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- 1 lb Brussels sprouts, trimmed and halved - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped Brussels sprouts are the star of this salad. They have a mild, nutty taste. When you roast them, they become sweet and tender. Dried cranberries add a touch of sweetness. Their chewy texture contrasts nicely with the sprouts. Pecans bring a crunchy element. They also add healthy fats and protein. - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped for garnish Feta cheese adds a creamy and salty burst to the salad. It pairs well with the nuts and fruit. Fresh parsley brightens the dish with its green color and fresh flavor. You can leave it out if you want a lighter salad. - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 tablespoon honey or maple syrup - Salt and pepper to taste The dressing ties all the flavors together. Olive oil adds richness. Balsamic vinegar brings a tangy note. Honey or maple syrup gives a hint of sweetness. This balance of flavors makes the salad shine. A pinch of salt and pepper enhances everything. Use the ingredients as a guide. Feel free to adjust based on your taste. Enjoy your fresh and vibrant salad! {{ingredient_image_1}} 1. Preheat the oven to 400°F (200°C). This helps cook the Brussels sprouts evenly. 2. Halve and season Brussels sprouts. Take 1 pound of Brussels sprouts, trim the ends, and cut them in half. Place them in a bowl. Add 1 tablespoon of olive oil, salt, and pepper. Toss until they are well coated. 1. Spread Brussels sprouts on a baking sheet. Make sure they are in a single layer. This helps them roast well and get crispy. 2. Roast time and temperature. Place the baking sheet in the oven. Roast for 20-25 minutes. Toss the sprouts halfway through. They should be golden brown and tender when done. 1. Whisk dressing ingredients. In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, and 1 tablespoon of honey or maple syrup. Add a pinch of salt and pepper. Whisk until smooth and set aside. 1. Mix roasted Brussels sprouts with additional salad components. In a large bowl, combine the roasted Brussels sprouts, 1/2 cup of dried cranberries, 1/2 cup of roughly chopped pecans, and 1/4 cup of thinly sliced red onion. If you like, add 1/4 cup of crumbled feta cheese. 2. Drizzle the dressing over the salad mixture. Toss gently to mix all the ingredients. Let the salad sit for 5-10 minutes. This allows the flavors to blend well. 3. Garnish with fresh chopped parsley before serving. This adds color and a fresh taste. Roasting Brussels sprouts brings out their natural sweetness. To get them just right, coat them evenly in oil, salt, and pepper. This helps them roast evenly. Spread the sprouts on a baking sheet in a single layer. Make sure they have space between them. If they are crowded, they will steam instead of roast. Toss them halfway through cooking to ensure all sides get golden brown. This perfect roasting time is about 20-25 minutes at 400°F (200°C). You can change the dressing to suit your taste. For a sweeter touch, try maple syrup instead of honey. You can also use different oils, like avocado oil or walnut oil. Each adds a unique flavor to the salad. If you want a tangy twist, add a squeeze of lemon juice. Don’t be afraid to mix and match these flavors to find your favorite. This salad pairs well with many main dishes. Serve it alongside roasted chicken or grilled salmon for a balanced meal. It also works great with vegetarian options, like stuffed peppers or quinoa bowls. You can enjoy it warm or cold, making it a versatile dish for any occasion. Consider adding fresh bread on the side for a hearty meal. Pro Tips Freshness Matters: Use fresh Brussels sprouts for the best flavor and texture. Look for bright green, firm sprouts that are tightly closed. Optimal Roasting: Ensure the Brussels sprouts are spread out in a single layer on the baking sheet to achieve even roasting and crispiness. Flavor Boost: Add a pinch of red pepper flakes to the dressing for a subtle kick that complements the sweetness of the cranberries and honey. Make Ahead: You can roast the Brussels sprouts and prepare the dressing in advance. Just combine everything right before serving for the freshest taste. {{image_2}} You can make this salad even better with some fun extras. Consider adding other nuts or seeds. Walnuts and sunflower seeds work great. They add crunch and flavor. You can also try pumpkin seeds for a unique twist. Mixing different nuts makes the salad extra special. Feel free to swap out ingredients based on what you have. You can use different greens instead of Brussels sprouts. Spinach or kale can give a nice change. Seasonal fruits like apples or pears also add a fresh taste. They bring sweetness and a burst of color to the dish. If you want a vegan version, it’s easy to adjust. Just leave out the feta cheese. The salad still tastes great without it. You can replace the honey with maple syrup for sweetness. This keeps it plant-based while adding a nice flavor. To keep your Cranberry Pecan Brussels Sprout Salad fresh, store leftovers in an airtight container. This helps prevent moisture loss. Place it in the fridge right after serving. Use it within three days for the best taste. If you notice any wilted ingredients, remove them before eating. This keeps the salad crisp and tasty. You can freeze the salad, but it may change texture. The Brussels sprouts might become mushy. If you want to freeze it, do not add the dressing yet. Store the salad in a freezer-safe container. It can last up to three months. When ready to eat, thaw it in the fridge overnight. Reheat the salad carefully to avoid losing its crunch. Use a skillet on low heat for best results. Add a splash of olive oil to help it warm up. Stir gently to keep the Brussels sprouts from getting too soft. Heat just until warm, then enjoy! Yes, you can make this salad ahead of time. To do this well, keep the dressing separate until you are ready to serve. This helps the salad stay fresh and crisp. You can roast the Brussels sprouts and mix the other ingredients earlier in the day. Just remember to add the dressing right before you eat. This keeps the salad tasty and bright. If you want to replace pecans, try walnuts or almonds. Both nuts add a nice crunch. You can also use sunflower seeds for a nut-free option. Each choice will give a different taste but still work well in the salad. Feel free to experiment and find what you like best. Yes, this salad is gluten-free. All the ingredients, like Brussels sprouts and cranberries, do not contain gluten. Just make sure any store-bought items, like the balsamic vinegar or honey, are gluten-free too. This way, you can enjoy the salad worry-free. This post detailed a delicious salad featuring Brussels sprouts, cranberries, and pecans. You learned how to roast Brussels sprouts to perfection and mix them with tasty dressing ingredients. We explored fun tips for different variations and storage. Whether you enjoy it fresh or prepare it ahead of time, this salad is both versatile and flavorful. Embrace these steps to create a dish that suits your palate and impresses at your next meal. Enjoy experimenting and making this salad your own!

Cranberry Pecan Brussels Sprout Salad

A delicious and vibrant salad featuring roasted Brussels sprouts, dried cranberries, and pecans, topped with a tangy dressing.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and halved
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • to taste Salt and pepper
  • 1/4 cup fresh parsley, chopped for garnish

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Toss the halved Brussels sprouts in a bowl with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
  • Spread the Brussels sprouts on a baking sheet in a single layer and roast in the oven for 20-25 minutes until they are golden brown and tender, tossing halfway through.
  • While the Brussels sprouts are roasting, prepare the dressing by whisking together the remaining tablespoon of olive oil, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper in a small bowl. Set aside.
  • In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, chopped pecans, sliced red onion, and feta cheese (if using).
  • Drizzle the dressing over the salad mixture and toss gently to combine all ingredients evenly.
  • Allow the salad to sit for about 5-10 minutes to let the flavors meld.
  • Before serving, garnish with fresh chopped parsley for an added pop of color.

Notes

Feta cheese is optional but adds a nice flavor.
Keyword Brussels sprouts, cranberries, pecans, salad