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Quick Brussels Sprout Salad with Cranberries and Pecans

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A quick and easy raw Brussels sprout salad with dried cranberries, toasted pecans, and tangy lemon-maple dressing. Ready in under 15 minutes, it’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 pound Brussels sprouts (about 4 cups when shaved)
  • ½ cup dried cranberries (60g)
  • ½ cup pecans, roughly chopped (60g)
  • ⅓ cup feta cheese, crumbled (50g)
  • 3 tablespoons extra-virgin olive oil (45ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 tablespoon maple syrup (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper, freshly ground (1g)

Instructions

  1. Rinse 1 pound of Brussels sprouts under cold water and pat completely dry. Trim off tough stem ends and remove any yellow or wilted outer leaves. Using a chef’s knife, slice each sprout as thinly as possible (about ⅛-inch thick) to yield roughly 4 cups of shaved sprouts.
  2. Place ½ cup of chopped pecans in a dry skillet over medium heat. Shake the pan every 30 seconds. Toast for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  3. In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until smooth or shake vigorously for about 10 seconds.
  4. Place the shaved Brussels sprouts in a large mixing bowl. Pour about two-thirds of the dressing over them. Using clean hands, grab handfuls of sprouts and gently squeeze and rub them together for about 2 minutes until softened and darkened.
  5. Add the toasted pecans, ½ cup dried cranberries, and ⅓ cup crumbled feta to the bowl. Pour the remaining dressing over everything. Toss gently with your hands or a large spoon until evenly distributed.
  6. Let the salad rest at room temperature for 5-10 minutes before serving to allow flavors to meld (optional but recommended).
  7. Give it one last toss and taste. Adjust salt or lemon juice if needed. Transfer to a serving bowl or plate individually.

Notes

For best texture, ensure Brussels sprouts are completely dry before shaving. Massage the dressing into the sprouts for a full 2 minutes to tenderize them. If making ahead, keep dressing separate and toss just before serving. The salad is best within 30 minutes of dressing.

Nutrition

Keywords: Brussels sprout salad, quick salad, cranberry pecan salad, raw Brussels sprouts, holiday salad, easy side dish

Find it online: https://perkypan.com/quick-brussels-sprout-salad-with-cranberries-and-pecans/