Name: Crunchy Brussels Sprout Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 7 servings
Ingredients: 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 garlic cloves; 1 lemon, juiced; 2 tbsp nonfat plain Greek yogurt; 1 tbsp water (or more if needed); 1 tbsp olive oil; Salt and pepper

By Kristen Mccaffrey on Dec 20, 2012

Jump to Recipe

121 CALORIES 17g CARBS 6g FAT 4g PROTEIN

Freestyle™ SmartPoints™ New!

(5 Old SmartPoints™)

(3 PointsPlus^®)

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.

Slender Kitchen Videos

The Recipe

Crunchy Brussels Sprout Salad

PREP TIME: 15 Min

COOK TIME: 5 Min

TOTAL TIME: 20 Min

Salad

Side Dish

Diets:

Cook Mode
Print Recipe
Download PDF

Ingredients

SERVINGS:

UNITS: 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 more info

Like this Recipe? Try our Meal Plans!

Weekly Meal Plans
Easy Shopping List
Healthy, Low Carb, & Vegetarian
Nutritional Information and Points

$4 – Buy Now more info

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 121

Calories from Fat 53

% Daily Value *

Total Fat 6g

Saturated Fat 1g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 0mg

Sodium 24mg

Total Carbohydrate 17g

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.

Instructions

(Hide Photos)

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.

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.

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

Let sit for 15 minutes before serving.