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To make this delightful salad, gather these key ingredients: - 1 lb Brussels sprouts, trimmed and halved - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/4 cup red onion, thinly sliced - 1/4 cup feta cheese, crumbled (optional) These ingredients create a mix of flavors and textures. The Brussels sprouts give a nice crunch. Dried cranberries add sweetness. Pecans bring a nutty taste, while red onion offers a sharp edge. If you choose feta, it adds creaminess. For the dressing, you’ll need: - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 tablespoon honey or maple syrup - Salt and pepper to taste This dressing balances the salad. Olive oil adds richness, while balsamic vinegar brings acidity. Honey or maple syrup sweetens it just right. Don’t forget salt and pepper to enhance the flavor. To finish your salad, consider using: - Fresh parsley, finely chopped Parsley not only adds a pop of color, but it also gives a fresh taste. It makes the salad even more appealing. {{ingredient_image_2}} Set your oven to 400°F (200°C). This warm temperature helps the Brussels sprouts roast perfectly. Preheating is key for even cooking. Trim and halve the Brussels sprouts. Place them in a mixing bowl. Add one tablespoon of olive oil, salt, and pepper. Toss the sprouts until they are well coated. This step ensures they roast nicely. Spread the seasoned Brussels sprouts on a baking sheet. Make sure they are in a single layer. Roast them for 20-25 minutes. They should turn golden brown and become tender. Toss them halfway through. This helps them cook evenly. While the sprouts roast, whisk together the dressing. In a small bowl, mix one tablespoon of olive oil, balsamic vinegar, and honey or maple syrup. Add a pinch of salt and pepper. Set this aside for later. Once the sprouts are done, take them out of the oven. In a large bowl, combine the roasted Brussels sprouts, dried cranberries, chopped pecans, and thinly sliced red onion. If you like, add crumbled feta cheese. Drizzle the dressing over the salad mixture. Gently toss it all together. Make sure every part is coated in dressing. Let your salad sit for 5-10 minutes. This resting time helps the flavors blend well. To get Brussels sprouts just right, start with fresh ones. Trim off the tough ends and slice them in half. This helps them cook evenly. Toss the halves with olive oil, salt, and pepper. Make sure they have space on the baking sheet. This allows for good air flow. Roast at 400°F for 20-25 minutes. Watch for a nice golden color. Toss them halfway through for even caramelization. This step is key for great flavor. You can add more flavor with spices. Try garlic powder or smoked paprika for a warm touch. A sprinkle of red pepper flakes adds some heat. If you like sweet notes, consider adding a pinch of cinnamon. Fresh herbs like thyme or rosemary also work well. They bring a fresh taste that lifts the salad. Don't forget to taste as you go! This salad shines at gatherings. Serve it in a large bowl to show off its colors. It pairs well with grilled chicken or fish. You can also enjoy it with roasted meats. For a full meal, add quinoa or farro. This adds hearty grains and makes it more filling. Top with extra pecans and cranberries for a beautiful finish. Pro Tips Freshness Matters: Use fresh Brussels sprouts for the best flavor and texture. Look for bright green, firm sprouts without any yellowing leaves. Nut Toasting: Toast the pecans in a dry skillet for a few minutes before adding them to the salad. This enhances their flavor and adds a lovely crunch. Customize Your Dressing: Feel free to adjust the sweetness of the dressing by adding more honey or maple syrup according to your taste preference. Make Ahead: You can roast the Brussels sprouts and prepare the dressing ahead of time. Combine everything just before serving for the freshest taste. {{image_4}} You can easily make this salad your own. Add proteins to boost the nutrition. Grilled chicken, shrimp, or chickpeas work well. For veggies, consider sliced apples or roasted sweet potatoes. These choices add flavor and texture. Feel free to mix and match based on your taste. If you want a different flavor, try other dressings. A lemon vinaigrette adds zest. You can also use yogurt-based dressings for creaminess. For a spicy kick, add a touch of sriracha to the balsamic dressing. Each option brings a new twist to the salad. This salad is easy to adapt for special diets. To make it vegan, skip the feta cheese. Use maple syrup instead of honey for sweetness. For a gluten-free option, ensure your dressing is gluten-free. These small changes keep the salad delicious for everyone. To keep your salad fresh, place it in an airtight container. Make sure the container seals well to avoid air. If you have extra dressing, store it separately. This keeps the salad crisp. You can store the salad in the fridge for up to three days. After that, the sprouts may lose their crunch. If you notice any off smells or colors, it's best to toss it. This salad tastes great cold. If you prefer it warm, gently reheat the Brussels sprouts in a pan. Add a little olive oil to keep them moist. Avoid using the microwave, as it may make the salad soggy. Enjoy this delicious dish however you like! Yes, you can prepare this salad ahead of time. To do this, roast the Brussels sprouts first. Let them cool and store them in the fridge. Combine the other ingredients just before serving. This keeps everything fresh and crunchy. You can also mix the dressing ahead. Just shake well before adding it to the salad. Yes, you can use alternatives like dried cherries or raisins. If you want a tart kick, try using pomegranate seeds. Adjust the sweetness of your dressing based on your choice. Dried fruits add great flavor and texture to the salad. You can use walnuts, almonds, or hazelnuts in place of pecans. Each nut adds a different taste. Walnuts give a rich flavor, while almonds add a nice crunch. Toast the nuts lightly for a deeper taste. Yes, this salad is gluten-free. All the ingredients are naturally gluten-free. Just make sure your balsamic vinegar is also gluten-free. This salad is a great choice for anyone avoiding gluten. Enjoy the fresh flavors without worry! This blog post covered a tasty cranberry pecan Brussels sprout salad. We explored the key ingredients, including Brussels sprouts, pecans, and cranberries. I shared easy steps for roasting and mixing the salad. Helpful tips and variations add flavor and options for all diets. Enjoy this salad at home or for gatherings. It's healthy, simple, and sure to impress. Keep experimenting with ingredients, and have fun with your meals!

Cranberry Pecan Brussels Sprout Salad

Discover the delightful Cranberry Pecan Brussels Sprout Salad, the perfect blend of flavors for a healthy holiday salad recipe. This roasted Brussels sprouts salad, enhanced with feta cheese, dried cranberries, and crunchy pecans, is a must-try! Whip up this easy salad with cranberries and nuts for your next gathering. Click to save and enjoy a festive, nutritious dish that everyone will love! #HealthySalads #HolidayRecipes #BrusselsSprouts #CranberryPecanSalad
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey or maple syrup

Salt and pepper to taste

1/4 cup fresh parsley, finely chopped for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will ensure it reaches the right temperature for roasting the Brussels sprouts.

    Prepare the Brussels Sprouts: In a mixing bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, a generous sprinkle of salt, and freshly cracked pepper. Make sure they are well coated for optimal roasting.

      Roast the Sprouts: Spread the seasoned Brussels sprouts on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are beautifully golden brown and tender. Remember to toss them halfway through the roasting for even cooking.

        Make the Dressing: While the Brussels sprouts are roasting, prepare the dressing. In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper. Set this flavorful dressing aside as you finish the salad.

          Combine Salad Ingredients: In a large mixing bowl, add the roasted Brussels sprouts, dried cranberries, chopped pecans, thinly sliced red onion, and crumbled feta cheese if you’re using it.

            Dress the Salad: Drizzle the prepared dressing over the salad mixture. Gently toss everything together to ensure that all components are coated with the dressing for maximum flavor.

              Let It Marinate: Allow the salad to sit for about 5-10 minutes. This resting time helps the flavors meld beautifully, enriching the overall taste.

                Final Touches: Just before serving, sprinkle the salad with fresh chopped parsley to add a burst of color and freshness.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                    - Presentation Tips: Serve the salad in a large, decorative bowl to showcase its vibrant colors. For an elegant touch, you can scatter extra pecans and cranberries on top before garnishing with parsley.