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Brussels Sprout Salad with Cranberries

Brussels Sprout Salad with Cranberries and Toasted Almonds

Sparkling sugared cranberries and rich toasted almonds top this incredibly tasty salad of shaved Brussels sprouts tossed in a lemon parmesan dressing.


  • 1 1/2 cups sugar divided
  • 1 bag fresh cranberries
  • 6 cups very thinly sliced brussels sprouts*
  • Zest and juice of half a lemon
  • 2 tsp grainy mustard
  • 2 tsp honey
  • 1/3 cup olive oil
  • S&P
  • 1/2 cup finely grated parmesan
  • 1 1/2 cups Sugared Cranberries
  • 1/2 cup toasted sliced almonds


  • **To make the cranberries:
  • Heat 1/2 cup sugar and 1/2 cup water in a medium saucepan until the sugar has dissolved.
  • Remove from heat.
  • Stir in 1 bag fresh cranberries and toss to coat.
  • Spread cranberries on a cooling rack and leave to dry out for about an hour.
  • Pour 1 cup sugar into a large bowl and add in the cranberries. Toss to coat and then remove to a plate and spread in an even layer.
  • To make the dressing whisk together the lemon zest & juice, mustard, honey, olive oil and good pinches of salt and pepper.
  • Toss the dressing with the shaved sprouts and the parmesan cheese. Mix well.
  • Top with the toasted almonds and 1 1/2 cups of the sugared cranberries.


*I use a mandolin with a glove
**This recipe makes more sugared cranberries than you need for the salad, but I’m quite sure you’ll be able to find some way to use them up.