If you love vibrant, fresh flavors packed with a perfect balance of crunch, sweetness, and tang, then you’re going to adore this Make Ahead Thanksgiving Brussels Sprouts and Arugula Salad with Manchego, Cranberries, and Candied Walnuts Recipe. It’s an absolute showstopper that brings together the earthy bite of Brussels sprouts, peppery arugula, nutty Manchego cheese, tart cranberries, and the irresistible crunch of candied walnuts, all dressed in a bright, zesty vinaigrette. The best part? You can make it ahead, which means more time to relax and enjoy with your loved ones on the big day.
Ingredients You’ll Need
This salad is a celebration of simple, quality ingredients that complement each other beautifully. Each component plays a crucial role, whether it’s the texture, flavor pop, or vibrant color, creating a deliciously well-rounded dish.
- 4 cups shredded Brussels sprouts: Provides a crisp, earthy base loaded with nutrients and bite.
- 6 cups baby arugula: Adds a fresh, peppery note and tender leafy texture.
- 2 cups shredded Manchego cheese: Brings a creamy, slightly salty richness that binds the flavors together.
- 1 cup candied walnuts: Introduces a sweet crunch that elevates every mouthful.
- 1 cup dried cranberries: Offers a tart and chewy contrast that brightens the salad.
- 1/2 cup olive oil: Creates a smooth, luscious base for the vinaigrette.
- 1/4 cup apple cider or persimmon vinegar: Injects a tangy zing, perfect for cutting through richer elements.
- 1 – 2 tablespoons maple syrup: Adds natural sweetness and depth to the dressing.
- 2 tablespoons fresh thyme leaves: Infuses an earthy herbal note that complements the veggies.
- 2 teaspoons grated orange zest: Brings a fresh citrus aroma that lifts the entire salad.
- Salt and black pepper: Essential for seasoning and balancing all flavors.
- Chili flakes: Optional, but a pinch adds a subtle warm kick to excite your palate.
How to Make Make Ahead Thanksgiving Brussels Sprouts and Arugula Salad with Manchego, Cranberries, and Candied Walnuts Recipe
Step 1: Prep Your Greens
Start by shredding the Brussels sprouts finely—this makes them easier to eat and really helps the vinaigrette cling to every little piece. Combine these with the fresh baby arugula in a large salad bowl. The peppery bite of the arugula beautifully contrasts the milder sprouts.
Step 2: Whip Up the Vinaigrette
Next, in a small bowl or jar, mix together the olive oil, apple cider or persimmon vinegar, maple syrup, fresh thyme leaves, grated orange zest, salt, pepper, and chili flakes if you’re using them. Whisk or shake well to emulsify the dressing. This vinaigrette is the magic glue that ties the salad’s flavors together—light, tangy, and with that hint of sweetness that’s just perfect.
Step 3: Toss and Top
Pour the vinaigrette over your greens and toss everything gently but thoroughly, making sure every shred of Brussels sprouts and every arugula leaf is lightly coated. Finally, sprinkle the shredded Manchego cheese, candied walnuts, and dried cranberries on top. Their contrasting textures and flavors make the salad unforgettable.
How to Serve Make Ahead Thanksgiving Brussels Sprouts and Arugula Salad with Manchego, Cranberries, and Candied Walnuts Recipe
Garnishes
For a finishing touch that dazzles the eyes and palate, garnish with extra fresh thyme sprigs or a few more candied walnuts on top. A light dusting of freshly cracked black pepper or a few chili flakes can also enhance the complexity if your guests enjoy a little heat.
Side Dishes
This salad pairs wonderfully with hearty mains like roast turkey or glazed ham and brings a refreshing balance to rich, creamy sides like mashed potatoes or a buttery corn casserole. It’s the kind of side that’s so good, some may just want to make it the star of the meal.
Creative Ways to Present
For a festive presentation, serve this salad in a large glass bowl or on a rustic wooden platter to showcase the colorful layers. You can also portion it into individual small bowls or jars for a stunning starter or part of a buffet table.
Make Ahead and Storage
Storing Leftovers
This Make Ahead Thanksgiving Brussels Sprouts and Arugula Salad with Manchego, Cranberries, and Candied Walnuts Recipe keeps beautifully in the fridge for up to 2 days. To keep it fresh, store the salad and dressing separately if possible, then toss right before serving. If already tossed, a gentle stir before serving helps refresh the flavors.
Freezing
Because this salad relies on fresh greens and crunchy nuts, freezing is not recommended—it will compromise the texture and freshness that make this dish special.
Reheating
Since this salad is best served cold or at room temperature, reheating is unnecessary and not advised. Just give it a good stir and enjoy straight from the fridge or at ambient temperature.
FAQs
Can I prepare this salad the night before Thanksgiving?
Absolutely! Making this salad ahead of time is one of its biggest advantages. Just keep the dressing separate until you’re ready to serve to keep the greens crisp and fresh.
Is it possible to substitute the Manchego cheese?
Yes, you can swap Manchego for another firm, nutty cheese like aged cheddar or Parmesan if you prefer, though Manchego’s distinctive flavor really complements the other ingredients beautifully.
Can I make a vegan version of this salad?
Definitely! Simply omit the cheese or use a plant-based cheese alternative, and ensure the candied walnuts are vegan-friendly. The rest of the salad is naturally vegan and delicious.
What’s the best way to candy walnuts at home?
Sauté walnuts in a pan with a bit of sugar and water or maple syrup until caramelized, then spread them on parchment paper to cool. This adds a perfect sweet crunch to the salad.
Can I add other fruits or nuts to this salad?
Yes! Feel free to experiment with pecans, pistachios, or dried cherries to personalize the salad while keeping in mind how textures and flavors interact.
Final Thoughts
This Make Ahead Thanksgiving Brussels Sprouts and Arugula Salad with Manchego, Cranberries, and Candied Walnuts Recipe is a true labor of love that rewards you with a dazzling, fresh, and flavorful dish perfect for holiday gatherings or any day you want to WOW your guests. Trust me, once you try it, this salad will quickly become a beloved tradition on your table.
Print
Make Ahead Thanksgiving Brussels Sprouts and Arugula Salad with Manchego, Cranberries, and Candied Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Make Ahead Thanksgiving Salad combining shredded Brussels sprouts, peppery arugula, tangy Manchego cheese, sweet candied walnuts, and dried cranberries, all tossed in a zesty maple-infused apple cider vinaigrette. Perfect for adding a crisp, flavorful contrast to your Thanksgiving feast and easy to prepare in advance.
Ingredients
Salad
- 4 cups shredded Brussels sprouts
- 6 cups baby arugula
- 2 cups shredded Manchego cheese
- 1 cup candied walnuts
- 1 cup dried cranberries
Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar (or persimmon vinegar)
- 1 – 2 tablespoons maple syrup
- 2 tablespoons fresh thyme leaves
- 2 teaspoons grated orange zest
- Salt and black pepper to taste
- Chili flakes to taste
Instructions
- Prepare the Greens: In a large salad bowl, combine the shredded Brussels sprouts and baby arugula to create the fresh base of the salad.
- Make the Vinaigrette: In a separate bowl or jar, whisk together the olive oil, apple cider (or persimmon) vinegar, maple syrup, fresh thyme leaves, grated orange zest, salt, black pepper, and chili flakes. Taste the dressing and adjust the seasoning according to your preference.
- Toss the Salad: Pour the vinaigrette over the mixed greens and toss gently but thoroughly to ensure every leaf is coated with the flavorful dressing.
- Add Toppings: Sprinkle the shredded Manchego cheese, candied walnuts, and dried cranberries evenly over the top of the salad to add texture and bursts of sweetness and richness.
- Serve: The salad can be served immediately or prepped ahead of time and stored refrigerated. Enjoy this crisp, tangy, and slightly sweet salad as a refreshing side for Thanksgiving or any meal.
Notes
- Shred Brussels sprouts finely for the best texture and easier eating.
- You can substitute candied walnuts with pecans or regular walnuts toasted with a sprinkle of brown sugar.
- Adjust the amount of maple syrup depending on your sweetness preference.
- To make the salad ahead, keep the vinaigrette separate and toss just before serving to maintain freshness and texture.
- Add a protein like grilled chicken or roasted turkey slices to make it a complete meal.
