Brussels Sprouts Salad with Cranberries, Pecans & Feta

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🥗 Brussels Sprouts Salad with Cranberries, Pecans & Feta

 

🌿 A fresh, crunchy salad with sweet, salty, and tangy notes—great as a side dish or light main.

 

🔹 Ingredients (Serves 4–6)

For the Salad:

  • 1 lb (about 4 cups) Brussels sprouts, trimmed

  • ½ cup dried cranberries

  • ½ cup pecans (raw or toasted)

  • ⅓ cup crumbled feta cheese

  • ¼ red onion, thinly sliced (optional)

  • Optional: 1 apple, thinly sliced or chopped

For the Dressing:

  • 3 tbsp olive oil

  • 1 tbsp apple cider vinegar (or balsamic vinegar)

  • 1 tbsp maple syrup or honey

  • 1 tsp Dijon mustard

  • Salt & pepper, to taste

🔹 Instructions

1. Shred the Brussels Sprouts

  • Use a food processor with a slicing attachment or a sharp knife to thinly slice the Brussels sprouts.

  • Place in a large mixing bowl.

2. Toast the Pecans (optional but recommended)

  • Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Cool slightly, then roughly chop.

3. Mix the Dressing

  • Whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar.

4. Assemble the Salad

  • Add cranberries, chopped pecans, red onion, and feta to the shredded Brussels sprouts.

  • Toss with the dressing until everything is evenly coated.

  • Let sit for 10–15 minutes before serving to allow flavors to meld and sprouts to soften slightly.

5. Serve

  • Serve chilled or at room temperature. Great as a holiday side dish or make-ahead lunch!

❓ Q&A: Tips, Substitutes, and Variations

❓Can I eat raw Brussels sprouts?

A: Yes! When thinly shredded and dressed, raw Brussels sprouts are crunchy and delicious—like cabbage, but more flavorful.

❓How long does this salad last?

A: It keeps well for 2–3 days in the fridge. In fact, it’s often better the next day after the flavors meld. Add nuts or apples just before serving to keep them crisp.

❓Can I make it vegan?

A: Absolutely. Just omit the feta or use a vegan feta alternative. The rest of the ingredients are naturally vegan.

❓What can I substitute for pecans?

A:

  • Walnuts, almonds, or pistachios work well.

  • For nut-free, use pumpkin seeds (pepitas) or sunflower seeds.

❓What other cheese can I use?

A:

  • Goat cheese is a great creamy, tangy option.

  • Shaved parmesan works for a saltier, nuttier flavor.

❓Is it okay to use store-bought shredded Brussels sprouts?

A: Yes! Pre-shredded Brussels sprouts from the store are a great time-saver. Just make sure they’re fresh and not too dry.

❓Can I add protein to make it a full meal?

A:

  • Add grilled chicken, salmon, or chickpeas for a protein boost.

  • Quinoa or farro also work well mixed in for a grain-based version.

❓Can I use a different dressing?

A: Yes! Try:

  • Lemon vinaigrette for brightness

  • Balsamic glaze for richness

  • Greek yogurt dressing for creaminess.

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