Brussels Sprout Salad with Cranberries and Pecans | Tastes Better From Scratch
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4.67 from 3 votes

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


  • 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


  • 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.


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