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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Side Dishes

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

Brussels Sprout Salad with Nuts and Cranberries

MAKES 6 SERVINGS
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 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

Method
 

  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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Southern Lady January/February 2024 cover with "Subscribe Today" text

Brussels Sprout Salad with Nuts and Cranberries

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