4.5 from 2 votes
Brussels Sprout Salad with Cranberries and Pecans | Tastes Better From Scratch
Brussels Sprout Salad with Cranberries and Pecans
Prep Time
20 mins
Total Time
20 mins

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

Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Unit: cup, large, pound, slice, Tablespoon, teaspoon
Servings: 8
Calories: 269 kcal
Author: Lauren Allen
  • 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
  1. 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. 

  2. Place chopped brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.

  3. For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar. 

  4. 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. 

  5. Store leftover dressing in the fridge.

Nutrition Facts
Brussels Sprout Salad with Cranberries and Pecans
Amount Per Serving
Calories 269 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 181mg 8%
Potassium 436mg 12%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 16g
Protein 5g 10%
Vitamin A 14.3%
Vitamin C 89.9%
Calcium 8.2%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.