This Cranberry Pecan Brussels Sprout Salad is fresh & absolutely packed with flavour & interesting textures. It’s also hearty & warming thanks to the orangey cinnamon dressing.
600g / 5 heaping cups Brussels sprouts
90g / ¾ slightly heaping cup pecan nuts , walnuts make a good sub.
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 , walnuts make a good sub. For a nut-free option see recipe notes.
¼ teaspoon ground cinnamon
salt , to taste
black pepper , to taste