Description
A quick and easy no-cook salad featuring shredded Brussels sprouts, sweet dried cranberries, crunchy pecans, and a tangy maple-citrus dressing. Perfect for weeknight dinners, potlucks, and holiday tables, this kid-approved dish turns picky eaters into Brussels sprout fans.
Ingredients
- 1 pound Brussels sprouts, washed and trimmed
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/3 cup shredded Parmesan cheese (optional)
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the Brussels sprouts: Trim the tough stem ends, peel off any yellow or damaged outer leaves, rinse under cold water, and pat completely dry.
- Shred the sprouts: Cut each sprout in half lengthwise through the stem, then slice crosswise into thin ribbons (about 1/8-inch thick). You should have about 5-6 cups.
- Toast the pecans: Heat a small dry skillet over medium heat. Add chopped pecans and stir constantly for 3-4 minutes until fragrant and slightly darkened. Pour onto a plate to cool.
- Make the dressing: In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
- Soften the red onion (optional): Soak sliced red onion in cold water for 5-10 minutes to mellow the bite. Drain and pat dry.
- Assemble the salad: In a large mixing bowl, combine shredded Brussels sprouts, dried cranberries, toasted pecans, and drained red onion. Pour about three-quarters of the dressing over the top.
- Massage the salad: Use your hands to massage the dressing into the sprouts for 2-3 minutes until they turn brighter green and slightly wilted.
- Add cheese and rest: If using Parmesan, sprinkle over the top and toss gently. Let the salad sit at room temperature for at least 5 minutes (up to 15 minutes) to meld flavors.
- Final taste and serve: Taste and adjust seasoning with more dressing or salt if needed. Garnish with extra cranberries and pecans. Serve at room temperature or slightly chilled.
Notes
Don’t skip the massage step—it softens the sprouts and helps the flavor soak in. Watch pecans closely when toasting as they burn quickly. This salad tastes even better the next day; make ahead and add pecans and cheese just before serving. Double the dressing for extra absorption. Shred sprouts up to 2 days ahead and store in a sealed bag in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
Keywords: Brussels sprout salad, kid-friendly, cranberries, pecans, quick salad, no-cook, gluten-free, vegetarian, potluck, holiday side dish