Brussels Sprout Salad with Cranberries, Pecans, and Goat Cheese

Have you ever bought a lot of one thing, and then you have to figure out how to use it in ways that you aren’t bored of?  Well that is how I feel whenever I get brussels sprouts.  Don’t get me wrong, I love those green balls of goodness, but they get old very fast.  So I had to shake things up with this new warmed salad.  I think this is the most fall recipe ever, but it tastes fresh and light! It will be a great way to shake up your usual brussels sprout and salad routine!


  • 1 lb brussels sprouts
  • 1/4 cup fresh cranberries
  • several pecans
  • 1 tablespoon fig vinegar (or balsamic vinegar)
  • 1/2 teaspoon bacon fat (or just normal oil if you don’t have this)
  • Drizzle honey/agave nectar
  • salt and pepper
  • as much crumbled goat cheese as you like

How to:

  1. Slice your brussels sprouts.  In a pan get your bacon fat melted on medium heat.  Add in your brussels sprouts and cook for 5 minutes.
  2. Add a tablespoon of water, the cranberries, cover and continue to cook for another 10 minutes. Until tender.
  3. Once tender, add in the vinegar and honey.  Remove from heat.
  4. Add the pecans and if you don’t want a vegan recipe, add on the goat cheese!
  5. Simple as that!  So quick and delicious!

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