Cranberry Pecan Brussels Sprout Salad with orange cinnamon dressing. It's packed with flavor and interesting textures and just perfect for your fall & winter entertaining!
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Brussels Sprout Salad with cranberries, pecans and a creamy orange cinnamon dressing is what it's all about. It's so good!
So fresh, super yummy, and packed with protein, and like my Caramelized Brussels Sprouts recipe it's a great side dish to serve for Thanksgiving and Christmas.
The sweet orange and cinnamon balance with the Brussels sprout flavor perfectly and the cranberries and nuts provide chewy, crunchy texture, and contrasting fruity nutty flavors. Optional pomegranate arils add more colour, texture and bursts of fresh juicy flavor.
It's all there, together in a bowl with its very festive colours and flavors it will make a great addition to your holiday table!
Success Tip - I don’t recommend using pre-sliced Brussel’s sprouts for this salad. They are generally cut quite thickly and having thin slices really makes a difference to flavor and eatability. Pre-chopped veggies also are often a bit dry and withered around the edges. Fresh is best and will pay dividends in flavor, texture and appearance.
Recipe
Cranberry Pecan Brussels Sprout Salad
Author:Ingredients
Salad
- 5 heaping cups (600 grams) Brussels sprouts
- ¾ slightly heaping cup (90 grams) pecan nuts , walnuts make a good sub.
- 1 cup (120 grams) dried cranberries
- 1 pomegranate , optional
Dressing
- 1 large orange , zest and juice
- 1 shallot , or a small chunk of sweet onion
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar , or white wine vinegar
- ¼ cup (about 5 nuts) pecan nuts , walnuts make a good sub. For a nut-free option see recipe notes.
- ¼ teaspoon ground cinnamon
- salt , to taste
- black pepper , to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Wash the Brussels sprouts, removing any old leaves and the stubby bit of stalk.
- Shred the Brussels sprouts as finely as you can and put them into a large bowl. I use a food processor to do this as it makes it so quick and easy. Chop the nuts into small pieces and add them too along with the dried cranberries.
- Blend the dressing ingredients together until completely smooth. If you prefer a slightly thinner dressing just add a few drops of water until you get to the consistency you like.
- Pour the dressing over the salad and toss to distribute evenly. Sprinkle with a few extra cranberries and pecans and also some optional pomegranate arils too if you have them.
NOTES
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Gerry says
Loved this salad. Wow amazing flavours. Thanks so much. I enjoy your recipes so much because they use such common ingredients (at least for me) and are simple. Always looking for new ways to use brussels.
Chessie says
Really good. I made this for Thanksgiving and people seemed to like it -- even people who said they hated Brussels sprouts.
The food processor makes this pretty darn easy once you've pared the Brussels sprouts. I like that using pecans in the dressing makes this an oil-free dish, and the zing of the orange zest is a nice accent.
A Virtual Vegan says
I'm really pleased you enjoyed it Chessie. Thank you!
Chessie says
Brussels sprouts for the win! This is a great salad. It's chilling in the fridge right now, and I can't wait to eat it. I confess I thoroughly "tasted" it before sticking it in the fridge. :) Great dressing, too. I used a cara-cara orange, since that's what I had, but I suspect a more strongly flavored orange would work even better.
Now I will always know exactly what to do whenever I encounter Brussels sprouts. Thank you!
A Virtual Vegan says
Oooo lucky you! I'm jealous. I haven't made this in ages. The flavours get better once it sits for a little while so you'll enjoy it even more when you eat it properly later! Thanks so much for stopping by to leave feedback Chessie!
Judy Chaffee says
This recipe is AMAZING! And it is so much better if you shred it yourself. I tried some from the store, and the author is correct, it tends to be “woody”. I used the gloves which do not get cut when using the micro plane. Make it the day before. Thanks for a great recipe!!!
A Virtual Vegan says
I'm thrilled you enjoyed it so much Judy and thank you for stopping by to leave feedback. It's much appreciated!
Lori says
Sounds delicious! I am currently doing the Whole30 diet and wondered what you thought about subbing the maple syrup for just olive oil?
A Virtual Vegan says
Thank you! You could use olive oil instead. A little sweetness in the dressing is nice though. I'm not familiar with Whole30 so am not sure if you are allowed sweetener of any kind. If you are, a little bit of artificial sweetener or even a date blended up in the dressing would be good. If not though, don't worry, it will still be good without!
Sarah says
Everyone loved it on CHristmas.
Jenn says
I love Brussels sprouts so much an this was really delicious!
Mary Ellen says
Who'd have thought you could eat raw brussels. We loved it. I was really suprised!
Cadry says
Oh, I've never thought about putting cinnamon in a salad dressing until now. It's the perfect fall salad. THank you!
Agness says
Yum! Such a nutrient-dense and healthy dish which I have to try as soon as possible. Is it possible to use lemon rather than orange juice and zest?
A Virtual Vegan says
Thank you! You could use lemon. Personally I think that orange works better with the other flavours though. I hope you enjoy it whichever way you decide to make it!
Amy says
I'm a big fan of raw Brussels sprouts and loved this salad.
Sarah Newman says
What a great fall salad! Loved it!