recipes, salad, Uncategorized, vegan

Winter Brussels Sprout Salad

Have you signed up yet for my monthly newsletter? If not, stop reading (go ahead, I’ll wait) and hop on over to to sign up. If you do it now, you’ll be in time to receive my February and March newsletters. March is all about the health benefits of green vegetables, of which Brussels sprouts get a pretty nice shout out.

So in the spirit of green vegetables, I’m sharing with you a really wonderful, healthy, and easy recipe for a winter salad that boasts Brussels sprouts as its star.

Wonder where Brussels sprouts get their unique name? There’s no mystery here. People in Belgium have loved Brussels sprouts since the 16th century, so much so that these healthy little veggies now bear the name of the place that loved them so!

Now is the perfect time to take advantage of these healthy superstars; they’re in season from fall through late winter. Brussels sprouts have tons of cholesterol-busting soluble fiber and have been shown to reduce cancer risk.

This recipe makes a great starter to a festive meal, or a side dish alongside pork or chicken (if you’re a meat eater). It can be served hot, or cold, which makes it easier to serve leftovers (should you have any). Have some picky eaters that turn their noses up to Brussels? This recipe calls for the sprouts to be halved, which makes them easier to eat and less daunting to look out. Plus, the sprouts in this recipe have a little sweetness from the agave and cranberries, and some earthiness from the walnuts, which combines perfectly with the sprouts.

Winter Brussels Sprouts Salad

1 ½ pounds of Brussels sprouts
1 cup of water
½ cup of chopped walnuts
2 teaspoons of olive oil (for cooking)
1 clove of garlic, minced
¼ cup of chopped dried cranberries
1 tablespoon of agave nectar
1 tablespoon of olive oil (for dressing)

1. Add 2 teaspoons of oil to a large pan. Add Brussels sprouts and cook 5 minutes, or until browned, stirring occasionally. Add garlic and cook 1 minute more.
2. Stir in cranberries, agave, and water. Partially cover pot. Simmer 5 – 7 minutes or until most of the liquid has evaporated and sprouts are tender.
3. Put sprouts in serving bowl and toss with the tablespoon of olive oil. Add salt and pepper to taste.
4. Top with chopped walnuts and serve.


Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out.


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