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
Scale
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.
