Brussels Sprout Salad with Cranberries and Pecans, chopped apples and feta cheese with a maple balsamic vinaigrette. This sweet and tangy salad is always a crowd favorite!
Whenever we have holiday parties with a large group–potluck style–I always bring a big salad. In most potluck style gatherings we go to, the salads or veggies of any kind are usually scarce. Or, someone may have thrown together a store bought mix of caesar salad or something like that.
But everyone always LOVES a good salad with delicious toppings and a killer homemade dressing! It’s the perfect colorful, fresh side dish to bring. Some of my favorite Fall salads include:
- Roasted Butternut Squash Salad
- Broccoli Apple Salad
- Cauliflower and Bacon Salad
- Apple Cranberry Pecan Salad
So, every year when Fall rolls around I have a new favorite salad. It’s true–my husband will make fun of me for it. I get hooked on a specific salad and make it every day for weeks for my lunch.
I usually have all of the ingredients in my fridge already prepped–cooked and crumbled bacon, chopped apples with a little lemon juice to keep them from browning, homemade salad dressing, etc–so that I can just grab and toss everything together really quickly for a hearty and healthy lunch.
Well, I’m here to tell you THIS ONE–this Brussels Sprout Salad with Cranberries and Pecans, feta, chopped apples and a deliciously easy maple balsamic vinaigrette–is my new salad. It’s seriously addicting. I can’t get enough of it.
Consider trying these popular salad recipes:
- Classic Wedge Salad
- Healthy Chicken Pasta Salad
- Creamy Pesto Tortellini Pasta Salad
- Roasted Butternut Squash Salad
- Waldorf Salad
- Thai Quinoa Salad
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Brussels Sprout Salad with Cranberries and Pecans
Ingredients
- 1 1/2 pounds Brussels sprouts , rinsed and tough outer leaves pulled away
- 2/3 cup dried cranberries
- 1/2 cup pecans , chopped
- 1 large apple , chopped
- 4 slices bacon , cooked and chopped
- 2 green onions , thinly sliced
- 1/3 cup feta cheese crumbles
Maple Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tablespoons maple syrup (not pancake syrup)
- 2 teaspoons dijon mustard
- salt and freshly ground black pepper , to taste
Instructions
- Hold the core end of a brussels sprout and, starting at the top, slice it into very thin slices. Discard the core and chop remaining brussels sprouts until all are thinly sliced.
- Place chopped brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.
- For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar.
- Place a lid on the jar and shake well. Pour desired amount over the salad, a little at a time (you may not use it all!), until coated.
- Store leftover dressing in the fridge.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Lauren Allen says
I love brussels sprouts but I had never shredded them for a salad. It was delicious!
Mike says
Absolutely Delicious!!!! So Healthy too!!!