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Cozy Brussels Sprout Salad with Cranberries and Pecans

brussels sprout salad with cranberries and pecans - featured image
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This raw shredded Brussels sprout salad with sweet dried cranberries, warm buttery pecans, and a tangy maple Dijon dressing is a crowd-pleaser that turns skeptics into believers. It’s quick, easy, and perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and shredded
  • 1/2 cup dried cranberries (unsweetened or reduced-sugar preferred)
  • 1/2 cup pecan halves, roughly chopped
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup crumbled feta cheese or shaved Parmesan (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse Brussels sprouts under cold water and pat dry. Trim off tough ends and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise, then slice into thin ribbons (about 1/8-inch thick). Add shredded sprouts to a large mixing bowl.
  2. Place a small skillet over medium heat. Add chopped pecans and cook, stirring frequently, for 3-5 minutes until fragrant and slightly darkened. Immediately transfer to a small plate to cool.
  3. In the same skillet, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Whisk over low heat until warm and well combined. Season with salt and pepper to taste.
  4. Pour warm dressing over shredded Brussels sprouts. Use hands or spoons to toss well, ensuring every shred is coated. The warmth will slightly wilt the sprouts.
  5. Add dried cranberries and toasted pecans to the bowl. Toss gently to combine. If using, add red onion and cheese. Let sit for 5 minutes before serving to allow flavors to meld.
  6. Transfer to a serving platter or individual bowls. Serve immediately or at room temperature.

Notes

For best results, massage the shredded sprouts with the warm dressing for about a minute to tenderize them. Toasting the pecans is essential for flavor. The salad can be made ahead by prepping components separately and assembling just before serving. Leftovers keep in the fridge for up to 3 days.

Nutrition

Keywords: Brussels sprout salad, cranberry pecan salad, raw Brussels sprouts, maple Dijon dressing, holiday salad, vegetarian salad, gluten-free salad

Find it online: https://dinadinnertable.com/cozy-brussels-sprout-salad-with-cranberries-and-pecans/