Name: Brussels Sprout Cranberry-Pecan Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 12 oz Brussels sprouts, finely shredded; ½ cup dried cranberries, chopped; ⅓ cup pecans, chopped; 2 tbsp red wine vinegar; 2 tbsp Dijon mustard; ¼ tsp sea salt; ⅛ tsp black pepper; ½ tsp garlic powder; ¼ tsp onion powder; 1 tbsp honey; ⅓ cup olive oil (5–6 tbsp); 

Hey Y’all, Let’s Make Magic wi

Brussels Sprout Cranberry-Pecan Salad

Print Recipe

When the leaves turned gold and red, my aunt would bring this salad to every family gathering. The Brussels sprouts, sliced fine like green confetti, mingled with cranberries and pecans, always made the room smell like comfort. The honey mustard vinaigrette brought it all together—just like her stories. Bring a little warmth to your table with every crunchy, tangy bite

Author: Wyatt Porter
Prep Time: 15 min
Total Time: 15 min

Ingredients

Scale

For the Salad:

12 oz Brussels sprouts, finely shredded

½ cup dried cranberries, chopped

⅓ cup pecans, chopped

For the Honey Mustard Vinaigrette:

2 tbsp red wine vinegar

2 tbsp Dijon mustard

¼ tsp sea salt

⅛ tsp black pepper

½ tsp garlic powder

¼ tsp onion powder

1 tbsp honey

⅓ cup olive oil (5–6 tbsp)

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper, garlic and onion powders, and honey.

Slowly drizzle in olive oil while whisking until emulsified.

In a large mixing bowl, toss shredded Brussels sprouts with cranberries and pecans.

Pour vinaigrette over salad and mix until evenly coated.

Let sit 10 minutes before serving to meld flavors.

Notes

Let this festive, crunchy dish become your new seasonal favorite—it’s simple, satisfying, and made to be remembered

Nutrition

Calories: 210
Sugar: 7g
Fat: 16g
Carbohydrates: 14g
Fiber: 3g
Protein: 3g

th Winter’s Underdog!

Ever notice how some dishes just feel like a hug from the inside? That’s exactly what this Brussels Sprout Cranberry-Pecan Salad is all about. Picture this: crisp, confetti-like shreds of Brussels sprouts, jewel-toned cranberries popping with tang, and buttery pecans adding that perfect crunch—all swirled in a honey mustard vinaigrette that’s equal parts zesty and sweet. It’s not just a salad; it’s a confetti cannon of flavor celebrating the coziest season! Now, I know Brussels sprouts get a bad rap—maybe you’ve suffered through a mushy, overcooked version that tasted like regret. But trust me, when you slice ’em raw and let that vinaigrette work its magic? Game. Changer. This salad bridges the gap between holiday feasts and simple weeknights, bringing brightness to the table when the days are short. It’s quick, it’s versatile, and it’s got that sweet-savory balance that’ll make even the skeptics reach for seconds. So, grab your sharpest knife and a big ol’ bowl—we’re turning humble sprouts into a star!

Why’s this my go-to winter sidekick? Because it’s real food for real life. No fancy techniques, no hours of simmering—just 15 minutes between you and a bowlful of vibrant goodness. It’s packed with texture, unapologetically bold, and holds up like a champ if you need to prep it ahead. Plus, that honey mustard vinaigrette? It’s the kind of simple alchemy that’ll make you feel like a kitchen wizard. Whether you’re jazzing up Tuesday’s dinner table or wowing the in-laws at Thanksgiving, this salad’s got your back. Ready to turn “meh” into “more, please”? Let’s get shredding!

Aunt Ginny’s Bowl of Sunshine

This salad isn’t just a recipe—it’s a time machine straight to my Aunt Ginny’s bustling kitchen every November. Picture snow dusting the pines outside her Vermont farmhouse, the air thick with roasting turkey and cinnamon, and right there on the counter, her big speckled enamel bowl filled with this emerald-and-ruby beauty. Ginny wasn’t just a cook; she was a flavor magician who could make even us kids forget we were eating veggies. She’d hand me the mandoline (supervised, of course!) and let me shred sprouts into feathery piles, sneaking me pecan halves when Mom wasn’t looking. As the vinaigrette hit the greens, that sharp, sweet aroma would cut through the richness of gravy and pies, like a fresh breeze in a cozy room. She’d always wink and say, “This one’s for crunch lovers, Wyatt—just like you.” Years later, when I recreated it after she passed, that first bite wasn’t just tasty—it was pure, unshakeable home. Now, every time I make it, I hear her laugh and feel that warm kitchen glow all over again.

Gather Your Flavor Crew 🛒

For the Salad:

12 oz Brussels sprouts, finely shredded: Look for firm, bright green sprouts—smaller ones are sweeter! Shredding them thin is key for texture. Chef’s hack: Use a food processor with the slicing blade for lightning speed, or a sharp knife. No sprouts? Thinly sliced kale works, but add a pinch of salt and massage it first to soften.
½ cup dried cranberries, chopped: They add chewy sweetness and a festive pop. Craving tartness? Swap in dried cherries or chopped apricots. For sugar-free, try unsweetened cranberries or golden raisins.
⅓ cup pecans, chopped: Their buttery richness balances the tang. Toast ’em in a dry pan for 3 minutes to deepen the flavor! Allergic? Walnuts or almonds rock too—or skip nuts entirely for pepitas.

For the Honey Mustard Vinaigrette:

2 tbsp red wine vinegar: Bright and tangy! Apple cider vinegar works in a pinch—it’ll add a fruitier kick.
2 tbsp Dijon mustard: The emulsifier hero! It thickens the dressing and adds peppery depth. Grainy mustard adds fun texture if you’ve got it.
¼ tsp sea salt + ⅛ tsp black pepper: Season in layers! I love flaky sea salt here for its gentle crunch.
½ tsp garlic powder + ¼ tsp onion powder: Quick flavor boosts without chopping! Fresh minced garlic (1 clove) works, but let it sit in vinegar first to mellow.
1 tbsp honey: The sweet glue that harmonizes everything. Maple syrup keeps it vegan, or agave for a milder touch.
⅓ cup olive oil (5–6 tbsp): Extra-virgin adds fruitiness. If it’s too strong, blend with neutral oil like avocado. Pro tip: Measure by weight (45g) for perfect emulsifying!

Let’s Build Some Crunch 👩‍🍳

Whisk the vinaigrette base: In a small bowl, combine vinegar, Dijon, salt, pepper, garlic powder, onion powder, and honey. Whisk like you’re painting rainbows—get it totally smooth! Why? This dissolves the honey and spices evenly. No honey clumps allowed!
Emulsify that goodness: Slowly drizzle in olive oil while whisking nonstop. I mean slow—like a thin stream. Chef’s secret: If your arm tires, use a fork or small immersion blender. The dressing should thicken and look creamy, not separated. If it breaks, whisk in 1 tsp hot water to rescue it!
Combine the salad crew: In a large bowl, toss shredded sprouts, cranberries, and pecans. Fun trick: Massage sprouts gently with clean hands for 30 seconds if you want ’em extra tender—like a mini spa treatment!
Dress it up: Pour the vinaigrette over the salad. Toss with tongs or two spoons until every shred glistens. Don’t rush: Flip and fold like you’re tucking in a kid—no heavy stirring that bruises the sprouts!
Let the magic happen: Wait 10 minutes before serving. This isn’t downtime—it’s flavor melding time! The sprouts soften slightly, cranberries plump up, and the dressing soaks in. Taste and add a pinch more salt if needed.

Plate It Like a Pro ✨

This salad shines bright on a white platter or in a rustic wooden bowl. For a fancy touch, top with extra pecans and a sprinkle of flaky salt right before serving. It’s a rockstar alongside roast chicken, holiday ham, or even piled onto a grain bowl with quinoa. Leftovers? Tuck them into wraps with sliced turkey the next day—the flavors deepen overnight! Serve chilled or at room temp; just avoid the microwave (nobody wants wilted crunch).

Mix It Up, Y’all! 🔄

Cheesy Twist: Crumble in salty feta or tangy goat cheese for creamy contrast.
Protein Power: Add shredded rotisserie chicken, crispy bacon bits, or chickpeas to turn it into a hearty main.
Fall Fruit Fiesta: Toss in diced apples or pears for juicy freshness. (Add them just before serving to prevent browning.)
Vegan Vibes: Swap honey for maple syrup and add creamy avocado slices.
Spice It Up: Stir a pinch of red pepper flakes into the dressing or add orange zest for citrusy zing!

Wyatt’s Whispered Wisdom 💡

This recipe’s evolved from Aunt Ginny’s “a little of this, a little of that” approach to my more precise (but still flexible!) version. Once, I accidentally used balsamic instead of red wine vinegar—turned out so good, it’s now a legit variation! Biggest lesson? Don’t skip the rest time. Those 10 minutes transform raw shreds into tender-crisp perfection. And hey, if your sprouts are stubbornly firm after mixing? Cover the bowl and let ’em sit longer—they’ll surrender to the dressing eventually. Funny story: My dog, Biscuit, once snatched a sprout off the counter mid-shred. Now he gets his own plain sprout “cookie” while I prep. Even pups know good crunch!

Your Questions, Answered! ❓

Can I make this ahead? Absolutely! Toss everything except the dressing. Store salad and vinaigrette separately in the fridge for up to 2 days. Combine 30 minutes before serving. The dressed salad keeps well for 24 hours too—just expect softer sprouts.
Help! My dressing won’t emulsify. No sweat! Whisk in 1 tsp mayo or mustard to bind it. Or, shake everything in a jar like a maraca—it’s foolproof. If it’s too thick, add a splash of water or vinegar.
Any tricks for shredding sprouts without a gadget? Trim the stem, halve them lengthwise, then thinly slice crosswise with a sharp knife. Or, use a box grater’s large holes (mind your knuckles!).
Can I use frozen Brussels sprouts? I don’t recommend it—they’ll be too watery when thawed. Fresh is best for that crisp bite!

Nutrition Per Serving (¼ recipe) 📊

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Final Thoughts: When Crunch = Comfort

At the end of the day, this Brussels Sprout Cranberry-Pecan Salad isn’t just a side dish—it’s your secret weapon for turning any winter meal into something special. It’s proof that simple, fresh ingredients can shine with just a little love (and a killer vinaigrette). Whether it’s gracing a holiday table or adding a pop of brightness to your weeknight plate, this salad brings that cozy, crunchy magic every time. So go ahead—grab your bowl, toss with heart, and let those humble sprouts steal the spotlight. Your taste buds (and maybe even your sprout-skeptic friends) will thank you!