There is something truly delightful about this Brussels Sprout Cranberry-Pecan Salad Recipe that captivates both the eyes and the palate. The vibrant colors of shredded Brussels sprouts, sweet dried cranberries, and crunchy pecans combine to create a salad that is fresh, tangy, and slightly sweet all at once. It’s a perfect harmony of textures and flavors that make it feel both wholesome and festive. Whether you’re bringing it to a gathering or enjoying it as a refreshing side dish at home, this salad dazzles with every bite and is surprisingly simple to prepare.
Ingredients You’ll Need
Creating this Brussels Sprout Cranberry-Pecan Salad Recipe requires just a handful of straightforward ingredients, each playing a key role in building layers of taste, texture, and color. From the nutty crunch of pecans to the zesty tang from the red wine vinegar, every element adds its own charm.
- Brussels sprouts (12 oz): Finely shredded for a delicate texture that is easy to enjoy raw.
- Dried cranberries (½ cup): Chopped to release bursts of sweet and tart flavor in every bite.
- Pecans (â…“ cup): Chopped to add a rich, buttery crunch that contrasts beautifully with the sprouts.
- Red wine vinegar (2 tbsp): Provides a bright, acidic note to balance sweetness.
- Dijon mustard (2 tbsp): Adds a smooth, mildly spicy undertone that elevates the dressing.
- Sea salt (¼ tsp): Enhances overall flavor without overpowering the salad.
- Black pepper (â…› tsp): Gives a subtle warmth to keep the palate intrigued.
- Garlic powder (½ tsp): Infuses a gentle savory depth.
- Onion powder (¼ tsp): Complements garlic with a mild sweetness.
- Honey (1 tbsp): Naturally sweetens the vinaigrette, softening the acidity.
- Olive oil (⅓ cup or about 5–6 tbsp): The silky base that brings the dressing together.
How to Make Brussels Sprout Cranberry-Pecan Salad Recipe
Step 1: Whisk the Vinaigrette
Begin by combining red wine vinegar, Dijon mustard, sea salt, black pepper, garlic powder, onion powder, and honey in a small bowl. Whisk these ingredients together until they form a smooth, harmonious blend that will be the soul of your salad’s dressing.
Step 2: Emulsify with Olive Oil
Slowly drizzle the olive oil into the mustard and vinegar mixture while continuously whisking. This gradual process helps emulsify the dressing, creating a creamy texture that will perfectly coat every strand of shredded Brussels sprouts.
Step 3: Combine the Salad Base
In a large mixing bowl, toss together the finely shredded Brussels sprouts, chopped dried cranberries, and chopped pecans. This mix brings together the crunchy, chewy, and nutty components before the dressing unites them.
Step 4: Dress the Salad
Pour the freshly made vinaigrette over the Brussels sprout mixture. Gently toss everything together until the dressing evenly coats every bit of the salad, ensuring each bite bursts with flavor.
Step 5: Let the Flavors Meld
Allow the salad to sit for about 10 minutes before serving. This resting time lets the vinaigrette deeply infuse the ingredients, softening the sprouts slightly and enhancing the overall taste profile.
How to Serve Brussels Sprout Cranberry-Pecan Salad Recipe
Garnishes
Adding a few extra touches can turn this salad from delightful to truly spectacular. Try sprinkling some extra chopped pecans or a handful of shaved Parmesan on top. A few fresh mint leaves or thin lemon zest strips also add an invigorating brightness that pairs wonderfully with the cranberry and pecan flavors.
Side Dishes
This Brussels Sprout Cranberry-Pecan Salad Recipe works beautifully alongside a variety of meals. It complements roasted chicken, grilled fish, or even a hearty grain bowl. For a festive spread, pair it with roasted turkey or ham, offering a refreshing contrast to richer mains.
Creative Ways to Present
Want to impress guests? Serve this salad in individual glass jars or crisp endive leaves for effortless single-serving elegance. Layer it over a bed of baby kale for extra greens, or sprinkle pomegranate seeds on top for a jewel-like pop of color that sparks conversation at the table.
Make Ahead and Storage
Storing Leftovers
Store any extra Brussels Sprout Cranberry-Pecan Salad Recipe in an airtight container in the refrigerator. It keeps well for up to 2 days, and the flavors actually deepen as the ingredients have more time to marry.
Freezing
Because the salad contains fresh Brussels sprouts and a vinaigrette, freezing is not recommended. The texture of the sprouts and cranberries can become soggy and less enjoyable once thawed.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. Letting it sit outside the fridge briefly will bring out the flavors if taken straight from chilled storage.
FAQs
Can I use frozen Brussels sprouts in this salad?
Fresh Brussels sprouts work best because freezing alters their texture, making them soggy when thawed. For the ideal crunch and flavor in this Brussels Sprout Cranberry-Pecan Salad Recipe, stick to fresh and finely shredded.
What can I substitute for pecans if I have a nut allergy?
Sunflower seeds or pumpkin seeds offer a wonderful crunchy alternative without nuts. They add texture and a slightly different but equally delicious flavor profile.
Is there a way to make this salad vegan?
This recipe is already vegan-friendly as long as the honey is replaced with maple syrup or agave nectar, maintaining that perfect balance of sweetness in the dressing.
Can I prepare the salad ahead of time?
Absolutely! Prepare the salad and dressing separately, then toss them together just before serving to keep the Brussels sprouts crisp and fresh.
How long does this Brussels Sprout Cranberry-Pecan Salad Recipe stay fresh?
When properly stored in the refrigerator, it stays fresh and flavorful for up to 2 days, making it a great make-ahead option for busy days or entertaining.
Final Thoughts
This Brussels Sprout Cranberry-Pecan Salad Recipe is one of those special dishes I keep coming back to because it never fails to impress. It strikes the perfect balance between bright, sweet, savory, and crunchy, all while being remarkably easy to throw together. I hope you’ll give it a try, whether for a casual lunch or your next holiday feast. Trust me, it’s a salad that everyone will ask for again and again!
Print
Brussels Sprout Cranberry-Pecan Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Brussels Sprout Cranberry-Pecan Salad featuring finely shredded Brussels sprouts tossed with sweet dried cranberries and crunchy pecans, dressed in a tangy and slightly sweet red wine vinaigrette. Perfect as a refreshing side dish or light lunch that combines crisp textures and balanced flavors.
Ingredients
Salad Ingredients
- 12 oz Brussels sprouts, finely shredded
- ½ cup dried cranberries, chopped
- â…“ cup pecans, chopped
Dressing Ingredients
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- ¼ tsp sea salt
- â…› tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp honey
- ⅓ cup olive oil (5–6 tbsp)
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, sea salt, black pepper, garlic powder, onion powder, and honey until all ingredients are combined.
- Emulsify the dressing: Slowly drizzle in the olive oil while continuously whisking the mixture to create a smooth and emulsified vinaigrette.
- Combine salad ingredients: In a large mixing bowl, add the finely shredded Brussels sprouts, chopped dried cranberries, and chopped pecans, and toss them together evenly.
- Toss salad with dressing: Pour the prepared vinaigrette over the Brussels sprout mixture and toss thoroughly to coat all ingredients evenly with the dressing.
- Let flavors meld: Allow the salad to sit for at least 10 minutes before serving to let the flavors meld together and soften the Brussels sprouts slightly.
Notes
- For best results, finely shred the Brussels sprouts using a sharp knife or food processor to achieve a salad-like texture.
- This salad can be prepared ahead of time and refrigerated for up to 24 hours; just toss again before serving.
- Toasting the pecans lightly enhances their flavor and adds extra crunch.
- Adjust the sweetness by varying the amount of honey according to taste preferences.
- Great served as a side dish with grilled meats or as a light vegetarian main course.
