Description
A vibrant salad featuring roasted Brussels sprouts, sweet cranberries, and crunchy pecans, dressed in a honey mustard vinaigrette.
Ingredients
Scale
- 1 pound Brussels sprouts
- ½ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup olive oil
- 2 tablespoons honey
Instructions
- Shred the Brussels sprouts: Finely shred the Brussels sprouts and place them in a large mixing bowl.
- Whisk together the vinaigrette: In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, onion powder, sea salt, and black pepper until well combined.
- Combine with Brussels sprouts: Pour the vinaigrette over the shredded Brussels sprouts and toss gently to coat evenly.
- Add the extras: Toss in dried cranberries and chopped pecans, mixing gently.
- Serve and enjoy: Serve immediately or refrigerate for later enjoyment.
Notes
This salad can be made a few hours ahead of time. Just add the cranberries and pecans right before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg