Let me tell you about my absolute favorite Thanksgiving side dish – this healthy brussel sprout salad that always steals the show! It’s the perfect fresh counterpoint to all those rich holiday dishes, packed with crisp shredded sprouts, sweet cranberries, and crunchy pecans. What I love most is how ridiculously easy it is to throw together – no cooking required, just 15 minutes from fridge to table. The tangy-sweet dressing brings all the flavors together beautifully, making this nutritious salad taste anything but boring. Trust me, even brussel sprout skeptics come back for seconds!
Ingredients for Healthy Brussel Sprout Salad Thanksgiving
Here’s everything you’ll need to make this vibrant salad sing! I’m pretty strict about a few of these – especially the brussel sprouts – but I’ll give you some wiggle room with the rest. You’ll need:
- 2 cups brussel sprouts – shredded (about 1 pound whole sprouts)
- 1/2 cup dried cranberries – the chewy, sweet pop that makes this salad special
- 1/2 cup chopped pecans – toast ’em if you’ve got an extra 5 minutes!
- 1/4 cup crumbled feta – just enough salty tang
- 2 tbsp olive oil – my go-to for dressings
- 1 tbsp apple cider vinegar – trust me, the flavor’s perfect here
- 1 tsp honey – balances the vinegar beautifully
- Salt and pepper – to taste, but don’t skip it!
Ingredient Notes & Substitutions
No pecans? Walnuts work great too. Not a feta fan? Goat cheese crumbles are divine here. For vegan friends, skip the cheese or use nutritional yeast. Maple syrup swaps in nicely for honey if needed. And if you’re feeling fancy, throw in some pomegranate seeds for extra holiday cheer!
How to Make Healthy Brussel Sprout Salad Thanksgiving
Okay, let me walk you through making this beauty – it’s so simple you’ll laugh! The key is prepping everything just right so all those flavors shine. First, grab your sharpest knife (or a food processor if you’re feeling lazy) because how you handle those brussel sprouts makes all the difference. Then we’ll whisk up that magical dressing that ties everything together perfectly.
Step-by-Step Instructions
- Shred those sprouts! Trim the ends, remove any yucky outer leaves, then slice them super thin – about 1/8 inch. This makes them tender enough to eat raw.
- Toast your pecans (if you’ve got time) – just 5 minutes in a dry pan over medium heat until fragrant. Careful, they burn fast!
- Whisk the dressing in a small bowl – olive oil, vinegar, honey, salt and pepper. Taste it! Want more tang? Add vinegar. Too sharp? More honey.
- Toss everything together in a big bowl – sprouts, cranberries, pecans, feta. Pour dressing over and mix well with clean hands or tongs.
- Let it sit 10 minutes before serving – this softens the sprouts just enough and lets flavors mingle.
Tips for the Perfect Healthy Brussel Sprout Salad Thanksgiving
Want to take this salad from good to “can I get the recipe?” amazing? Here are my tried-and-true tricks! First, chill it for 30 minutes before serving – the flavors develop beautifully. Taste as you go with the dressing – I often add an extra drizzle of honey if my cranberries are extra tart. For heartier appetites, toss in some grilled chicken or roasted chickpeas. And don’t skimp on the salt – it makes all the flavors pop!
Serving Suggestions for Healthy Brussel Sprout Salad Thanksgiving
This salad plays so nicely with all your Thanksgiving favorites! I love it alongside roasted turkey – the freshness cuts right through that rich meat. For vegetarians, pair it with stuffed acorn squash or a hearty lentil loaf. It makes about 4 good-sized side portions, but I always double it because folks go crazy for seconds! Pro tip: serve in a pretty bowl right next to the mashed potatoes – the colors pop and everyone digs in.
Storage and Reheating
Here’s the best part – this salad actually gets better as it sits! Pop any leftovers in an airtight container in the fridge for up to 3 days. The sprouts soften just enough and the flavors marry beautifully. No reheating needed – just pull it out chilled and serve. Though fair warning, it rarely lasts more than a day in my house!
Nutritional Information
Here’s the skinny on this salad’s nutrition – about 180 calories per serving with all that fiber and protein from the sprouts and nuts. Remember, these numbers are estimates and might change slightly based on your exact ingredients. But hey, with this much flavor, who’s counting? For more information on the nutritional benefits of brussels sprouts, you can check out Healthline’s guide.
Frequently Asked Questions
Can I make this brussel sprout salad ahead? Absolutely! In fact, I recommend it. The flavors get even better after a few hours in the fridge. Just hold off on adding the pecans until serving time to keep them crunchy.
What’s the easiest way to shred brussel sprouts? My favorite trick is using the slicing blade on my food processor – done in seconds! No processor? Just slice them super thin with a sharp knife, working from the top down. You can find tips on using a food processor safely here: FoodSafety.gov.
Can I use frozen brussel sprouts? Oh honey, no! Fresh is best here. Frozen sprouts get too mushy when thawed. Look for firm, bright green sprouts at your market.
How do I keep the pecans from getting soggy? Store them separately if you’re making this ahead, and toast them right before serving. That extra crunch makes all the difference!
Why You’ll Love This Healthy Brussel Sprout Salad Thanksgiving
Let me count the ways this salad will become your new Thanksgiving must-have:
- Crazy quick to make – 15 minutes is all you need for this showstopper
- Packed with nutrition – those sprouts give you fiber, vitamins, and antioxidants galore
- Flavor explosion – sweet, salty, tangy, and crunchy all in one bite
- Crowd-pleaser magic – converts even the most stubborn brussel sprout haters
- Perfect make-ahead – actually gets better as it sits (hello, stress-free hosting!)
- Beautiful presentation – those festive colors look stunning on your holiday table
Honestly, I make this year-round because it’s just that good – but Thanksgiving? It’s practically made for the occasion! If you’re looking for other healthy salad options, check out this marinated cucumber salad.
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15-Minute Healthy Brussel Sprout Salad Thanksgiving Delight
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and nutritious brussel sprout salad perfect for Thanksgiving. Packed with flavor and healthy ingredients.
Ingredients
- 2 cups brussel sprouts, shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Wash and shred the brussel sprouts.
- In a large bowl, combine brussel sprouts, cranberries, pecans, and feta cheese.
- In a small bowl, whisk olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour dressing over salad and toss well.
- Serve chilled or at room temperature.
Notes
- Shred brussel sprouts finely for better texture.
- Toast pecans for extra crunch if desired.
- Adjust sweetness with more or less honey to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American