Brussels Sprouts Salad with Pickled Rye Berries

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Brussels Sprouts Salad with Pickled Rye BerriesRecipe

Photo: Iain Bagwell; Styling: Kay Clarke

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

Serves 8 (serving size: about 1 cup)


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2 pounds whole Brussels sprouts
3 tablespoons toasted walnut oil
2 teaspoons cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup slivered red onion
1/2 cup dried cranberries
6 tablespoons chopped walnuts, toasted


Hands-on: 30 Minutes
Total: 17 Minutes

1. Trim bottoms off sprouts; pull off bigger leaves to yield 8 cups. Reserve sprout "hearts" for another use.

2. Combine oil, vinegar, salt, and pepper in a large bowl. Add leaves and onion; toss gently to coat. Arrange leaves on a platter; sprinkle with Pickled Rye Berries, cranberries, and toasted walnuts.

Created date

September 2015

Nutritional Information

Calories 253
Fat 9.6 g
Satfat 0.9 g
Monofat 1.7 g
Polyfat 6 g
Protein 8 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 319 mg
Calcium 47 mg