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Perfect Brussels Sprout Holiday Salad with Cranberries

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This Perfect Brussels Sprout Holiday Salad with Cranberries and Pecans is a festive, crowd-pleasing side dish that converts Brussels sprout skeptics. It’s quick, easy, and packed with savory, sweet, and nutty flavors.

Ingredients

Scale
  • 1.5 lbs (680g) Brussels sprouts
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) pecans
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 1/4 cup (25g) shaved Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Rinse Brussels sprouts and pat dry. Trim stem ends and remove any yellow or bruised leaves.
  2. Using a sharp chef’s knife, slice each sprout thinly into ribbons about 1/8-inch thick. Place in a large mixing bowl.
  3. Drizzle shredded sprouts with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss to coat evenly. Spread in a single layer on a rimmed baking sheet. Roast for 15-20 minutes, stirring halfway, until edges are deeply browned and crispy.
  4. While sprouts roast, toast pecans in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  5. In a small bowl, whisk together lemon juice, maple syrup, Dijon mustard, and minced garlic. While whisking, slowly drizzle in remaining 2 tablespoons olive oil until emulsified. Season with salt and pepper.
  6. Let roasted sprouts cool for 2 minutes, then pour vinaigrette over them. Using clean hands, gently massage dressing into sprouts for 1-2 minutes until leaves soften and brighten.
  7. Add dried cranberries and toasted pecans to the bowl. Toss gently. If using, shave Parmesan over the top. Adjust seasoning with flaky sea salt. Serve immediately or at room temperature.

Notes

Massaging the dressing into warm sprouts is key for tenderness. Toast pecans carefully to avoid burning. Salad is best served at room temperature. Leftovers keep in the fridge for up to 3 days; do not reheat.

Nutrition

Keywords: Brussels sprout salad, holiday salad, cranberry pecan salad, roasted Brussels sprouts, Thanksgiving side dish, Christmas salad, vegetarian, gluten-free

Find it online: https://spoonmira.com/perfect-brussels-sprout-holiday-salad-with-cranberries/