Dinner

Brussels Sprouts Cranberry Salad Recipe

Byanna orden December 3, 2025December 3, 2025

Introduction

This Brussels Sprouts Cranberry Salad is a fresh and vibrant dish that combines the crunch of toasted walnuts and seeds with the tartness of homemade dried cranberries. Lightly sautéed Brussels sprouts add a tender texture, making it a perfect side or a light meal for any season.

A white bowl filled with a colorful mix of Brussels sprouts cut in halves and quarters, pale yellow apple chunks, bright red dried cranberries, and sprinkled with light brown sunflower seeds. The Brussels sprouts have a fresh, slightly shiny green texture, while the apple pieces add a crisp look with their smooth surface. The dried cranberries provide bold red spots scattered throughout, and the seeds add a crunchy touch with their small, oval shapes. The bowl sits on a white marbled surface with a few pieces of the ingredients spilled around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 ounces Brussels sprouts
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts, toasted and chopped
½ cup dried cranberries (see preparation below)
1 large apple, diced
½ cup sunflower seeds
10 ounces fresh cranberries
½ cup powdered sugar
1 tablespoon coconut oil

Instructions

Step 1: Make the dried cranberries by heating your oven to 200°F (93°C). Place fresh cranberries in a medium saucepan with just enough water to cover them. Bring to a boil, then simmer for 2-3 minutes until the skins soften and pop open.
Step 2: Drain the cranberries and gently pat them dry. If any cranberries remain unpopped, poke them with a fork. Transfer to a bowl and toss with powdered sugar and coconut oil until well coated.
Step 3: Line a baking sheet with parchment paper and spread the cranberries evenly. Dehydrate them in the oven for 4-5 hours, then turn off the oven and leave the cranberries inside overnight to finish drying.
Step 4: For the salad, heat olive oil in a skillet over medium heat. Meanwhile, halve or thinly slice the Brussels sprouts.
Step 5: Add the Brussels sprouts, salt, and pepper to the skillet. Stir and cook for 3-4 minutes until bright green and crisp tender. Remove from the heat and transfer to a large bowl.
Step 6: Add the homemade dried cranberries, diced apple, sunflower seeds, and toasted walnuts to the bowl. Toss gently to combine all ingredients before serving.

Tips & Variations

For extra flavor, add a splash of apple cider vinegar or a squeeze of fresh lemon juice to brighten the salad.
Substitute walnuts with pecans or almonds for a different nutty taste.
If short on time, store-bought dried cranberries can be used instead of making your own.
Try adding crumbled feta or goat cheese to add a creamy texture and tangy note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the ingredients crisp, add the dried cranberries and nuts just before serving if storing leftover Brussels sprouts separately. Reheat the Brussels sprouts gently in a skillet, then toss with the fresh ingredients.

How to Serve

A white bowl is filled with a bright salad showing two main layers: the bottom layer is a mix of green Brussels sprouts and light yellow diced apples, while the top layer includes dark red dried cranberries and light brown toasted sunflower seeds scattered on top. A wooden spoon holds a scoop of the salad in the foreground, featuring mostly Brussels sprouts, cranberries, sunflower seeds, and a few green leafy bits. The background has a white marbled texture with a blue cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this salad?

While fresh Brussels sprouts are best for texture, you can use frozen if necessary. Thaw and drain them well before cooking to avoid excess moisture.

How long do homemade dried cranberries keep?

Properly dehydrated and stored in an airtight container, homemade dried cranberries can last up to 2 weeks at room temperature or longer if refrigerated.