Forget the boiled Brussels sprouts of your younger years. Just one bite of this cranberry Brussels sprout salad and guests will be begging to eat their vegetables.

Cranberry Brussels Sprout Salad by Evite

Prep Time: 25 min     Yield: 6 servings


For the salad:

  • 2 pounds Brussels sprouts
  • 2 cups pecans
  • 1 1/4 cups dried cranberries

For the dressing:

  • 1/4 cup olive oil
  • Juice from one lemon (about 2 tablespoons)
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt


  • 1

    Combine the dressing ingredients in a jar with a lid, secure the lid and shake vigorously to combine. Alternatively, place the ingredients in a bowl and whisk until combined.

  • 2

    Remove the tough outer leaves of the Brussels sprouts and either use a knife to slice thinly or, if you have a food processor, fit it with the thin slicing blade and slice the Brussels sprouts.

  • 3

    Transfer the sliced sprouts to a bowl and add the cranberries and pecans.

  • 4

    Toss with the dressing and set aside until ready to serve.