Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Easy Brussels sprouts salad with crispy leaves, sweet cranberries, and salty Parmesan. After making this many times, I’ve perfected the crispy texture and balanced flavors. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Zucchini Noodle Chicken Alfredo Recipe and Brown Sugar Chai Cake Recipe with Warm Spices.
Why This Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts leaves for a satisfying crunch
- Sweet and tangy cranberries for a flavor boost
- Salty Parmesan for a savory finish
- Easy to make and better than takeout
What You'll Need for Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Brussels sprouts
- Dried cranberries
- Parmesan cheese
- Bacon (optional)
- Olive oil
- Salt
- Pepper
- Apple cider vinegar
- Maple syrup
- Optional: Pecans
- Optional: Sunflower seeds
📝 Ingredient Notes
- Brussels sprouts: Trim and remove any damaged outer leaves before slicing.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Safely and quickly slices Brussels sprouts into thin, even pieces for perfect crispiness. → See on Amazon
- Cast iron skillet — Evenly cooks Brussels sprouts, giving them a crispy exterior and tender interior. → See on Amazon
How to Make Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
- Prepare Brussels sprouts: Trim and thinly slice Brussels sprouts. You should have about 4 cups.
- Cook bacon (optional): In a large skillet, cook bacon until crispy. Remove and set aside, leaving the grease in the pan.
- Cook Brussels sprouts: Add sliced Brussels sprouts to the skillet with bacon grease. Cook until crispy and browned, about 5-7 minutes.
- Make dressing: Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Assemble salad: In a large bowl, combine crispy Brussels sprouts, dried cranberries, Parmesan cheese, and cooked bacon (if using). Pour dressing over the top and toss to combine.
- Serve: Serve immediately, topped with pecans or sunflower seeds if desired.
Cook's Tips for Perfect Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking Brussels sprouts can make them mushy. To prevent this, cook them in a hot skillet until they're crispy and browned, but still have a slight crunch.
- Pro tip: For a vegetarian version, skip the bacon and use olive oil to cook the Brussels sprouts. Add some toasted pecans or sunflower seeds for extra crunch and protein.
- Pro tip: Make this salad ahead of time and store it in the fridge. The flavors will meld together and the Brussels sprouts will soften slightly, but they'll still be crispy.
- Pro tip: To make this salad even heartier, add some cooked chicken, quinoa, or chickpeas.
Storing & Reheating Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the dressing and slice the Brussels sprouts up to a day ahead. Store separately in the fridge.
Freezing Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through.
Recipe Notes
- Chef tip: Using a mandoline slicer ensures even, thin slices for perfect crispiness.
- Best substitution: If you don't have maple syrup, you can use honey or agave nectar instead.
- Make-ahead: This salad can be made up to a day ahead. Store in the fridge and serve chilled or at room temperature.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your Brussels sprouts are still not crispy, try cooking them in a hotter skillet or for a longer period of time.
Want to level up this recipe?
High-quality olive oil — Gives the salad a rich, fruity flavor and helps crisp up the Brussels sprouts. → Check price on Amazon
Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- Brussels sprouts
- Dried cranberries
- Parmesan cheese
- Bacon (optional)
Seasonings
- Olive oil
- Salt
- Pepper
- Apple cider vinegar
- Maple syrup
Optional Toppings
- Pecans
- Sunflower seeds
Instructions
- Prepare Brussels sprouts: Trim and thinly slice Brussels sprouts. You should have about 4 cups.
- Cook bacon (optional): In a large skillet, cook bacon until crispy. Remove and set aside, leaving the grease in the pan.
- Cook Brussels sprouts: Add sliced Brussels sprouts to the skillet with bacon grease. Cook until crispy and browned, about 5-7 minutes.
- Make dressing: Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Assemble salad: In a large bowl, combine crispy Brussels sprouts, dried cranberries, Parmesan cheese, and cooked bacon (if using). Pour dressing over the top and toss to combine.
- Serve: Serve immediately, topped with pecans or sunflower seeds if desired.
Notes
- Chef tip: Using a mandoline slicer ensures even, thin slices for perfect crispiness.
- Best substitution: If you don't have maple syrup, you can use honey or agave nectar instead.
- Make-ahead: This salad can be made up to a day ahead. Store in the fridge and serve chilled or at room temperature.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your Brussels sprouts are still not crispy, try cooking them in a hotter skillet or for a longer period of time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through.
- Make ahead: You can make the dressing and slice the Brussels sprouts up to a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 270
- Protein: 10g
- Fat: 18g
- Carbs: 20g
- Fiber: 5g
- Sugar: 10g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan FAQs
Yes, you can make this salad ahead of time and store it in the fridge for up to 3 days. The flavors will meld together and the Brussels sprouts will soften slightly, but they'll still be crispy.
Overcooking Brussels sprouts can make them mushy. To prevent this, cook them in a hot skillet until they're crispy and browned, but still have a slight crunch.
Yes, you can make this salad without bacon. Skip the bacon and use olive oil to cook the Brussels sprouts. Add some toasted pecans or sunflower seeds for extra crunch and protein.
Using a mandoline slicer ensures even, thin slices for perfect crispiness. If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the Brussels sprouts.
Not recommended for freezing. The Brussels sprouts will lose their crispy texture and the salad will become soggy.
A Warm Final Note
I can’t wait for you to try Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
