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Brussels Sprouts Salad with Dijon Horseradish Viniagrette

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There is no middle of the road when it comes to this vegetable. You either love Brussels Sprouts or you don’t. But if you would trust me on this one, you’ll find that this is the recipe that will change your mind if you’re not a fan of the little leafy bulb. Prepared much like the cabbage for Coleslaw, this Brussels Sprouts Salad with Dijon Horseradish Vinaigrette will introduce you to a brand new and incredibly delicious way to experience the vegetable that is generally sautéed or roasted. Years ago, in our great grandparents generation, the Brussels sprout had a much more bitter taste. But with new farming and breeding techniques, the bitterness has decreased while the nutrient value has increased, spurring a renaissance in production and consumption of the “new” better-tasting Brussels sprout. For this recipe, we have Chef Ryan Clark, the executive chef of Agustin Kitchen in Tucson to thank. Chef Clark, a three time Iron Chef winner, two-time World Margarita Champion and author of Modern Southwest Cooking. It is also a wonderful side or even a main meal salad served with hearty fresh French bread and butter! Again, if you trust me on this one, fresh shaved Brussels sprouts salad with this sensational vinaigrette will be a brand new favorite!

Brussels Sprouts Salad with Dijon Horseradish Viniagrette


  • 3 pounds Brussels sprouts
  • 1 ½ cups sliced almonds (lightly toasted)
  • ¼ cup dried cranberries
  • ¼ cup fresh dates (chopped into small pieces)
  • 2 medium shallots (sliced thin)
  • ½ cup grated Pecorino Romano or Parmesan cheese (shaved or grated)
  • salt and pepper (to taste)
  • 1 cup grape seed oil (for vinaigrette)
  • ¼ cup Dijon mustard (for vinaigrette)
  • 2 ounces regular or prepared horseradish (for vinaigrette)
  • 1 tablespoon red wine vinegar (for vinaigrette)
  • 1 teaspoon salt (for vinaigrette)
  • ½ teaspoon pepper (for vinaigrette)


  1. Discard any loose leaves from the Brussels sprouts.
  2. Holding the stem, cut the Brussels sprouts into very thin slices.
  3. Toss in a large bowl to separate layers.
  4. In a dry skillet, lightly toast sliced almonds.
  5. Place in a plate or bowl to cool.
  6. To the Brussels sprouts, add toasted almonds, cranberries, dates, shallots, fresh grated cheese, salt and pepper.
  7. Whisk or blend all ingredients for the vinegarette together in a bowl until well combined.
  8. Pour Dijon Horseradish Vinaigrette over salad and gently toss.
  9. When plated, sprinkle small amount of shaved cheese over top.

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