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Brussels Sprouts Salad

Brussels Sprout and Cranberry Salad

Annette Reeder
4.50 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6
Calories 130


  • 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


  • Destem and cut brussels sprouts in half.
    Brussels Sprout Prep
  • 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!
    Brussels Sprout and Cranberry Salad


Calories: 130kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 7mgSodium: 113mgPotassium: 334mgFiber: 4gSugar: 5gVitamin A: 605IUVitamin C: 66mgCalcium: 80mgIron: 1mg
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