Say hello to your new favorite salad! This Crunchy Brussels Sprouts Salad with Fruit and Nuts is loaded with goodness in every bite and tossed in a easy White Balsamic Poppy Seed Vinaigrette. This salad makes a excellent side dish or even pack in a mason jar or container to take for lunch on the go!
Can you believe it’s almost the end of October! Halloween is next week! It seems like this fall is flying by. I feel like I say that about every season but it’s true. Fall is my absolute favorite time of year. I try to savor each day and each moment because before I know it the trees will be bear and winter will be setting in. Here in Western New York the fall foliage is spectacular! This morning I woke up to the most beautiful sky and color that I quickly captured on my Instagram stories. If you’re on Instagram you’ll need to check it out. Mr. Mother Thyme and I ran outside and stood in our backyard soaking in the color and thanking God for such beauty.
Fall is full of so many of my favorite things like crisp mornings, football, cozy soups and pretty much anything pumpkin. I love decorating for fall, doing fall activities with my family, you name it. And as much as I love fall I’ll be honest with you but I’m kind of excited that Hallmark Christmas movies start October 27th! Who’s with me? Not that I’m trying to rush fall but I love the holiday season just as much!
With the holiday season just around the corner (yes it will be here before we know it!) it’s time to start thinking about your holiday menu. If you’re looking to add some new dishes to your holiday menu this year then I definitely recommend you add this Crunchy Brussels Sprouts Salad with Fruit and Nuts to the list. This tasty make ahead salad makes and excellent side dish to any holiday gathering or potluck. This salad is inspired by a salad a friend of mine from my bible study made for one of our luncheons last year. It was so good I couldn’t stop eating it! Since then I’ve recreated her recipe and has become one of my favorites.
Not only is this an excellent side dish but it’s great for lunch too. What I love about this salad is you can make it ahead of time and even toss it with the dressing. So it’s ready to pop out of the refrigerator when you’re ready to serve. I’ve even made this for people that weren’t huge fans of Brussels sprouts and they raved about it. It’s crunchy and bursting with flavor in every bite!
Whether you’re looking some tasty salad or side dish ideas, this one is definitely a winner that I know you’ll love!
More About This Recipe
This recipe is super easy to toss together. I like to shave my Brussels sprouts but you certainly purchase shaved Brussels sprouts to save a little time. There are several methods to shave Brussels sprouts but I find the easy and most precise way to do it is with a simple knife. I don’t recommend using a grater because you’ll get more of a slaw. I know some people use a mandolin which works but honestly I’m always scared that I’ll slice my finger. Nothing against a mandolin and it works great for things like potatoes but small veggies like Brussels sprouts freak me out a little. The entire time I’m using a mandolin I keep worrying so I don’t even bother.
So I stick with a good sharp knife. It gets the job done and in relatively short amount of time with not a lot of clean up. I just chop of the bottom and then slice the Brussels Sprouts in half lengthwise then I thinly slice it lengthwise to get nicely shaved sprouts. I’ll put it all in a bowl and give it a good toss to break up the pieces a little more.
Once the Brussels sprouts are done the rest of this comes together in a snap. Toss in about 1 1/4 cup of a mixed fruit and nut mix which consists of dried cranberries, cherries, sliced almonds, walnuts, sunflower seeds, pepitas, you name it. I use the Wellsley Farms Organic Salad Toppings from BJ’s but you can find similar varieties at any grocery store. Along with that I toss in a a small diced apple and pear for some extra crunch and flavor.
Next comes the dressing. Oh how I love this dressing and you will too! It’s one of my favorites I use on everything. This White Balsamic Poppy Seed Dressing is super simple. Just add the EVOO, white balsamic, lemon juice, honey and poppy seeds to a mason jar, seal the lid and give it a good shake. Pour some, NOT all of the dressing over the salad and give it a good toss. Season with a little salt and pepper to taste and pop in the refrigerator. You definitely want to let it sit for at least an hour before serving but you can even make this a day ahead of time. You’ll have extra dressing which you can add more before serving if you’d like or just save at room temperature in the pantry to use on other salads throughout the week. This dressing is super versatile for any tossed salad.
- 1 pound Brussels sprouts
- 1¼ cup fruit and nut salad toppings*
- ½ small apple and pear, diced
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 tablespoon raw honey
- ½ lemon, juiced
- 1 teaspoon poppy seeds
- Salt and pepper to taste
- Cut bottoms of Brussels sprouts.
- Cut sprouts lengthwise then thinly slice sprouts lengthwise.
- Place shaved Brussels sprouts in a large bowl and gently toss to loosen and break apart pieces.
- Add in fruit and nut salad toppings, diced apple and pear.
- Season lightly with salt.
- Pour extra virgin olive oil, vinegar, honey, lemon juice, poppy seed and a pinch of salt and pepper in a mason jar and cover.
- Shake well until combined.
- Pour some (not all) of the dressing over salad. Toss to coat. Add more dressing if desired but reserve some dressing before serving.
- Refrigerate for at least 1 hour before serving.
- Can be made one day ahead of time.
I shave my own Brussels sprouts but most grocery stores always sell shaved Brussels sprouts in the produce section. You would want roughly about 12-13 ounces of shaved Brussel sprouts if you purchase them already shaved.