Warm Brussels Sprouts Harvest Salad

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This warm brussels sprouts harvest salad is made with nourishing, plant-based ingredients packed with vitamins, minerals, and fiber. Ribboned carrots, dried cranberries, apple slices, pistachios, and goat cheese add vibrant color and flavor to this truly delicious dish! Tossed with a lemon parmesan dressing, this salad is sure to please everyone.

In the midst of the holiday season, I am sure you have found no shortage of recipes for cakes, cookies, brownies, muffins, pies, candy (you name it). Don’t get me wrong, I have a big sweet tooth and one of my favorite things to do during the holidays is bake, but sometimes my body craves something a little more wholesome and nourishing. This harvest salad is just what I look for when I want a quick and healthy lunch or dinner to rely on.

This salad is far from a regular lettuce and tomato kind of salad. In this recipe, I have taken all of my favorite winter fruits and vegetables, and sautéed them with shredded brussels sprouts on the stove to create the perfect harvest salad.

If you’ve ever heard of the term “to eat the rainbow” this salad represents just that! Adding color and variety in the plants we consume is a great way to get a diverse array of health benefits from the different phytochemicals, vitamins, and minerals each vegetable provides.

If you’re hesitant about eating a salad with brussels sprouts, trust me when I say you are going to LOVE this recipe. When the brussels sprouts are tossed with my lemon parmesan dressing on the stove they get infused with all of the cheesy, tangy goodness of the dressing. I can’t wait for you to try it and let me know what you think!

The Ingredients

The great thing about this salad is that once you chop and prep all of your ingredients, the process is pretty simple. Everything goes in one pan and warmed on the stove!

Here’s what you need for this simple, delicious, and healthy salad.

• Brussels Sprouts: It is best to use fresh brussels sprouts, not frozen.
• Carrots: Multicolored carrots are great for a little extra color and vibrancy.
• Apple: I used half of a honeycrisp apple for this recipe.
• Pistachios: To add a little crunch and texture! Feel free to substitute with another nut of your choice.
• Dried Cranberries: This adds some sweetness and tang and a beautiful pop of red color.
• Goat cheese: This ingredient adds a salty and creamy finishing touch to this salad as well as some protein!
• Olive Oil: The perfect base for my lemon parmesan dressing!!
• Lemon Juice: Gives some tang and acidity to the vegetables.
• Parmesan Cheese: Combined with olive oil and lemon juice, this ingredient is key to this mouth-watering dressing.
• Garlic, Salt, and Pepper: all the spices you need 🙂

How to Chop your Ingredients

Before you get started cooking, I suggest you chop and slice all of your ingredients to make everything a little easier later on.

Shredding Brussels Sprouts

For the brussels sprouts, you want to rinse them and chop off all of the ends. Next, you want to cut them in half lengthwise, lay the flat side down and slice them into thin rounds. The key is to slice the brussels sprouts thinly, either in rounds or slices so that it is easier to cook since it will only be on the stove for about 10 minutes.

Ribboned Carrots

For these beautiful ribboned carrots, I used 2 large carrots, each a different color. You can either use a vegetable slicer, or knife, though I suggest using the vegetable slicer/ mandolin so you can adjust the thickness.

After peeling the carrots, I used the mandolin to slice the carrots lengthwise into 1/4 inch thick slices. If you only have a knife I suggest cutting it into thin strips.

Sliced Apple

I used half of a large honeycrisp apple for this recipe, but feel free to use any apple you have. I left the skin on the apple, chopped it in half, and with the flat side down, sliced the apple into long, thin pieces.

The Best Lemon Parmesan Dressing

Unlike most salad recipes, this dressing is added to the vegetables as they cook so that they can soak up all the tangy flavor of this incredible lemon parmesan dressing.

All you need is olive oil, lemon juice, shaved parmesan cheese, garlic, salt, and pepper.

In a bowl, combine olive oil, lemon juice, grated parmesan cheese, minced garlic, salt, and pepper. Whisk to combine.

Time to Cook

1. After prepping all of your ingredients, the first thing you want to do is heat 1 tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add the shredded brussels sprouts and ribboned carrots.
2. Stir this mixture occasionally for about 5-6 minutes or until the brussels sprouts start to get golden brown in some spots.
3. Add the pistachios and apple slices to the pan, and let it cook for another 3 minutes.
4. Turn the heat to low and pour the dressing into the pan. Stir this mixture together and cook for a few more minutes. Transfer the salad to a large bowl.
5. Toss in the cranberries and sprinkle with crumbled goat cheese.
6. Serve warm 🙂

I hope you guys love this recipe as much as I do, because this warm brussels sprouts salad has become one of my favorite healthy recipes for the holidays! I always feel my best when I fuel my body with nourishing, plant-based ingredients, and this salad does just that.

If you liked this recipe, check out some of my other healthy lunch recipes!

• Butternut Squash Carrot Soup with Toasted Pumpkin Seeds
• Sausage, Kale, Butternut Squash Pasta
• Lemony Eggplant Orzo Salad
• Lemony Quinoa and Arugula Salad with Citrus Vinaigrette
• Vegan Butternut Squash and Black Bean Tacos

Tried this recipe? Leave a comment and star rating below if you can! This helps me to gauge how you liked my recipes 🙂

If you make this recipe and take a picture you can tag me on instagram @sipandscone!! I’d love to see your re-makes. It makes me so happy to see you guys trying out my recipes.

Take care,

Sip & Scone