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Brussels Sprout Cranberry-Pecan Salad

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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

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

Find it online: https://flavorscroll.com/brussels-sprout-cranberry-pecan-salad/