Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Brussels Sprouts, Cranberry and Bulgur Salad
Ingredients
⅓ cup dried bulgur
1 cup boiling water
½ pound Brussels sprouts (2 cups)
½ cup dried cranberries
¼ cup chopped nuts (any type)
¼ cup orange juice
2 Tablespoons vegetable oil
2 Tablespoons vinegar
¼ teaspoon salt
¼ teaspoon pepper
Directions
- Wash hands with soap and water.
- Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
- In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.
- Refrigerate leftovers within 2 hours.
Notes
- No nuts? Use sunflower or pumpkin seeds.
- No dried cranberries? Use any type of dried fruit.
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Comments
This is really great with quinoa in case of gluten-intolerance. Otherwise, I recommend blanching the Brussels sprouts for one minute in a pot of boiling water after shredding them. This helps with the digestibility issues of raw brassicas, and is still nice and fresh-tasting. If you have a micro-zester, adding in a little orange zest to the dressing amps up the flavor of the finished salad to another level. We made this recipe as a recent cook-along, and it was very popular and really surprised participants at the flavor and simplicity!
We did a few cafeteria tastings with this recipe last week. I made a small batch for myself with brown rice due to a gluten issue, and it was really tasty. To my surprise, the elementary students also really liked the recipe. I had a few suggest using apples in it for some extra crunch, which I agree would be really good. We used sunflower seeds to avoid any nut allergies, but I think with walnuts, it would be even better.