Cranberry Pecan Brussels Sprout Salad
Author:Cranberry Pecan Brussels Sprout Salad with orange cinnamon dressing. It's packed with flavour and interesting textures and just perfect for your fall & winter entertaining!
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
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
Nut-free? Omit the nuts from the dressing. It is still really good without them. And in the salad you can either omit the nuts completely or use some pumpkin seeds or sunflower seeds instead.
NUTRITION
Serving: 1serving | Calories: 147kcal | Carbohydrates: 35g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 216mg | Fiber: 4g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg
