This Brussels sprouts salad is a delicious substitute for the usual roasted vegetables.

Serves 10 to 12


  • 1 cup walnuts, chopped
  • ¼ cup olive oil
  • 2 pounds Brussels sprouts, trimmed and thinly sliced
  • 1 cup red onion, finely chopped
  • ½ tsp. ground nutmeg
  • Kosher salt
  • Ground black pepper
  • 1 cup dried cranberries


Active time: 15 minutes
Total time: 30 minutes

In a large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside and reserve pan.

Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, onion, nutmeg, and salt and pepper to taste. Cook, stirring, until Brussels sprouts are wilted, 2 to 3 minutes. Remove from heat. Add dried cranberries and reserved walnuts. Toss to combine and transfer to a serving bowl. Serve warm.

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