Brussels sprout and cranberry salad
Brussels sprout and cranberry salad

Preparation time 25 minutes

Total time: 36 minutes

Serves 6

Ingredients

Brussels Sprout Salad

  1. 675 g (1 ½ lb) Brussels sprouts
  2. 4 slices bacon, chopped
  3. 15 ml (1 tbsp) vegetable oil
  4. 50 g (1/2 cup) pecans, chopped
  5. 40 g (1/4 cup) dry cranberries, coarsely chopped

Dressing

  1. 45 ml (3 tbsp) mayonnaise
  2. 15 ml (1 tbsp) whole-grain mustard
  3. 15 ml (1 tbsp) apple cider vinegar

Directions

For a warm gourmet salad, we’re roasting Brussels sprout leaves on a baking sheet with bacon and pecans.

Brussels Sprout Salad

  1. On a work surface, remove the leaves from the Brussels sprouts, leaving the hearts intact and about the size of a chickpea. Set aside.
  2. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  3. On the baking sheet, toss the sprout hearts with the bacon and oil. Bake for 6 to 8 minutes or until the bacon is slightly browned. Remove from the oven. Add the sprout leaves and pecans. Mix well to coat in the cooking fats. Continue to bake for 5 minutes or until the pecans and sprout leaves are golden. Remove from the oven and let cool for 5 minutes.

Dressing

  1. Meanwhile, in a bowl, whisk together all of the ingredients.

For Serving

  1. Transfer the salad to a serving dish. Top with the cranberries and dressing. Delicious served warm as part of a buffet spread or to accompany roasted poultry.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more