Cranberry Pecan Brussel Sprouts Salad

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Side dish

Thanks to Mel from A Virtual Vegan for this recipe for Cranberry Pecan Brussel Sprouts Salad using the Braun MultiQuick Hand blender. Check out her full blog post here.



  • 600g / 5 heaping cups brussel sprouts
  • 90g / ¾ slightly heaping cup pecan nuts or walnuts
  • 120g / 1 cup dried cranberries
  • 1 pomegranate, optional


  • 1 large orange, zest and juice
  • 1 shallot, or a small chunk of sweet onion
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar, or white wine vinegar
  • 5 pecan nuts or walnuts
  • ¼ teaspoon ground cinnamon
  • salt and pepper to taste

  1. Wash the brussel sprouts, removing any old leaves and the stubby bit of stalk.

  2. Shred the brussel sprouts as finely as you can and put them into a large bowl. Chop the nuts into small pieces and add them too along with the dried cranberries. 

  3. Blend the dressing ingredients together until completely smooth. If you prefer a slightly thinner dressing, just add a few drops of water until you get to the consistency you like.

  4. Pour the dressing over the salad and toss to distribute evenly.  Sprinkle with a few extra cranberries and pecans if you wish and also some optional pomegranate arils too if you have them.

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