Brussels Sprouts Leaf Salad with Cranberries + Pecans

posted by Michelle Goth on Oct 1, 2019 (updated Oct 7, 2024)

This brussels sprouts salad recipe uses raw brussels sprouts leaves dressed with pecans, cranberries, feta, bacon and a light cranberry vinaigrette!

It’s been just over two months since I left my long-time job to blog full time. It’s probably been the best two months of my adult life! One unexpected consequence of this change is that I am eating a lot healthier. I’m not sure why. It could be that my stress levels are lower, so I’m not craving unhealthy food! Or, that I have more time to prep fruits and vegetables. Maybe both? Either way, I’m happy about the change, and as a result, am making more recipes like this Cranberry Pecan Brussels Sprouts Salad!

a photo of a raw brussels sprouts leaves salad with cheese, pecans and cranberries

I was inspired to make this raw brussels sprout salad recipe because I was craving a salad I used to order often for lunch near my old office. This salad was HUGE! It had shaved brussels sprouts, some type of dried fruit and nuts that rotated seasonally, goat cheese, and a super light, acidic vinaigrette. I’m such a big fan of brussels sprouts that I would have that salad delivered via Grubhub and then eat it for lunch for 2-3 days!

Since I am pretty far from that restaurant now, I made my own version of this type of crunchy salad, and it hit the spot! I love roasted and pan-fried brussels sprouts, but I really think they are at their best when they’re raw!

I cut the sprouts along the bottom root so that I could separate the outer leaves, and only use the leaves for this recipe. You could also shave them, if the texture of shredded sprouts is your preference.

Brussels sprouts are one of my favorite vegetables! If you love them too, check out Air Fryer Brussels Sprouts | Maple Bacon Brussels Sprouts | Kale Brussels Sprouts Salad with Apples and Bacon | Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

Ingredient Substitution Suggestions:

I think this salad is a beautiful side dish for a holiday meal! It adds some crunch and color to your traditional Thanksgiving dinner, for sure!

And thankfully, it has several substitutions so that you can best use the ingredients that you already have on hand. Here are a few suggestions!

Dried cranberries: Dried cherries, raisins or pomegranate seeds
Pecans: Walnuts, cashews, pepitas or pumpkin seeds
Feta cheese: Goat cheese (love!), blue cheese, Parmesan cheese or gorgonzola cheese.
Bacon: Chopped prosciutto, pancetta or ham
Honey: I do think honey adds the best flavor, but you can substitute maple syrup or agave syrup!
Dressing: Substitute fresh lemon juice, lime or any acidic fruit juice for the recommended pomegranate or cranberry juice

Recipe Additions:

There are several things you can add that are a great addition to this easy recipe! Many of them add extra color and texture. Here are a few suggestions.

Add a whole minced garlic clove to the dressing.
Add 1/4 of a chopped shallot to the dressing.
Add a bit of shredded purple cabbage for extra color and crunch.
Add 1/4 of a sliced red onion for extra color and flavor.

Need more recipe ideas for your Thanksgiving table? Check out my 70+ Fantastic Thanksgiving Recipes for Family Gatherings!

Serving Suggestions:

This hearty fall salad is perfect for your holiday table or for weekday lunches.

Serve as a side dish alongside your favorite turkey recipe, The Best Savory Cornbread Dressing and The Ultimate Southern Green Bean Casserole!

Or make it the main course and top with grilled chicken or smoked salmon!

Saving Leftovers:

Place leftovers in an airtight container and save in the refrigerator for 2-3 days. The salad should remain pretty crunchy and good to eat for a few days!