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The best recipe Brussels Sprout and Radicchio Salad
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
Servings 2
Calories 592kcal
Cost $
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
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
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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