This Brussels Sprouts Salad with Lemon Poppy Seed Dressing is my favorite all-seasons salad! It is bright with citrus for those spring and summer days while the hearty brussels sprouts, bacon, dried cranberries, seeds, and nuts leave you warm and full on the brisk fall and winter nights. Not only is it delicious, it is ridiculously easy to make and can be done in less than 30 minutes!
There are so many reasons I love this salad besides those already stated above. Here are a few more to add to the list.
- Versatility – Brussels sprouts salad is extremely versatile. Feel free to add and omit ingredients to fit your palate.
- Flexibility – This dish can be prepared in advance and dressed a few hours prior to serving. I love having as much done as possible ahead of time to ease the stress when prepping a meal, especially if entertaining.
- All-purpose – This side is an excellent all-purpose dish. Whether you’re having a BBQ or an elegant holiday dinner, this salad is absolutely perfect for any occasion. It is delectable, satisfying, and gorgeous!
Brussels Sprouts Salad with Lemon Poppy Seed Dressing Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious dish.
Brussels Sprouts
We use fresh brussels sprouts for this recipe. You may either buy these pre-shredded or shred them yourself. I typically shred them myself. If using that route, there are basically three ways to go about it. You may use a mandoline (don’t forget protective gloves), cut thin slices with a knife, or use a food processor. I love using my food processor with the disk attachment as it takes about one or two minutes and you’re done!
Bacon
Be sure to cook your bacon according to package instructions before adding to the salad.
Sliced Almonds
I love the flavor and added crunch sliced almonds bring to this dish. If you would like to keep the dish nut-free, you may replace the almonds with more sunflower seeds.
Parmesan Cheese
Grated parmesan cheese works perfectly for this salad.
Chives
Chives add a little pop and spice to the dish. If chives are not available to you, scallion and shallots would also work.
Sunflower Seeds and Dried Cranberries
I use salted sunflower seeds (kernels) in this dish and any kind of dried cranberries.
Lemon Poppy Seed Dressing
We use a delicious homemade Lemon Poppy Seed Dressing in this recipe which includes extra-virgin olive oil, lemon juice, honey, Dijon mustard, poppy seeds, and salt. Freshly squeezed lemon juice is always best; however, when I am short on time, I will use bottled lemon juice.
Can I Make Brussels Sprouts Salad In Advance?
Absolutely! If you would like to prepare this a day or two ahead, simply combine all the ingredients for the salad in an airtight container and store in the refrigerator. Do the same for the dressing but wait to mix the dressing into the salad until the day you are ready to serve. An hour or so prior to serving, thoroughly mix dressing into salad and refrigerate.
Tips
- Brussels sprouts – No need to cook brussels sprouts. Use fresh, raw brussels sprouts that have been washed and trimmed. Then, shred into thin slices using a knife, mandoline, or food processor. Alternatively, you may buy them pre-shredded.
- Nut-free – If you would like to keep the dish nut-free, you may replace the almonds with more sunflower seeds.
- Make ahead – This dish can easily be made ahead of time. To do so, prepare the salad and dressing according to our recipe but wait to incorporate the dressing until the day you are ready to serve.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Sharp knife set – to chop veggies
- Cutting board – to chop veggies
- Food Processor – to shred brussels sprouts
If you enjoyed this recipe, try our
Brussels Sprouts Salad with Lemon Poppy Seed Dressing
Brussels Sprouts Salad with Lemon Poppy Seed Dressing is my favorite all-seasons salad! It is bright with citrus for those spring and summer days while the hearty brussels sprouts, bacon, dried cranberries, seeds, and nuts leave you warm and full on the brisk fall and winter nights. Not only is it delicious, it is ridiculously easy to make and can be done in less than 30 minutes!
Ingredients
- SALAD:
- 4 cups (about 1 lb) brussels sprouts, shaved
- 1/3 cup chives, chopped
- 6 slices bacon, cooked and crumbled
- ½ cup dried cranberries
- ½ cup sliced almonds
- 1/3 cup roasted sunflower seeds
- 1/3 cup parmesan cheese, grated
- LEMON POPPY SEED DRESSING:
- ½ cup extra-virgin olive oil
- ½ cup lemon juice
- ¼ cup honey
- 2 tsp Dijon mustard
- 1 Tbsp poppy seeds
- ½ tsp salt
Directions
- Step 1 SALAD: Shave brussels sprouts using either a mandoline, knife, or food processor with the slicing disk attachment. Cook bacon according to instructions on package. In a large bowl, combine all ingredients for the salad. Mix well.
- Step 2 DRESSING: Whisk together all ingredients for the dressing in a separate medium bowl until combined. Alternatively, you may use a blender.
- Step 3 ASSEMBLY: Pour dressing over salad and stir thoroughly until everything is coated. Brussels Sprouts Salad may be served immediately but tastes best if allowed to chill in refrigerator for at least 30 minutes prior to serving.
- Step 4 STORAGE: Store salad in an airtight container in the refrigerator for up to 3 days.
- Step 5 MAKE AHEAD: To make salad in advance, prepare as stated but wait to add dressing an hour before serving.
- Step 6 NUT-FREE: To make salad without nuts, replace almonds with more sunflower seeds.
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