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a photo of a brussels sprouts leaves salad on a white plate

Brussels Sprouts Leaf Salad with Cranberries + Pecans

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Michelle Goth
This brussels sprouts salad recipe uses raw brussels sprouts leaves dressed with pecans, cranberries, feta, bacon and a light cranberry vinaigrette! 
4.98 from 38 ratings
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Ingredients
 

  • 3 cups Brussels sprout leaves, approximately 1 cup raw Brussels sprouts, tough centers discarded
  • ¼ cup dried cranberries
  • ⅓ cup pecans
  • 3 tablespoons feta cheese
  • ¼ cup chopped bacon

For the dressing ingredients:

  • 2 tablespoons pomegranate or cranberry juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon poppyseeds, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Optional toppings:

  • pomegranate arils, blood oranges, orange segments

Instructions
 

  • Remove the brussels sprout leaves from the trimmed brussels sprouts and rinse well.
  • In a large bowl, combine the brussels sprouts, cranberries, pecans, feta cheese and bacon. Set aside.
  • Make the dressing. In a small bowl, combine the honey, juice, olive oil and poppyseeds. Adjust to taste.
  • Pour the dressing over the salad and toss to combine. 
  • Transfer to a serving bowl. Allow to rest at room temperature for 10 minutes, then serve. 
Serving: 1, Calories: 370kcal, Carbohydrates: 51g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Cholesterol: 11mg, Sodium: 312mg, Fiber: 9g, Sugar: 36g
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