Description
This Brussels Sprouts Cranberry Salad combines the crunch of sautéed Brussels sprouts with the tartness of homemade dried cranberries, complemented by walnuts, apple, and sunflower seeds for a refreshing and nutritious dish perfect for any season.
Ingredients
Scale
Cranberries Dried
- 10 ounces fresh cranberries
- 1/2 cup powdered sugar
- 1 tablespoon coconut oil
Salad
- 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 (from above recipe)
- 1 large apple, diced
- ½ cup sunflower seeds
Instructions
- Make The Dried Cranberries: Heat the oven to 200°F (93°C). Place the 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.
- Dry The Cranberries: Drain and gently pat the cranberries dry. For any unopened cranberries, poke them with a fork. Transfer cranberries to a bowl and toss with powdered sugar and coconut oil until evenly coated.
- Dehydrate Cranberries: Line a baking sheet with parchment paper, spread cranberries evenly, and place in the oven. Dehydrate for 4-5 hours, then turn off the oven and leave cranberries inside to dry out overnight.
- Prepare Brussels Sprouts: Heat olive oil in a skillet over medium heat. While heating, halve or thinly slice the Brussels sprouts.
- Sauté Brussels Sprouts: Add Brussels sprouts, salt, and black pepper to the skillet. Stir to combine and cook for 3-4 minutes until bright green and crisp-tender, then remove from heat.
- Assemble Salad: Transfer the cooked Brussels sprouts to a large bowl. Add the homemade dried cranberries, diced apple, sunflower seeds, and toasted walnuts. Toss gently to combine all ingredients before serving.
Notes
- You can prepare the dried cranberries ahead of time as they keep well for several days when stored in an airtight container.
- Adjust the seasoning of the Brussels sprouts to taste, adding more salt or pepper if desired.
- For extra flavor, consider adding a splash of lemon juice or a drizzle of balsamic glaze before serving.
- To toast walnuts, bake them at 350°F (175°C) for 5-7 minutes until fragrant, then chop.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Brussels sprouts salad, cranberry salad, dried cranberries, healthy salad, vegetarian, fall salad, holiday salad
