Brussels sprouts cranberry salad pairs tender, lightly caramelized sprouts with chewy dried cranberries, crunchy walnuts, sunflower seeds, and crisp apple for a bright, versatile salad that works as a light meal, make-ahead lunch, or a festive holiday side.
This recipe is perfect for busy days and holiday prep because it’s quick to assemble, keeps well in the fridge for several days, and tastes even better as the flavors meld. You can prepare components ahead—especially the dried cranberries—to make assembling the salad fast and stress-free.
If you avoid Brussels sprouts because of bitterness, try them pan-seared or roasted for this salad. High heat develops sweetness and crispy edges, which balance beautifully with the tartness of cranberries and the crunch of walnuts and apples.
Serve this salad alongside roasted chicken, pork tenderloin, or pot roast for a complete plate, or bring it to the holiday table as a colorful, flavorful side.
See the recipe card below for exact ingredient quantities and full instructions.
Refer to the recipe card for full ingredient measurements and detailed steps.
Ingredient Notes
- Brussels Sprouts – Use fresh whole sprouts, trimmed and halved. Pre-shredded or shaved sprouts work well and reduce cook time.
- Cranberries – You can make your own dried cranberries as shown in the recipe or use store-bought dried cranberries for convenience.
- Nuts and Seeds – This salad uses walnuts and sunflower seeds; substitute almonds, pecans, or another favorite nut if desired.
- Apples – Tart varieties like Granny Smith contrast nicely with the sweet cranberries, but Fuji or Gala also work.
Follow the tips in the recipe card to make prep even easier and to customize textures and flavors to your taste.
How To Make Brussels Sprouts Cranberry Salad
- Simmer fresh cranberries in just enough water to cover until their skins soften and they pop. Drain and toss with coconut oil and sweetener.
- Spread the cranberry mixture on parchment and dehydrate in a low oven (about 200°F) for several hours until chewy and dry.
- While the cranberries dry, heat olive oil in a large skillet over medium heat. Cook halved or shredded sprouts until bright green and crisp-tender, then transfer to a large bowl.
- Toss the cooked sprouts with dried cranberries, toasted walnuts, diced apple, and sunflower seeds. Adjust seasoning and serve.
Full recipe details and quantities are available in the recipe card below.
Serving Suggestions
The salad is flavorful enough on its own, but a light splash of red wine vinegar with olive oil or a squeeze of lemon brightens the flavors. If you prefer a touch more sweetness, drizzle a small amount of honey just before serving.
Add grilled chicken or turkey to turn it into a more substantial meal, or crumble goat cheese or shaved Parmesan over the top for creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Enjoy cold, or warm gently in a skillet over low heat until heated through.
You can prepare the dried cranberries and cook the sprouts 1–2 days ahead to simplify holiday meal assembly.
Frequently Asked Questions
Slightly warm from the skillet is my favorite, but it also tastes great cold. Add grilled chicken or turkey if you want extra protein.
Yes. Shredded sprouts make a more chopped-salad texture and cook faster if you’re short on time.
Use store-bought dried cranberries and pre-shredded sprouts to save time—just toss everything together before serving.
Recipe Tips & Tricks
- Go nuts – Omit or swap walnuts for allergies or personal preference.
- Add richness – Shaved Parmesan or crumbled goat cheese add creamy contrast.
- Dress carefully – If using a vinaigrette, add it no more than 30 minutes before serving to keep the ingredients crisp.
If you enjoy this salad, please leave a five-star review in the comments—thank you!
This Brussels sprouts cranberry salad is flavorful, texturally interesting, and a lovely addition to your holiday table or weekly meal plan.
Brussels Sprouts Cranberry Salad
Ingredients
- 20 ounces Brussel Sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup walnuts toasted, chopped
- ½ cup dried cranberries recipe included below
- 1 large apple diced
- ½ cup sunflower seeds
Dried Cranberries
- 10 ounces fresh cranberries
- 1/2 cup powdered sugar
- 1 tablespoon coconut oil
Instructions
Make The Dried Cranberries
-
Preheat the oven to 200°F (about 95°C).
-
Place cranberries in a saucepan with just enough water to cover and bring to a boil.
-
Simmer 2–3 minutes so the skins soften and the berries pop, then drain and pat dry.
-
Toss the drained cranberries with powdered sweetener and coconut oil, spread on a parchment-lined sheet, and place in the oven.
-
Dehydrate for 4–5 hours, then turn off the oven and allow them to finish drying as the oven cools, or leave them overnight in the turned-off oven.
-
When the cranberries are chewy and dry, they’re ready to assemble with the salad.
Make The Brussels Sprouts Salad
-
Heat olive oil in a skillet over medium while halving or thinly slicing the sprouts.
-
Add sprouts, salt, and pepper, stirring to coat, and cook 3–4 minutes until bright green and crisp-tender.
-
Transfer sprouts to a large bowl, then add dried cranberries, walnuts, diced apple, and sunflower seeds. Toss and serve.
Notes
- Go nuts – Omit walnuts for allergies or swap for another nut.
- More richness – Add shaved Parmesan or crumbled goat cheese for creaminess.
- Dress it up – If using vinaigrette, add no earlier than 30 minutes before serving to keep textures crisp.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing the recipe is encouraged. Copying full recipes to social media is prohibited.