Brussels Sprout Salad with Nuts and Cranberries


A zesty vinaigrette enlivens our Brussels Sprout Salad with Nuts and Cranberries.

Brussels Sprout Salad with Nuts and Cranberries
Makes 6 servings
  • 1 pound Brussels sprouts, shredded
  • 1 cup walnuts
  • 1 cup dried cranberries
  • ½ cup chopped dried apricots
  • 1 navel orange, peeled and sectioned
  • ¼ cup firmly packed light brown sugar
  • ¼ cup apple cider vinegar
  • 1 teaspoon orange zest
  • ¼ cup fresh orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  1. In a large bowl, combine Brussels sprouts, walnuts, cranberries, apricots, and orange.
  2. In a small saucepan bring brown sugar and all remaining ingredients to a boil over medium-high heat; boil for 30 seconds. Immediately pour over salad, tossing to coat. Serve warm.

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