Hi, Friends!

Here’s a great recipe that you can use this year for Thanksgiving! With the recent recall of romaine lettuce, I thought this could be a great way to enjoy a salad on Thanksgiving or with leftovers. Plus Brussels sprouts have so many nutritional benefits including fiber, Vitamin C and potassium. This recipe also includes cranberries which are a great addition to your Holiday table.

Thanksgiving Brussels Sprout Salad

  • 0 minutes
  • 13 ingredients
  • 2 steps


  • 6 cups shredded Brussels Sprout (chopped in food processor)
  • 1 cup sliced red onion
  • 1 cup blue cheese crumbles
  • 1/2 cup raw pecans
  • 1/4 cup dried cranberries
  • Dressing
  • 2 oz canola oil
  • 1 oz apple cider vinegar
  • 1 oz cranberry juice
  • 1 TB honey
  • 2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp salt


  1. Dressing: Combine all ingredients in a mason jar, secure lid and shake for 30 seconds. Set aside.
  2. Salad: Using a mixing bowl, combine brussels sprouts, onions and prepared dressing. Toss for 30 seconds to make sure dressing is evenly distributed. Top with blue cheese crumbles, pecans and dried cranberries.

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