Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is crispy, fresh, and full of flavor. After making this many times, I discovered the trick to perfectly crispy sprouts. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spanish Potato Soup with Chorizo and Tropical Hawaiian Banana Bread with Pineapple and Coconut.
Why This Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts with a hint of sweetness from the cranberries
- Easy to make with simple ingredients
- Better than takeout and perfect for meal prep
What You'll Need for Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Brussels sprouts
- Chicken breast
- Cranberries
- Parmesan cheese
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
- Optional: Pecans
- Optional: Red onion
- Optional: Bacon
📝 Ingredient Notes
- Brussels sprouts: Trim and halve any large sprouts.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even slicing → See on Amazon
- Cast iron skillet — Achieves perfect crispy sprouts → See on Amazon
How to Make Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
- Prepare sprouts: Trim, halve, and thinly slice Brussels sprouts. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- Cook chicken: Slice chicken breast into thin strips. Cook in a skillet over medium heat until browned and cooked through. Season with salt and pepper.
- Make dressing: Whisk together maple syrup, apple cider vinegar, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted sprouts, cooked chicken, cranberries, and Parmesan. Drizzle with dressing and toss to combine. Top with optional pecans, red onion, or bacon.
Cook's Tips for Perfect Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
- Pro tip: For extra crispy sprouts, toss them in olive oil before roasting and flip them halfway through cooking.
- Common mistake and fix: Avoid overcooking the chicken by using a meat thermometer. It's done at 165°F (74°C).
- Pro tip: To make ahead, store dressing separately and toss salad just before serving to keep sprouts crispy.
Storing & Reheating Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare all ingredients ahead of time. Combine just before serving.
Freezing Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a nut-free option, omit pecans or replace with sunflower seeds.
- Best substitution: Substitute chicken with cooked turkey or chickpeas for a vegetarian version.
- Make-ahead: Prepare all ingredients ahead of time. Combine just before serving to keep sprouts crispy.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If sprouts are not crispy, try roasting them at a higher temperature or for a shorter time.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- Brussels sprouts
- Chicken breast
- Cranberries
- Parmesan cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
Optional Toppings
- Pecans
- Red onion
- Bacon
Instructions
- Prepare sprouts: Trim, halve, and thinly slice Brussels sprouts. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- Cook chicken: Slice chicken breast into thin strips. Cook in a skillet over medium heat until browned and cooked through. Season with salt and pepper.
- Make dressing: Whisk together maple syrup, apple cider vinegar, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted sprouts, cooked chicken, cranberries, and Parmesan. Drizzle with dressing and toss to combine. Top with optional pecans, red onion, or bacon.
Notes
- Chef tip: For a nut-free option, omit pecans or replace with sunflower seeds.
- Best substitution: Substitute chicken with cooked turkey or chickpeas for a vegetarian version.
- Make-ahead: Prepare all ingredients ahead of time. Combine just before serving to keep sprouts crispy.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If sprouts are not crispy, try roasting them at a higher temperature or for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare all ingredients ahead of time. Combine just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 30g
- Fat: 22g
- Carbs: 30g
- Fiber: 6g
- Sugar: 10g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan FAQs
Prepare all ingredients ahead of time. Combine just before serving to keep sprouts crispy.
Try roasting them at a higher temperature or for a shorter time. Ensure they are not overcrowded on the baking sheet.
Yes, feel free to add your favorite vegetables such as bell peppers, carrots, or broccoli.
Yes, this salad is naturally gluten-free. Be sure to check all packaged ingredients to ensure they are certified gluten-free.
Yes, this salad is perfect for Thanksgiving. It's a light and fresh side dish that complements heavier holiday meals.
A Warm Final Note
I can’t wait for you to try Easy Crispy Brussels Sprout Salad with Cranberries and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
