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Brussels Sprouts Salad with Pickled Rye Berries

Photo: Iain Bagwell; Styling: Kay Clarke

Hands-on time 30 mins
Total time 17 mins

Serves 8 (serving size: about 1 cup)

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.


  • 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
  • 2 cups Pickled Rye Berries
  • 1/2 cup dried cranberries
  • 6 tablespoons chopped walnuts, toasted

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit