Name: Recipe "Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese"
Prep time: 15 min
Total time: 15 min
Ingredients: 1 lb brussels sprouts; 1 cup pecans (roughly chopped); 6 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tsp dijon mustard; to taste salt and freshly ground black pepper; 0.5 cup dried cranberries; 0.333 cup blue cheese (crumbled)

Don’t miss Brussels Sprout Pomegranate Citrus Salad, Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary, Cucumber Honeydew Salad with Feta, or Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts either.

Why This Chopped Brussels Sprouts Salad Is My Go-To Thanksgiving Side Dish

I looked at the calendar yesterday and realized Thanksgiving is next week. I thought I had another week to get ready. We’re not doing anything big, just a small feast with friends. But I do know one thing: I’m making this chopped Brussels sprouts salad. If you usually hate Brussels sprouts, hear me out. These are raw, so they don’t have that strong cooked flavor. They’re chopped fine and tossed with dried cranberries, toasted pecans, and blue cheese. Then drizzled with a simple apple cider dijon dressing. It’s so easy and it’s a great addition to any Thanksgiving table.

Why You’ll Love This Easy Brussels Sprouts Recipe

No cooking required, just chop and toss. This salad comes together in 15 minutes flat.
Sweet, tangy, and creamy all in one bite. The cranberries add sweetness, the pecans bring crunch, and the blue cheese gives a rich, tangy finish.
It’s a raw Brussels sprouts salad, so you get a fresh, crisp texture that pairs perfectly with rich holiday dishes.

Key Ingredients for This Blue Cheese Brussels Sprouts Salad

Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Avoid any that are yellowing or have loose leaves. Freshness matters here since they’re eaten raw.
Pecans: Toasting brings out their natural oils and adds a warm, nutty flavor. Use raw, unsalted pecans and toast them yourself for the best result. Watch them closely, they burn in seconds.
Blue cheese: A good-quality crumbled blue cheese adds creamy, tangy pockets throughout the salad. Gorgonzola or Roquefort work well. If you prefer a milder flavor, try a Danish blue.

Kitchen Tools for This Easy Brussels Sprouts Recipe

Sharp chef’s knife, for thinly slicing the Brussels sprouts by hand
Mandoline or food processor (optional), to speed up chopping
Medium frying pan, for toasting the pecans
Small jar with a tight-fitting lid, for shaking the dressing
Large mixing bowl, for tossing the salad

Tips for Making the Best Chopped Brussels Sprouts Salad

When chopping the Brussels sprouts, use a sharp knife and slice them as thinly as you can. After slicing, use your fingers to gently separate the leaves so they resemble a fine slaw. A mandoline or food processor works great too if you want to save time. Just be careful not to over-process them into mush.

Toasting the pecans is quick but requires attention. Heat a dry pan over medium-high heat, add a single layer of pecans, and stir frequently. They’ll darken and smell nutty in just a couple of minutes. Remove them from the pan immediately and spread on a plate to cool, they keep cooking off the heat and can burn fast.

This salad is best served right after tossing. The dressing will soften the sprouts over time, so if you’re making it ahead, keep the dressing separate and toss just before serving.

Variations for This Raw Brussels Sprouts Salad

If blue cheese isn’t your thing, swap in crumbled feta or goat cheese for a milder tang. Walnuts or almonds can replace the pecans, just toast them the same way. For a heartier version, add cooked bacon or prosciutto. Pomegranate seeds make a great substitute for dried cranberries, adding a pop of color and tartness. You can also turn this into a main dish salad by tossing in shredded rotisserie chicken. To keep it dairy-free, simply omit the cheese.

What to Serve with This Brussels Sprouts with Cranberries and Pecans Salad

This salad is a natural fit for Thanksgiving turkey, but it also works beautifully alongside roasted chicken, pork chops, or even a hearty grain bowl. The tangy dressing and creamy blue cheese cut through rich meats and buttery sides. For a holiday spread, pair it with mashed potatoes, roasted sweet potatoes, or a simple green bean casserole. Garnish with extra crumbled blue cheese and a few dried cranberries on top for a pretty finish.

How to Store Leftover Blue Cheese Brussels Sprouts Salad

This salad is best enjoyed immediately after tossing, because the dressing will soften the sprouts and they lose their crunch. If you have leftovers, store them in an airtight container in the fridge for up to one day. The texture won’t be as crisp, but the flavor will still be good. For the best results, keep the dressing separate and toss only what you plan to eat.

Chopped Brussels Sprouts Salad FAQs

Can I use pre-shredded Brussels sprouts from the store?

Yes, you can use pre-shredded Brussels sprouts to save time. Just check the bag for any thick stems or damaged leaves. The texture will be similar, though hand-chopped sprouts tend to be a bit more uniform.

Can I make this salad ahead of time?

You can prep the ingredients ahead, chop the sprouts, toast the pecans, and make the dressing, but don’t combine them until you’re ready to serve. Once dressed, the salad should be eaten within an hour for the best texture.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check the labels on your Dijon mustard and blue cheese, as some brands may contain trace gluten. If you’re sensitive, look for certified gluten-free versions.

Can I use candied pecans instead of toasted pecans?

You can, but skip the toasting step since candied pecans are already cooked. They’ll add extra sweetness, which pairs nicely with the cranberries. Just be aware they may not be as crunchy as freshly toasted plain pecans.

Recipe

Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese

Chopped brussels sprouts with dried cranberries, toasted pecans, blue cheese and a simple apple cider dijon dressing.

easyVegetarian

15 min

Prep Time

15 min

Total Time

Servings

753 kcal

Calories

Ingredients

Servings

1 lb brussels sprouts
1 cup pecans, roughly chopped
6 tbsp olive oil
2 tbsp apple cider vinegar

2 tsp dijon mustard
to taste salt and freshly ground black pepper
0.5 cup dried cranberries
0.333 cup blue cheese, crumbled

Instructions

1
1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and set aside.
2
2. To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of pecans. Stir frequently with a spatula until they start looking darker and you can smell the toasted nuts. Remove from heat and spread out on a plate to cool to room temperature. Make sure you watch the pecans closely, they can burn pretty quickly and they will keep cooking after removing them from the pan.
3
3. While the pecans are cooling, make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.

4
4. Add the toasted pecans, dried cranberries, and blue cheese to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
5
Note-you can also use a mandoline or food processor to chop the brussels sprouts.

Nutrition (per serving)

753kcal

Calorie breakdown

Protein7%55 kcal

Fat82%648 kcal

Carbohydrates11%91 kcal

How this was calculated — 8 of 8 ingredients matched

brussels sproutsBrussels sprouts, raw195 kcal

pecansNuts, pecans1658 kcal

olive oilOil, corn, peanut, and olive796 kcal

apple cider vinegarVinegar, cider6 kcal

dijon mustardMustard, prepared, yellow6 kcal

salt and freshly ground black pepperPepper, banana, raw0 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)66 kcal

blue cheeseCheese, blue282 kcal

Serving size ≈ 256 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, No-Cook, vegetarian

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