Brussels Sprouts Cranberry Salad

Sometimes the simplest things are the best things. In this case, my Brussels sprouts cranberry salad is that thing.

Simply toss together sliced Brussels sprouts with sugared cranberries, tangy goat cheese, toasted walnuts and salty bacon.

It's a mélange of amazing fall flavors, I can promise you that!

How to make Brussels sprouts cranberry salad

Featured Ingredients

• Fresh Cranberries: Stick with the fresh berries for this recipe if possible.
  • Because of the lengthy time it’s in the sugar mixture, you really want to start with a firm texture.
  • And the frozen might not stand up to the overnight sugar infusion.
• Sugar: Cranberries are so incredibly tart, so soaking them in sugar will help cut the tartness (but you won’t be actually consuming all of this sugar, either.
  • It’s simply there to chill the cranberries out and the rest of the sugar water will be discarded.).
• Brussels Sprouts: These little guys are the backbone of this luscious fall salad! Not only are they bright and earthy, but they also sing the song of good health.
  • Loaded with protein, iron, and potassium, they also have a substantial amount of vitamin C, which helps keep your immune system in fighting shape!
  • Also, did we mention how delicious they are?
• Walnuts: These buttery nuts are our go-to for rich flavors – especially when there’s goat cheese and bacon involved.
  • With that said, if you don’t have any on hand or if you’re not fans of walnuts, you could easily substitute in pecans or pistachios.
  • Whatever nut you love, is the perfect nut in this salad!
• Crumbled Goat Cheese: Tangy, light, and full of flavor, goat cheese is the perfect companion to the sweet and tart cranberries!
  • And, it pairs insanely beautifully with the bacon, too.
• Bacon: ‘Nuff said. No, not really. We can espouse on the magic of bacon for hours and hours! First, really go for the good stuff here.
  • A thick cut bacon with a great chew would be amazing in this salad! And, play around with flavors.
  • A nice maple hardwood smoked bacon would be great, as would applewood smoked bacon.
  • Thick. Smoked. Bacon. Is. The. Gift. That. Keeps. Giving.
• Lemon: If you’ve read any of our recipes, you know that we’re nuts for lemon zest and juice in the kitchen!
  • The flavor elevates everything it touches, and gives recipes a sunny flavor that’s inimitable.
  • So, whenever possible we like to keep a big bowl of lemons on the counter.
• Honey: You really want the natural sweetness honey provides in this Brussels sprouts cranberry salad!
  • It pairs magically with the cranberries, walnuts, and goat cheese.

Step-by-Step Instructions

1. Bring the water and sugar to a boil in a saucepan. When the sugar is dissolved, remove pan from stove and allow to slightly.
2. Add the sugar water to a bowl with fresh cranberries. Secure with a lid, place in refrigerator and allow to sit overnight. Remove cranberries from the bowl and dry on a cooling rack or a paper towel-lined baking sheet. Discard the sugar water.
3. In a large mixing bowl, whisk together the lemon zest and juice, honey, olive oil, salt and black pepper. Taste and adjust the seasoning, if necessary.
4. Add the Brussels sprouts to the bowl with the dressing and toss to throughly coat the Brussels sprouts with the dressing. Transfer the Brussels sprouts to a large serving bowl.
5. Top salad with the sugared cranberries, crumbled goat cheese, chopped bacon and toasted walnuts.
6. Serve immediately.

Recipe Substitutions and Alternatives

• Brussels sprouts: Make it a "leafy" salad by subbing the Brussels sprouts for chopped dinosaur (lacinato) kale or mixed greens.
• Cranberries: If you're not in the mood for fresh or are short on time, sub in dried cranberries or cherries!
• Walnuts: Try this salad with toasted pecans or sliced almonds.
• Goat cheese: Sub in crumbled feta or blue cheese.
• Lemon: Try this dressing with fresh orange zest and juice!

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: Skip the cheese.
• To make this vegetarian: Skip the bacon.
• To make this vegan: Skip the cheese and bacon.
• To make this nut free: Skip the walnuts. Be sure all packaged ingredients are nut free.

Fabulous holiday recipes:

• Dutch Oven Turkey Breast with Cranberry Orange Glaze
• Orange Cranberry Sauce
• The Ultimate Autumn Salad
• Roasted Acorn Squash Salad
• Butternut Squash Apple Soup
• Apple Sausage Stuffing
• Maple Cinnamon Mashed Sweet Potatoes
• Rustic Yukon Gold Mashed Potatoes
• Hasselback Butternut Squash with Cinnamon Butter
• Roasted Delicata Squash with Walnut Crumble
• Maple Mustard Brussels Sprouts
• Balsamic Green Beans with Bacon
• Healthy Sweet Potato Casserole

Brussels Sprouts Cranberry Salad

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A simple shredded Brussels sprout salad with sugared cranberries, toasted walnuts and crispy bacon.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 5 mins
• Total Time: 20-25 mins
• Yield: Serves 10 1x
• Category: Salad, Holiday
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup water
• 1 cup granulated sugar
• 1-pound fresh cranberries, washed
• Zest and juice of 2 medium lemons
• 1 ½ tablespoons honey
• ¼ cup extra virgin olive oil
• ½-1 teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper
• 2 pounds fresh Brussels sprouts, cored and thinly sliced
• ½ cup chopped walnuts, toasted
• 2-ounces goat cheese, crumbled
• 4 slices cooked bacon, chopped

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Instructions

1. Bring the water and sugar to a boil in a saucepan. When the sugar is dissolved, remove pan from stove and allow to slightly. Add the sugar water to a bowl with fresh cranberries. Secure with a lid, place in refrigerator and allow to sit overnight. Remove cranberries from the bowl and dry on a cooling rack or a paper towel-lined baking sheet. Discard the sugar water.
2. In a large mixing bowl, whisk together the lemon zest and juice, honey, olive oil, salt and black pepper. Taste and adjust the seasoning, if necessary.
3. Add the Brussels sprouts to the bowl with the dressing and toss to throughly coat the Brussels sprouts with the dressing. Transfer the Brussels sprouts to a large serving bowl.
4. Top salad with the sugared cranberries, crumbled goat cheese, chopped bacon and toasted walnuts.
5. Serve immediately.

Notes

Prep Tip: Shred the Brussels sprouts by sending them through the vegetable shoot on a food processor or slice with a Chef’s knife.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 185
• Sugar: 9g
• Sodium: 185mg
• Fat: 11g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 8mg