1. Home
  2. Brussels Sprouts
  3. Crunchy Brussels Sprout Salad

Crunchy Brussels Sprout Salad

By on
Jump to Recipe keyboard_arrow_down
121 CALORIES 17g CARBS 6g FAT 4g PROTEIN
5
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(3 PointsPlus®)
Crunchy Brussels Sprout Salad
Crunchy Brussels Sprout Salad Recipe
Was I the only one who didn’t know it was Brussels sprouts, not brussel sprouts? It makes it a bit of a tongue twister when it’s plural, for me anyway. The name, as it turns out, comes from the fact that the modern Brussels sprout was largely cultivated in Belgium, hence the name. This also implies it needs to be capitalized every time you use it, but for some reason the apostrophe has been dropped. Lots of vegetable grammar education happening here this morning. Ha. No matter how it’s spelled or pronounced, this salad is a perfect way to enjoy these delicious little sprouts. Crunchy raw sprouts, cranberries, almonds, and a creamy pumpkin tahini dreessing. This would make a great holiday starter and also makes a great lunch with some shredded chicken on top.

Most Recent

videocam Slender Kitchen Videos

The Recipe

Crunchy Brussels Sprout Salad

PREP TIME: 15 Min
COOK TIME: 5 Min
TOTAL TIME: 20 Min
Salad
Side Dish
Leave a comment
Diets:
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS
  • 1 lb. Brussels sprouts
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/4 cup diced red onion
  • 4 tbsp canned pumpkin puree
  • 2 tbsp tahini
  • 2 U garlic cloves
  • 1 U lemon, juiced
  • 2 tbsp nonfat plain Greek yogurt
  • 1 tbsp water (or more if needed)
  • 1 tbsp olive oil
  • Salt and pepper

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points
$4 – Buy Now arrow_right info more info

Instructions

(Hide Photos)
1

To make the dressing, in a small bowl stir together the pumpkin, tahini, olive oil, and lemon juice. Then slowly begin adding water, a little at a time. Do this until the mixture is light and creamy and at the thickness you want. Stir in the yogurt and garlic. Taste and season with salt and pepper.

2

Using a mandolin, food processor, or knife, slice the Brussels sprout leaves thinly. You could then blanch them for a couple of minutes or just keep them raw depending on your preference.

3

Add the cranberries, walnuts, red onion, and dressing. Toss together.

4

Let sit for 15 minutes before serving.

Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 121
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrate 17g
6%
Dietary Fiber 4g
16%
Sugars 8g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
0 Comments
On Crunchy Brussels Sprout Salad
user image
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.