Brussels Sprout Salad with Cranberries and Pecans

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

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Print Recipe

5 from 1 vote

Brussels Sprout Salad with Cranberries and Pecans

Brussels Sprout Salad with Cranberries and Pecans, chopped apples and feta cheese with a maple balsamic vinaigrette.

Prep Time20 mins

Total Time20 mins

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American

Servings: 8

Calories: 269kcal

Author: Lauren Allen

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

Calories: 269kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 181mg | Potassium: 436mg | Fiber: 5g | Sugar: 16g | Vitamin A: 715IU | Vitamin C: 74.2mg | Calcium: 82mg | Iron: 1.7mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.