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+ servings
A white salad plate has been topped with a colorful, crunchy radicchio and Brussels sprout salad. It rests on a white surface.
5 from 4 votes

Radicchio Brussels Sprout Salad

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 4

Ingredients

  • 1 lb brussels sprouts washed and trimmed
  • 1 small head radicchio
  • 1/2 cup dried cranberries
  • 1/3 cup shelled, roasted pistachios (whole or roughly chopped; substitute chopped nuts of choice)
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  • Use a food processor, mandoline, or sharp knife to shave the Brussels sprouts. Thinly slice the radicchio.
  • Mix the sprouts, the radicchio, the cranberries, and the pistachios together in a mixing bowl.
  • Whisk the oil, vinegar, maple syrup, Dijon mustard, and salt together in a small bowl or measuring cup. Toss the dressing over the salad and mix well. Season to taste with additional salt, vinegar, and freshly ground black pepper. Serve.