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Brussels Sprout and Cranberry Salad
Annette Reeder
4.50
from
4
votes
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
6
Calories
130
Ingredients
1x
2x
3x
▢
1
Pound
Brussels Sprouts
▢
2/3
Cup
Fresh Cranberries
▢
1/3
Cup
Feta Cheese
▢
1/3
Cup
Pecans
▢
1
tablespoon
Maple Syrup
(Omit on Daniel Fast)
▢
1
tablespoon
Balsamic Vinegar
▢
Olive Oil
▢
Salt & Pepper
Instructions
Destem and cut brussels sprouts in half.
Heat skillet with a drizzling olive oil over medium heat.
Add brussels sprouts to skillet and season with salt and pepper. Add cranberries.
Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender.
Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
Toss sprouts, cranberries and pecans in a large bowl. Top with crumbled feta cheese and enjoy!
Nutrition
Calories:
130
kcal
Carbohydrates:
12
g
Protein:
4
g
Fat:
8
g
Saturated Fat:
2
g
Cholesterol:
7
mg
Sodium:
113
mg
Potassium:
334
mg
Fiber:
4
g
Sugar:
5
g
Vitamin A:
605
IU
Vitamin C:
66
mg
Calcium:
80
mg
Iron:
1
mg
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