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.
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
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.
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.
Transfer the sliced sprouts to a bowl and add the cranberries and pecans.
Toss with the dressing and set aside until ready to serve.