Brussels Sprout and Radicchio Salad, Vegan and Gluten-Free

The best recipe Brussels Sprout and Radicchio Salad
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 vegan gluten free recipe
Print

Brussels Sprout and Radicchio Salad

The best recipe Brussels Sprout and Radicchio Salad
Course Main Meal, Salad, Side Dish
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
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
How many Ounces Are in a Cup?
How many Grams are in a Cup?

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

Calories: 592kcal | Carbohydrates: 42g | Protein: 6g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Cholesterol: 17mg | Sodium: 268mg | Potassium: 446mg | Fiber: 4g | Sugar: 31g | Vitamin A: 745IU | Vitamin C: 75mg | Calcium: 167mg | Iron: 2mg
Cristina C. RD LDN

Leave a Comment

Recipe Rating