Brussels Sprouts Cranberry Salad
A simple shredded Brussels sprout salad with sugared cranberries, toasted walnuts and crispy bacon.
- 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
- 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
Instructions
- 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.
- 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.
- 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.
- Top salad with the sugared cranberries, crumbled goat cheese, chopped bacon and toasted walnuts.
- 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
Keywords: easy, holiday, Christmas, quick, overnight, soaked cranberries, tasty, healthy