This salad is interesting because it’s light enough for the summer but hearty enough for the winter holidays. We enjoy it year-round. If you’re looking to add to your salad options, throw this one in the mix.
1 pound Brussels sprouts
3 tablespoons Olive Oil
1 tablespoon Kosher Salt
1 teaspoon Pepper
2 handfuls coarsely chopped pecans
4 tablespoons vegan butter
2 handfuls chopped dried cranberries
1. Preheat the oven to 400 degrees.
2. Cut the brown ends off the Brussels sprouts. Toss in a medium bowl with a generous amount of olive oil, salt and pepper. Spread over a sheet pan and bake for 35-40 minutes–until outside of the Brussels sprouts are brown and the insides are tender.
3. Meanwhile, toast the pecans on the stove in a medium saucepan over medium-high heat–about 2 minutes. Reduce the heat to medium, add the butter to the pan, and allow to melt. Cook for about 5-10 minutes until the butter has melted and reduced.
4. Add the cooked Brussels sprouts, butter/pecan mixture, and chopped cranberries to a bowl, and toss to combine. Serve immediately. Enjoy!