Go Back
+ servings

sauteed brussels sprout, cranberry, pecan, and blue cheese salad

Servings: 4 -6 servings


  • 1 lb halved brussels sprouts
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup chopped pecans toasted
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled blue cheese

maple dressing:

  • 1 tbsp maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Preheat oven to 350 degrees F.
  • Bake pecans in preheated oven on baking sheet for 8-12 minutes, until fragrant. Let cool.
  • Meanwhile, in a large skillet, heat olive oil over medium heat.
  • Add brussels sprouts and cook 7-10 minutes, stirring often, until they are bright green.
  • Once cooked remove from heat.
  • To make the dressing, combine all dressing ingredients in mason jar and shake well to thoroughly. Alternately, you can combine the ingredients in a bowl and whisk well to combine.
  • Pour dressing over brussels sprouts, along with cranberries and pecans and stir well to combine.
  • Transfer to serving bowl and top with crumbled blue cheese.
  • Serve and enjoy!


I ate this salad warm, but it would also be great cold, making it an easy side dish to make ahead of time! Add the pecans and blue cheese just prior to serving.