A fresh, crunchy Brussels Sprout Salad with cranberries, toasted nuts, and a tangy dressing, perfect for lunch, sides, or holiday meals.

Scale

4 cups Brussels sprouts, finely shredded

½ cup dried cranberries

½ cup toasted pecans or walnuts

¼ cup grated Parmesan cheese (optional)

1 small red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and black pepper to taste

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1. Shave or finely slice Brussels sprouts and place in a large bowl.

2. Combine dried cranberries, toasted nuts, Parmesan, and red onion with sprouts.

3. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

4. Drizzle dressing over salad and toss until coated.

5. Serve immediately or store dressing separately for later.

For a protein boost, add grilled chicken, turkey, or tofu.

Add apple or pear slices for extra sweetness.

Store dressing separately to keep salad crisp.

Vegan option: skip Parmesan or use a plant-based alternative.