Brussels Sprouts Cranberry Salad
Brussels sprouts cranberry salad combines crisp tender sprouts with sweet cranberries, crunchy walnuts, and crisp apples for a refreshing salad that works as a light meal or a fancy holiday side dish!
When life gets hectic (especially during the holidays), I search for recipes that tick all the boxes – quick, easy, tasty, AND make great leftovers for the next day. This salad delivers on every single one of those requirements!
What makes this recipe so practical is how well it holds up in the fridge for up to 3 days. Make it ahead for stress-free meal planning, and you’ll have the most delicious lunch waiting for you.
If you think you don’t like Brussels sprouts, this salad might just change your mind. Pan roasting transforms them completely! They get slightly sweet with crispy edges and are perfect with the chewy, tart cranberries and crunchy walnuts.
It is perfect with roasted chicken, pork tenderloin, or pot roast for a complete meal. It’s also beautiful on your holiday table next to all your favorites.
For more sprouts recipes, try my roasted sprouts and carrots, these Longhorn Steakhouse Brussels sprouts, and air fryer Brussels sprouts. They’re all delicious ways to make them!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Brussels Sprouts – Use fresh, raw, whole Brussel sprouts. Trim and slice in half or buy them at the store already prepped to save some time. Shaved Brussels sprouts make cook time quicker!
- Cranberries – I prefer to make dried cranberries myself (this recipe shows you how to make your own), but use store bought dried cranberries to make things easier and save time.
- Nuts – This recipe uses walnuts and sunflower seeds but you can swap them out for your favorites like almonds or toasted chopped pecans.
- Apples – Granny Smith are my favorite because they’re tart but a Fuji or Gala apple work the best for this recipe.
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How To Make Brussels Sprouts Cranberry Salad
- Cook the fresh cranberries in a small pot with just enough water to cover them. Bring to a boil and then simmer until they pop! Drain the water and mix them with the coconut oil and sweetener.
- Preheat the oven to 200F. Spread the cranberry mixture on a parchment lined baking sheet and cook for 4-5 hours to dehydrate them.
- While the cranberries are drying, heat olive oil in a large skillet over medium heat. Cook the sprouts until they are crisp tender, remove from heat and add to a large bowl.
- Add in the dried cranberries, walnuts, chopped apples, and sunflower seeds. Toss to combine and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
This salad is so full of flavors and textures that it doesn’t really need a dressing. But if you do want a little something to top it, try a splash of red wine vinegar and a little olive oil or lemon juice.
If you want something to balance out the flavors you can always drizzle it with a little bit of honey.
Storage
If you have any leftovers, place them in an airtight container, in the fridge, for up to 4 days.
Enjoy cold or warm it slightly in a skillet over low heat until warmed through.
You can also cook and assemble the salad 1-2 days in advance if that helps with your holiday cooking and baking.
Frequently Asked Questions
My favorite way to eat it is slightly warm, right out of the skillet! But it also tastes great cold. If you want to add some extra protein, toss in some grilled chicken or turkey!
I like serving the sprouts a little larger and in halves. But you can always shred them and serve it more like a chopped salad. They also cook quicker that way.
Buy some dried cranberries and pre-shredded sprouts from the store and toss it all together for super easy prep.
Recipe Tips & Tricks
- Go nuts – Leave out walnuts if you’re allergic, or substitute chopped peanuts for a different flavor.
- More richness – Toss in shaved Parmesan or crumble goat cheese on top for creaminess.
- Dress it up – Add your favorite vinaigrette dressing no earlier than 30 minutes before serving to keep everything fresh and crisp.
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This brussels sprouts cranberry salad recipe is rich, delicious, full of flavors and textures, and is perfect for your holiday table!
Brussels Sprouts Cranberry Salad
Ingredients
- 20 ounces Brussel Sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup walnuts toasted, chopped
- ½ cup dried cranberries recipe included below
- 1 large apple diced
- ½ cup sunflower seeds
Dried Cranberries
- 10 ounces fresh cranberries
- 1/2 cup powdered sugar
- 1 tablespoon coconut oil
Instructions
Make The Dried Cranberries
- Heat the oven to 200 degrees Fahrenheit.
- Place cranberries in a medium saucepan with just enough water to cover all of the cranberries.
- Bring to a boil, then simmer for 2-3 minutes to allow the skin of the cranberries to soften and pop open.
- Drain the cranberries gently pat away the moisture. If there are cranberries that haven’t “popped”, poke them with a fork before transferring all of the cranberries to a medium bowl.
- Add the powdered sweetener and coconut oil and toss to combine.
- Line a baking sheet with parchment paper and then arrange the cranberries on top before placing in the oven.
- Dehydrate the cranberries for 4-5 hours before turning off the oven and allowing the cranberries to continue drying out overnight (you can leave them in the oven for this step).
- Once the cranberries are ready, it’s time to assemble the salad.
Make The Brussels Sprouts Salad
- Heat the olive oil in a skillet over medium heat while you halve or thinly slice the Brussels sprouts.
- Add the brussels sprouts, salt, and pepper to the skillet, making sure to stir to combine the ingredients.
- Cook for 3-4 minutes, or until the brussels sprouts are bright green and crisp tender. Remove from the pan and place in a large bowl.
- Add the cranberries, apples, sunflower seeds, and walnuts, tossing a little to combine the ingredients, before serving.
Notes
- Go nuts – Leave out walnuts if you’re allergic, or substitute chopped peanuts for a different flavor.
- More richness – Toss in shaved Parmesan or crumble goat cheese on top for creaminess.
- Dress it up – Add your favorite vinaigrette dressing no earlier than 30 minutes before serving to keep everything fresh and crisp.
Nutrition
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