Parmesan Brussels Sprout Salad with Walnut Dressing ⋆ DelMarValicious Dishes

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This Parmesan Brussels Sprout Salad with Walnut Dressing is a crunchy and sweet salad recipe packed with fall flavors!

A bowl of chopped Brussels Sprout Salad with green vegetables, dried cranberries, nuts, and seeds is placed on a wooden board. Nearby are a small glass container with brown dressing and a small bowl of shaved cheese. A white cloth and an aloe plant are visible on the side.

Brussels sprouts are in their peak season from October through December making them a great green side dish for holiday festivities. I made this salad as a Thanksgiving side dish because it is simple to prepare ahead of time.

Need another recipe for the holidays? Try this Roasted Beet Quinoa Salad. Similar to this Parmesan Brussels Sprout Salad, this beet salad can be made ahead of time and served to a crowd. Or, try these Easy and Fresh Green Beans. This healthy side dish is packed with color and flavor!

Why You’ll Love This Recipe

Simple! This recipe requires some chopping and mixing for a perfect salad!
This recipe can be prepared ahead of time and refrigerated. Because Brussels sprouts have hardy leaves, the recipe can be made ahead of time and not become wilted.
Healthy! Everyone appreciates a green side dish, especially at a holiday dinner.

Ingredients

Brussels sprouts are the green base for this salad. You can buy them whole and thinly slice them or use the food processor to chop them.
Shaved Parmesan Cheese and pine nuts add a salty and savory flavor to the earthy Brussels sprouts.
Bacon add a hint of salt and texture to the salad. I like to use Black Pepper Bacon for some spice.
For a sweet hint, dried cranberries are mixed into the salad.
The dressing is made with walnuts, maple syrup, Dijon mustard, vinegar, garlic, and tahini for a savory and sweet dressing.

For exact measurements and ingredients, see the full recipe card below.

Substitutions

Substitute Brussels sprouts for a hearty lettuce such as kale or Swiss Chard.
Use your favorite cheese instead of parmesan cheese. Goat cheese or blue cheese would be tasty in this salad.
Use chopped apples or pomegranate seeds in place of the dried cranberries. These options will add sweetness and a pop of color.
Pumpkin seeds or pistachios can be used instead of the pine nuts for added crunch!
Omit the bacon or replace it with roasted chickpeas for extra protein and fiber.
Use a store-bought dressing if you don’t want to make your own. Brianna’s Fine Salad Dressings are my favorite dressings.

Variations

As written, this recipe is naturally gluten-free.
To make this recipe vegetarian, omit the bacon.
To make this recipe a complete meal, add grilled chicken breast, salmon, or shrimp.

Step-by-Step Instructions

Overhead view of freshly chopped green vegetables in a food processor on a white countertop. The small, uniformly cut pieces almost fill the bowl to the top, perfect for a Brussels Sprout Salad. The processor has a dark base with visible controls.

Step 1: Remove the Brussels sprout ends and, using a sharp knife, slice in half. Place sprouts into a medium-sized food processor and pulse until thinly sliced.

A top-down view of a blender filled with a creamy beige walnut dressing. The blender is on a wooden surface, partially covered by a textured white cloth on the right side, reminiscent of preparing ingredients for a delightful Brussels Sprout Salad.

Step 2: Make the dressing. Add the walnuts, maple syrup, red wine vinegar, tahini, salt, pepper, garlic, and Dijon mustard to a food processor and pulse until smooth.

A clear glass bowl on a wooden cutting board holds a Brussels Sprout Salad mixture with shredded Brussels sprouts, dried cranberries, shaved Parmesan cheese, toasted pine nuts, and crumbled bacon. A white textured cloth is partially visible in the background.

Step 3: Add the shredded Brussels sprouts, shaved Parmesan cheese, pine nuts, chopped bacon, and dried cranberries to a large bowl.

A close-up of a bowl filled with a colorful Brussels Sprout Salad. The salad is a mix of finely chopped Brussels sprouts, dried cranberries, chopped nuts, and possibly other ingredients, all presented in a white bowl. Forks and a napkin are visible in the background.

Step 4: Drizzle the Walnut Dressing over the salad. Toss to combine.

Top tip

To save time, buy pre-shredded Brussels sprouts.
Double the walnut dressing recipe! This can be used as a tasty marinade for chicken or pork.
If making ahead of time, toss the salad with half of the dressing. Use the other half of the dressing when ready to serve the salad.

Storage

Store any leftover salad refrigerated in an airtight container. Eat within 1-2 days of refrigerating.

FAQ

Can you eat raw Brussels sprouts?

Yes, you can eat raw Brussels sprouts. This salad recipe uses raw Brussels sprouts as the base. Raw Brussels sprouts make a great salad base because the sprouts are naturally thick and crunchy. The leaves hold up well with dressing and do not become soggy.

How can I remove the bitter flavor from Brussels sprouts?

The bitter taste of Brussels sprouts can be eliminated by roasting the Brussels sprouts. If you are serving them raw such as in this salad, pair the sprouts with a sweet flavor such as apples or dried cranberries to balance the bitterness. You can also use a tangy dressing made with vinegar and mustard to make the sprouts taste less butter.

Looking for more salad recipes? Try one of these!

Pairing

Pair this Brussels sprout salad with one of these main dishes:

A bowl of chopped Brussels Sprout Salad features green vegetables, cranberries, seeds, and grated cheese, placed on a round wooden board. Two utensils rest in the bowl. Nearby, there’s a small container of dressing, a bowl of sliced almonds, and part of a green plant is visible.

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