Brussel Sprout Salad

Brussel Sprout Salad is perfect as a side dish for steak, chicken or even fish.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serving Size4 People
  • Course
    • Salad


  • 1 lb Brussel sprouts trimmed and cut in half
  • length wise
  • 1 lemon juiced
  • 2 tablespoons red wine vinegar
  • 1/2 cup Mario olive oil
  • 3 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup dried cranberries
  • 1 cup pecans chopped
  • Coarse salt and freshly cracked black pepper to taste
  • Shaved Parmesan cheese for garnish

Add brussel sprouts to a baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes or until brussel sprouts are crispy on the edges.


In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, garlic and season with salt and pepper. Pour the dressing over the Brussels sprouts and toss to coat well.


Sprinkle the cranberries, pecans and parmesan cheese over the salad and toss to combine.