Name: Brussels Sprout and Radicchio Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups brussels sprouts (trimmed and thinly sliced); 1 small head radicchio (thinly sliced); 1/4 cup dried cranberries; 1/4 roasted pumpkin seeds or pecans halves; 1/4 cup feta or freshly grated parm (optional); For the dressing:; 4 tablespoons extra virgin olive oil; juice from 1/2 lemon; 2 tablespoons apple cider vinegar; 1 teaspoon dijon mustard; 3 tablespoons maple syrup; salt and pepper to taste

The best recipe Brussels Sprout and Radicchio Salad

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brussels sprout and radicchio salad vegan gluten free recipe

Between the Three Sisters Salad and the Fall Harvest Salad, this one gets my vote for Thanksgiving! I’m a sucker for anything with brussels sprouts! For this recipe they are lightly sautéed and added warm to a bed of radicchio. The bitterness of the radicchio is offset by the sweetness of pure maple syrup and dried cranberries. For a vegan version omit the cheese.

Brussels Sprout and Radicchio Salad

The best recipe Brussels Sprout and Radicchio Salad

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Prep Time: 5

Total Time: 5

Course: Main Meal, Salad, Side Dish

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 592kcal

Cost: $3

Ingredients

2 tablespoons extra virgin olive oil
2 cups brussels sprouts trimmed and thinly sliced
1 small head radicchio thinly sliced
1/4 cup dried cranberries
1/4 roasted pumpkin seeds or pecans halves
1/4 cup feta or freshly grated parm optional
For the dressing:
4 tablespoons extra virgin olive oil
juice from 1/2 lemon
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
3 tablespoons maple syrup
salt and pepper to taste

Instructions

Whisk salad dressing ingredients together until well combined.
Place sliced radicchio on a large serving plate and set aside.
In a large skillet, heat olive oil and add brussels sprouts. Saute until wilted and lightly golden.
Transfer cooked brussels sprouts to the bed of radicchio, drizzle with salad dressing and top with pumpkin seeds, dried cranberries and feta.
Enjoy 🙂

Nutrition

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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