Crunchy Brussels Sprout Salad - Slender Kitchen
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Crunchy Brussels Sprout Salad

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121
Calories 
17g
Carbs 
6g
Fat 
4g
Protein 
5
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

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.

Prep Time

Crunchy Brussels Sprout Salad

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

7
  • 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

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

Directions

  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.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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