Brussels Sprout Cranberry Salad

Make this refreshing shaved Brussels sprout salad with dried cranberries, crunchy pecans, and a zesty honey mustard vinaigrette. Quick, really easy, and ready in 20 minutes, just like Warm Quinoa and Brussels Sprout Salad.

Why you'll love it

I actually posted this blog recipe way back in 2017. I'm so excited to bring this Brussels Sprouts salad out of the vault with have since added new photos and more success tips, so you also can devour it in all its fresh and hearty glory.

This simple Brussels sprouts salad is one of those salads for people who say they don't really like salad. Brussels sprouts are shaved and then coated in a simple homemade dressing with cranberries and pecans. If you like healthy salad recipes, make sure to also check out Avocado Salad and Nectarine Tomato Burrata Salad.

Salad Ingredients

• Brussels Sprouts: Thinly sliced for the best texture; use a mandoline or a food processor for speed and safety.
• Dried cranberries: Sweet and tart; dried cherries or raisins are great alternatives.
• Pecans: Crunchy additions to the already rich flavor of this fall salad.
• Honey Dijon Vinaigrette: A crowd-pleasing addition to your holiday table.
• Brussels sprouts:
• Extra-virgin olive oil: Adds rich flavor and helps dressing absorb; omit or substitute with avocado oil or even just lemon juice for oil-free diets.
• Fresh lemon juice: Brightens the dish and keeps sprouts tender; substitute with rice vinegar or apple cider vinegar if needed.
• Salt and pepper: Essential for balanced salad.

Salad dressing ingredients

• Olive oil: Cold pressed extra virgin olive oil.
• Red wine vinegar: If you prefer to go with less vinegar, start with 1 tablespoon, taste it and proceed to add more. Or add more oil.
• Honey in the dressing brings pleasant sweetness to the sprouts and also complements pecans very well.
• Dijon mustard makes the dressing very creamy, just like mayonnaise, but without the calories. Not only does the mustard add an additional layer of flavor and creaminess, it also serves as an emulsifier to keep the oil and vinegar from separating.

How to make Brussels Sprouts salad

1. Prepare Brussels Sprouts

• Trim ends and remove any outer leaves that are browning.
• Using a food processor with a slicing blade, shred the sprouts. No processor? Slice as thinly as possible with a sharp knife for the best texture.
• Place shredded Brussels sprouts in a large mixing bowl.

Tip: Pre-shredded Brussels sprouts can often be found in the salad section for extra convenience.

2. Make the Honey Mustard Vinaigrette

• In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper, garlic powder, and onion powder.
• Add the honey and mix well.
• Slowly drizzle in the olive oil, whisking constantly until the dressing is creamy and emulsified (thick and uniform).
• Taste and adjust salt or honey as needed.

Pro Tip: If the oil and vinegar separate, keep whisking vigorously. Dijon mustard acts as an emulsifier to keep your vinaigrette smooth.

Vinaigrette Ratio: Classic oil-to-vinegar ratio is 3:1, but taste and adjust to your preference.

3. Assemble the Salad

• Add chopped cranberries and pecans to the bowl with the shredded Brussels sprouts.
• Pour your vinaigrette over everything.
• Toss gently but thoroughly, ensuring every sprout is coated for maximum flavor.
• Serve immediately or refrigerate in an airtight container until ready to eat.

Pro Tip: For even more flavor complexity, let the salad marinate in the fridge for 30 minutes, which softens the sprouts and enhances the dressing's tang.

Troubleshooting this recipe

• Salad too dry? A drizzle of olive oil or water can help, especially after refrigeration.
• Dressing Too Tart or Oily? Adjust with more honey or olive oil, a little at a time.
• Brussels Sprouts Too Tough? Let the salad marinate with dressing for at least 30 minutes, or massage gently by hand.
• Nuts Not Crunchy? Toast them briefly before chopping and adding for intensified flavor.

Can You Eat Raw Brussels Sprouts?

Yes! Shaving or thinly slicing Brussels sprouts makes them tender and perfect for raw salads. If sensitive to raw cruciferous veggies, let the salad marinate longer for a gentler bite.

Frequently Asked Questions

• Can I make this salad without oil? Yes; the recipe works with only lemon juice or your favorite oil-free vinaigrette. The natural juices of the vegetables and lemon help create a fresh, lively dressing.
• Can I add cheese and what kind? Pecorino gives a classic sharpness, but Parmesan or feta are excellent. Shred your own cheese for best texture.
• Can I use pre-shredded sprouts? Pre-shredded Brussels sprouts are convenient and work well, saving time and effort-just check for freshness before using.

Brussels Sprouts Salad Variations

• Add protein: Add sliced s chicken, turkey or pork and you'll have yourself a delicious and well-balanced lunch.
• Add quinoa: The texture of quinoa complements Brussels sprouts and Honey Mustard dressing.
• Ingredient Swaps: Use almonds, walnuts, or pistachios for nuts; dried cherries or raisins for cranberries; and skip cheese or use a dairy-free alternative if needed.
• Mediterranean Twist: Fold in chopped kalamata olives and feta for briny depth.

How to store the salad

• Make-Ahead: Ingredients keep well after mixing, so prep for parties or lunches with ease. For best results when making ahead, add pecans just before serving.
• Refrigerate: Store leftovers covered in the fridge for up to 3 days. Texture softens, but flavor remains excellent.

What to serve with this Brussels Sprouts Salad

Pair with Chicken Fajita Skewers, Brown Sugar Dijon Glazed Pork Loin, or Parmesan Crusted Chicken for a balanced meal.

More delicious Brussels Sprouts recipes:

• Roasted Brussels Sprouts with Butternut Squash
• Warm Quinoa and Brussels Sprouts Salad in Honey Mustard
• Zesty Brussels Sprout Coleslaw with Horseradish
• Brussels Sprouts and Bacon Gratin