Brussels Sprouts Cranberry Salad

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


  • 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


  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.


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


Keywords: easy, holiday, Christmas, quick, overnight, soaked cranberries, tasty, healthy