Salads > Seasonal Salads > Fall Salads > Brussels Sprouts and Cranberry Salad Recipe

Brussels Sprouts and Cranberry Salad with Maple-Dijon Vinaigrette

A vibrant and flavorful fall salad featuring shaved Brussels sprouts, sweet cranberries, crunchy pecans, and a tangy maple-dijon vinaigrette.

Prep Time
20 minutes
Cook Time
5 minutes (for toasting pecans)
Servings
6
Ingredients
  • 500 g Brussels sprouts
  • 100 g Dried cranberries
  • 75 g Pecans
  • 1/4 Red onion
  • 2 tablespoons Maple syrup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons Apple cider vinegar
  • 4 tablespoons Olive oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper

Preparing the Brussels Sprouts

Start by washing the Brussels sprouts thoroughly. Trim the ends and remove any yellow or damaged outer leaves. Thinly slice the Brussels sprouts. A mandoline slicer can be helpful for achieving uniform slices, but a sharp knife works just as well. The key is to get them as thin as possible.

Toasting the Pecans (Optional)

Toasting the pecans enhances their flavor and adds a delightful crunch to the salad. Spread the pecans in a single layer on a baking sheet. Toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until fragrant and lightly browned. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned. Let the pecans cool slightly, then roughly chop them.

Preparing the Red Onion

Finely dice the red onion. Soaking the diced red onion in cold water for 10 minutes can help to mellow its sharpness and reduce its pungent flavor. Drain well before adding it to the salad.

Making the Maple-Dijon Vinaigrette

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined. Taste and adjust seasonings as needed. You can add a little more maple syrup for sweetness or vinegar for tanginess, depending on your preference.

Assembling the Salad

In a large bowl, combine the shaved Brussels sprouts, dried cranberries, toasted pecans (if using), and diced red onion. Pour the maple-dijon vinaigrette over the salad and toss gently to coat all the ingredients evenly. Let the salad sit for at least 10-15 minutes before serving to allow the Brussels sprouts to soften slightly and the flavors to meld together. This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss it again before serving.

Nutrition Facts Estimated per 100g of product

Please note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

To reduce sugar, consider using a sugar-free maple syrup alternative. For a vegan option, ensure your Dijon mustard is vegan-friendly. If you have nut allergies, substitute the pecans with sunflower seeds or pumpkin seeds.

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FAQ

  • Can I use different nuts?

    Yes, walnuts, almonds, or even sunflower seeds can be used as a substitute for pecans.
  • Can I make this salad ahead of time?

    Yes, this salad can be made a day or two ahead of time. The Brussels sprouts will soften slightly, but the flavors will meld together even more.
  • What if I don't have apple cider vinegar?

    White wine vinegar or balsamic vinegar can be used as substitutes for apple cider vinegar.