For a fun presentation, serve the salad in individual glass jars or small wooden bowls. Layering the Brussels sprouts, toasted pecans, cranberries, and cheese can create a visually appealing effect. Another idea is to serve it atop a bed of mixed greens for extra color or as a vibrant filling for pita pockets or wraps.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s rare!), store the salad in an airtight container in the refrigerator. It’s best enjoyed within 2 days to keep the sprouts crisp and the flavors lively. Stir before serving, as the vinaigrette may settle at the bottom.
Freezing
This Brussels Sprout Salad with Citrus Vinaigrette Recipe is best enjoyed fresh. Because it contains fresh sprouts and crunchy pecans, freezing is not recommended as it will alter the texture and quality of the salad components.
Reheating
Since this salad is served cold and fresh, reheating is not necessary. Simply give it a gentle toss and enjoy chilled for the best flavor and texture experience.
FAQs
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts tend to be softer and moister after thawing, which can compromise the crisp texture this salad relies on. If you must use frozen, thaw and pat them dry well, but fresh is definitely the way to go here.
Is it possible to make this salad vegan?
Absolutely! Swap out the bacon with smoked tempeh or crispy chickpeas, and use a vegan Parmesan alternative or nutritional yeast for that cheesy flavor without animal products.
Can I prepare the vinaigrette ahead of time?
Yes, the citrus vinaigrette can be made a day in advance and stored in the refrigerator. Just give it a good whisk before tossing with the Brussels sprouts, as ingredients may separate upon resting.
What’s the best way to toast pecans?
Toasting pecans is simple: heat a dry skillet over medium heat, add the pecans, and stir frequently for about 3-5 minutes until fragrant and slightly browned. Be careful not to burn them, as it happens quickly!
Can I substitute a different vinegar for apple cider vinegar?
Yes, white wine vinegar or rice vinegar can work as substitutes, but apple cider vinegar adds a gentle fruitiness that complements the citrus in the vinaigrette beautifully.
Final Thoughts
This Brussels Sprout Salad with Citrus Vinaigrette Recipe is one of my absolute favorites because it turns a humble vegetable into a star dish. It’s bright, fresh, full of texture, and ridiculously easy to prepare. Whether you’re new to Brussels sprouts or a longtime fan, this salad offers a fantastic, crowd-pleasing way to enjoy them. Don’t hesitate — toss one up soon and watch it become your go-to side all year round!
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Brussels Sprout Salad with Citrus Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A refreshing and vibrant Brussels Sprout Salad with a zesty citrus vinaigrette, toasted pecans, dried cranberries, crispy bacon, and Parmesan cheese. This salad offers a perfect balance of sweet, tart, and savory flavors making it an ideal side dish or light meal.
Ingredients
For the Citrus Vinaigrette
- 3 Tbsp Orange Marmalade
- 4 Tbsp Apple Cider Vinegar
- 4 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Fresh Lime Juice
- 1 pinch Crushed Red Pepper Flakes
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
For the Salad
- 2 dozen Fresh Brussels Sprouts (rinsed and drained)
- 1/2 cup Toasted Pecans (chopped)
- 1/2 cup Dried Cranberries (such as Craisins)
- 3 slices Bacon (cooked, drained, and crumbled)
- 1/2 cup Parmesan Cheese
Instructions
- Prepare the Brussels Sprouts: Rinse the Brussels sprouts thoroughly and drain them well. Trim the stem ends and thinly slice or shred the Brussels sprouts for an easy-to-eat texture.
- Make the Citrus Vinaigrette: In a mixing bowl, whisk together orange marmalade, apple cider vinegar, extra virgin olive oil, fresh lime juice, crushed red pepper flakes, kosher salt, and ground black pepper until fully emulsified and smooth.
- Toss the Salad: In a large bowl, combine the sliced Brussels sprouts, toasted pecans, dried cranberries, and crumbled bacon. Pour the citrus vinaigrette over the salad and toss well to coat all ingredients evenly.
- Add Parmesan and Serve: Sprinkle the Parmesan cheese over the salad just before serving and toss lightly to incorporate. Serve immediately for the freshest flavor and texture.
Notes
- To toast pecans, heat a dry skillet over medium heat and stir pecans for 3-5 minutes until fragrant.
- Use freshly grated Parmesan cheese for the best flavor.
- This salad is best served fresh but can be refrigerated for up to one day.
- For a vegetarian version, omit the bacon and add toasted sunflower seeds or chickpeas for protein.
