Brussels Sprouts Salad with Dried Cranberries and Pecans

February 6, 2009 § 3 Comments


If you’d like to try a tasty salad that you can whip up as a main dish or side dish in under twenty minutes, I give this recipe my seal of approval! This was tweaked from a recipe in this month’s Vegetarian Times Mag.

1 – 1.5 pounds brussels sprouts
1/3 cup pecan pieces
2-3 teaspoons apple cider vinegar
2 shallots
1/3 cup dried cranberries, chopped
2 garlic cloves, minced
few crumbles of feta per serving
olive oil
2 teaspoons agave nectar (or preferred sweetener)
1 cup water


1.  Heat a large fry pan on medium.  Add pecans and toast for several minutes, until fragrant.  Set aside.

2.  In the same fry pan, add olive oil and shallots; cook until translucent (about five minutes).  Add garlic.

3.  Meanwhile, wash brussels sprouts; cut bottoms off and slice down the middle.  Add to fry pan and cook for about 5 minutes until edges are crispy.

4.  While the sprouts are cooking, chop dried cranberries.  After 5 minutes, add cranberries, agave nectar, vinegar and 1 cup of water.  Simmer for about 7-8 minutes, until water has cooked away and left a thick syrup behind.  Test a brussels sprout to see if they’re tender and a bit al dente.

5.  When the salad has finished cooking, take off the heat and add pecans.  Serve on individual plates with a generous serving of feta cheese on top.

Diet Notes: Gluten-free


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