Yes, I know, romaine seems like a much better choice for the base of any basic salad. But why do Brussels sprouts get such a bad rep? I used to always turn my nose at the mention of it, but admittedly never landed my taste buds on the green veggie. Combined with the flavors of cranberries, almonds, and homemade dressing, there's no downside to this Brussels sprouts salad.

My aunt made a version of this recipe for our Thanksgiving dinner and it's been my go-to meal ever since. This salad also keeps really well, and is great to pack for lunch, add into a sandwich, or in a wrap.

Brussels Sprouts Salad with Cranberries and Almonds

  • Prep Time:15 mins
  • Cook Time:5 mins
  • Total Time:20 mins
  • Servings:4
  • Easy


  • 16 oz Brussels sprouts thinly sliced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon honey Dijon mustard
  • Sea salt and freshly ground pepper to taste
  • 1/3 cup chopped red onion
  • 1/3 cup dried cranberries
  • 1/2 cup slivered almonds
Erin O'Neill
  • Step 1

    To slice the Brussels sprouts, slice the stems first, then thinly slice each one. Repeat for the 16 oz. bag and place them in a large bowl

    Erin O'Neill
  • Step 2

    To make the dressing, combine olive oil, red wine vinegar, maple syrup, and honey Dijon mustard in a small bowl and whisk.

    Erin O'Neill
  • Step 3

    Chop the red onion and add to Brussels sprouts. Then add dried cranberries, slivered almonds, and dressing. Toss well.

    Erin O'Neill
  • Step 4

    Serve and enjoy!

    Erin O'Neill