Brussels Sprouts Salad with Cranberries

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Learning Kitchen Recipes

Brussels Sprouts Salad with Cranberries



Serves 6




  • 1 cup water
  • 1 cup sugar
  • 1 lb fresh cranberries, washed
  • Zest and juice of 2 lemons
  • 1 ½ Tbsp honey
  • ¼ cup extra virgin olive oil
  • Dash coarse salt and ground black pepper
  • 2 lbs roasted brussels sprouts
  • ½ cup walnuts, chopped
  • 2 oz goat cheese, crumbled
  • 4 slices bacon, cooked and crumbled
  • ¼ cup turbinado or cane sugar




  1. Bring water and sugar to a boil in a saucepan. When sugar is dissolved, remove pan from the stove and allow to cool to warm. Add the syrup to a bowl with fresh cranberries. Secure with a lid, place in refrigerator and allow to sit overnight. Remove cranberries from bowl and dry on a cooling rack for 1 hour. While cranberries dry, prep salad.

  2. Zest and juice lemons into a bowl. Add honey and whisk in olive oil. Season to taste with salt and pepper. Add brussels sprouts and toss to combine.

  3. Top salad with goat cheese, bacon and walnuts.

  4. Remove cranberries from sugar water using a slotted spoon and place in a bowl. Discard sugar water. Toss cranberries with tubinado sugar until coated. Place sugared cranberries on top of the salad.

Nutrition Facts