A Fresh Take on Brussels Sprouts: Two Delicious Salad Recipes
This salad with Brussels Sprouts and Fennel is super easy when it comes to eating well during the busy holiday season. Although festive treats and indulgent dishes take center stage, it’s equally important to incorporate wholesome recipes that fuel both body and mind. These 2 versions of vibrant Brussels sprouts salad, not only celebrate fresh, seasonal produce but also bring bold flavors and effortless versatility to your table.
While you may prefer the crispness of raw vegetables, others might savor the smoky depth of charred edges. Either way, these salads are quick to prepare, nutrient-packed, and adaptable for any occasion. Moreover, they showcase the beauty of seasonal eating, providing a wholesome and colorful addition to your holiday menu. Let’s explore why these seasonal ingredients are a must-have and how to make these delightful recipes part of your festive traditions.
The Power of Seasonal Ingredients
Brussels Sprouts are for their impressive nutrient profile, and are rich in fiber, vitamin C, and antioxidants. They help support a healthy immune system, improve digestion, and add a subtle nutty flavor to any dish.
Red cabbage is a fantastic source of vitamin K, which promote bone health and combat inflammation. Its crunch adds a satisfying bite to salads.
Fennel is packed with potassium and dietary fiber. Fennel supports digestion and brings a refreshing, slightly sweet flavor that balances the heartier vegetables.
Carrots is high in beta-carotene and are excellent for boosting eye health and immunity. Their natural sweetness complements the savory notes of Brussels sprouts and cabbage.
Recipe 1: The Raw Brussels Sprouts and Fennel Salad
Ingredients:
2 cups Brussels sprouts (quartered)
1 cup red cabbage (thinly sliced)
1 cup fennel bulb (thinly sliced, save the fronds for garnish)
1 cup carrots (julienned or grated)
1 cup white cabbage (thinly sliced)
2 tbsp My Good Witch olive oil
2 tbsp My Good Witch Honey Ginger Balsamic
Freshly ground pepper to taste
Instructions:
Combine Brussels sprouts, red cabbage, fennel, carrots, and white cabbage in a large bowl.
In a small bowl, whisk together olive oil, honey ginger balsamic, and freshly ground pepper.
Pour the dressing over the salad and toss to combine.
Garnish with fennel fronds and/or pecans and serve immediately.
Recipe 2: The Charred Salad Variation
Looking for something heartier? Broiling the vegetables adds a smoky, caramelized edge that brings out their natural sweetness. This salad is ideal for cooler weather and pairs beautifully with cozy meals.
Ingredients:
Same as the raw salad (omit the dressing for broiling)
Instructions:
Preheat your oven to broil.
Toss Brussels sprouts, red cabbage, fennel, carrots, and white cabbage with 3 tbsp My Good Witch olive oil and a sprinkle of freshly ground pepper.
Spread the mixture evenly on a large baking sheet.
Broil for 5–8 minutes, until the edges are slightly charred. Stir halfway through.
Remove from the oven and allow to cool slightly.
Drizzle with My Good Witch Honey Ginger Balsamic before serving and garnish with fennel fronds and/or pecans.
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Mindful tips from Harvard University here
