Brussels Sprouts Salad with Cranberries and Toasted Walnuts
This festive salad makes a great side to any rich winter dish. The roasted Brussels sprouts leaves are a fun garnish, but can be omitted if time is limited.
Serves: 6-8 side dish servings
  • For the salad:
  • 1 ½ pounds brussels sprouts
  • ¾ cup chopped walnuts
  • ¾ cup dried cranberries
  • For the dressing:
  • ½ teaspoon finely grated lemon zest (from a large lemon)
  • ¼ cup freshly squeezed lemon juice (from a large lemon)
  • ½ teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • ½ teaspoon freshly ground black pepper
  • ½ -¾ tsp salt, to taste
  • 3 tablespoons olive oil
  • For the roasted Brussels sprouts leaves (optional):
  • Reserved outer leaves from 1 ½ lb Brussels sprouts
  • 1 tablespoon olive oil
  • Salt to taste
  1. Preheat the oven to 375˚F.
  2. Cut off the bottom stem of each Brussels sprout, and pull off the outer layer of loose leaves, reserving the crisp ones, discarding any that are wilted brown.
  3. Toast the chopped walnuts in a frying pan over medium heat, until they begin to sweat and smell toasty. Supervise closely and stir often, as they will burn quickly. Set aside to cool.
  4. Toss the outer leaves with a tablespoon of olive oil, sprinkle lightly with salt and spread in a single layer on a baking sheet, and bake for 5 minutes. Remove any leaves that are crispy and turning golden brown, stir, and bake for another 2-3 minutes, until all the leaves are crispy and golden brown. Remove to a paper towel covered plate.
  5. Cut the Brussels sprouts in half lengthwise, then slice very thinly. Toss the sliced Brussels sprouts, toasted walnuts and dried cranberries together in a large bowl.
  6. Make the dressing: Combine the lemon zest, lemon juice, dijon mustard, maple syrup, salt and pepper in a small bowl. Whisk in the olive oil in a slow stream to incorporate. Adjust salt to taste.
  7. Toss the dressing with the salad. Garnish each individual serving with the crispy roasted Brussels sprouts leaves, if using.
Recipe by Spoon With Me at