Two Peas and Their Pod

Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese

How is Thanksgiving next week? I looked at the calendar yesterday and was shocked. I thought I had another week to get ready. I need to get my act together. It’s game time!

We aren’t doing anything big for Thanksgiving since we don’t have family close by, but we are going to celebrate with good food. We are making a small feast to share with friends. I don’t have the entire menu set yet, I know, I need to get on that. Hey, I thought I had another week. I do know I am making Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese. This side dish is so easy and is a great addition to any Thanksgiving table. 

If you usually turn up your nose when you hear the word BRUSSELS SPROUTS, hang with me on this one. The brussels sprouts are not cooked, so they don’t have a strong flavor. Fresh brussels sprouts are chopped and mixed in with dried cranberries, toasted pecans, and blue cheese. All of those goodies get drizzled with a simple apple cider dijon mustard dressing.

I love the crunch from the brussels sprouts and pecans. The dried cranberries add a hint of sweetness while the blue cheese adds the perfect amount of creaminess. All of the flavors work together to create an amazing  side dish…or main dish. Sometimes I eat this and only this for dinner. It is so good all by itself! I will share on Thanksgiving day though:)

Looking for an easy side dish to add to your Thanksgiving table? Make Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese.

Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese

Yield: Serves 4-6

Prep Time: 15 minutes

Total Time: 15 minutes

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


1 pound brussels sprouts
1 cup roughly chopped pecans
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
1/2 cup dried cranberries
1/3 cup crumbled blue cheese


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. 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. 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. 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.

Note-you can also use a mandoline or food processor to chop the brussels sprouts.

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81 Responses to “Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese”

  1. Blog is the New Black — November 14, 2012 @ 6:03 am

    Perfect for the holidays!

  2. Rachel (Two Healthy Plates) — November 14, 2012 @ 7:06 am

    Sounds like a great combination of flavors and perfect for the holidays! yum !

  3. Love it! I just made Brussels Sprouts last night and I still have lots of those green little bundles left to use! I’m going to try your version over the weekend!!

  4. Cookie and Kate — November 14, 2012 @ 8:05 am

    This combination of flavors is one of my very favorites, and reminds me that I haven’t had enough Brussels sprouts yet this fall! Thanks for the reminder and the link love, Maria.

  5. the 3volution of j3nn — November 14, 2012 @ 8:44 am

    I love blue cheese with cranberries! Such a knockout combo,

  6. Abby@ The Frosted Vegan — November 14, 2012 @ 9:03 am

    I have to try a brussels sprouts salad! Can’t get my main squeeze to eat them roasted, so this might do the trick : )

  7. Cookbook Queen — November 14, 2012 @ 9:38 am

    I LOVE Brussels Sprouts!! Except for some reason, I always call them Brussel Sprouts, which is totally wrong but it’s like I can’t stop.

    Anyways — these look completely amazing!!!

  8. Heather (Heather's Dish) — November 14, 2012 @ 9:41 am

    i have literally been eating this same flavor combo for lunch for the past 2 weeks – amazing! except now i’m going to have to try it with brussels sprouts!

  9. Erica — November 14, 2012 @ 10:15 am

    oh my gosh- brussels are my most favorite vegetable! I can eat them any way! This salad looks amazing. I am totally with you- I thought there was another week before thanksgiving- yikes!

  10. Katie @ Blonde Ambition — November 14, 2012 @ 10:22 am

    I have recently gotten into shredded Brussels sprouts- definitely a fan! Plus I make a vinaigrette like this all the time. So yummy, and it sounds like they’d go great together!

  11. Melissa — November 14, 2012 @ 10:25 am

    Wow that looks amazing! Could I use asparagus instead?

  12. Amanda — November 14, 2012 @ 11:12 am

    This looks amazing Maria!! Love all those flavors!! Wish we were getting together for Thanksgiving!! :)

  13. Living The Sweet Life — November 14, 2012 @ 11:18 am

    Yumm!! This is one good looking salad! I love the mix of flavours and textures, and I wouldn’t mind if I ended up with leftovers 😀

  14. Bev @ Bev Cooks — November 14, 2012 @ 11:31 am

    Loveovoevoeoveovoeo the sprouts!

  15. Kare @ Kitchen Treaty — November 14, 2012 @ 11:37 am

    This is such a pretty salad, and it’d be perfect for Christmas too, with its red and green!

    I’m a fiend for roasted or sauteed Brussels, but I’ve yet to try raw Brussels sprouts. I’m assuming they taste similar to raw cabbage?

  16. Lori Silbert — November 14, 2012 @ 11:50 am

    Im not a fan of Brussel Sprouts but I might be willling to give these
    a shot. I love blue cheese and love cranberries…..

  17. Kristina — November 14, 2012 @ 11:51 am

    I’m not super wild about bleu cheese. Do you think goat cheese would work in this or is there a better alternative?

    • Two Peas replied: — November 14th, 2012 @ 7:02 pm

      Feta or goat cheese would work. Use your favorite:)

  18. Lucy Lean — November 14, 2012 @ 12:20 pm

    Looks mighty fresh and crunchy – delicious x

  19. Ashley - Baker by Nature — November 14, 2012 @ 12:43 pm

    Sprouts are one of my weird addictions – love them!!! Your version looks amazing!

  20. Joanne — November 14, 2012 @ 12:53 pm

    I love that we both made brussels sprout salads today! Yours has so many fun mix-ins!

  21. Ashley @ Wishes and Dishes — November 14, 2012 @ 1:04 pm

    I actually have just taken a liking to brussels sprouts so I’ll have to try this out!!

  22. Carlas Confections — November 14, 2012 @ 1:27 pm

    This looks really great! I actually like brussels sprouts, so this looks really great to me. What a great side dish for the big day

  23. Deliciously Organic — November 14, 2012 @ 1:32 pm

    A beautiful Thanksgiving side dish!

  24. Annalise — November 14, 2012 @ 1:57 pm

    Love everything about this recipe. I just may have to make it to go along with our T-day meal!

  25. Marla Meridith — November 14, 2012 @ 1:57 pm

    Perfect sprouts Maria!

  26. Mary — November 14, 2012 @ 2:08 pm

    I have never tried brussels sprouts but I’ve been wondering about them lately. I don’t like dijon mustard or mustardy dressings. What other type of dressing flavor would work well with these flavors? Balsamic vinaigrette or something like a raspberry or other fruity vinaigrette? What do you think?

    • Two Peas replied: — November 14th, 2012 @ 7:02 pm

      Balsamic or a raspberry vinaigrette would work! Enjoy!

  27. HeatherChristo — November 14, 2012 @ 2:55 pm

    I just LOVE Brussels Sprouts Maria- great variation!!

  28. Marina {} — November 14, 2012 @ 2:55 pm

    I am seriously obsessed with this recipe. I love B-sprouts but always make them the same way. I am going to make this for a pre-Thanksgiving party on Thursday – thanks!

  29. Cassie | Bake Your Day — November 14, 2012 @ 3:23 pm

    This is mouthwatering! I have been eating a lot of Brussels sprouts lately. I love the toppings you chose.

  30. Jeanine — November 14, 2012 @ 4:02 pm

    I know, how is thanksgiving next week! Looks delicious, brussels sprouts & cranberries are one of my most favorite things… & thanks for the link love :)

  31. RJ — November 14, 2012 @ 5:09 pm

    I’m not waiting for Thanksgiving to make this! :) I tried a shredded brussels sprouts salad last year and loved it (I think it had a similar dressing but with walnuts and manchego), but had totally forgotten about it. Thanks for the reminder! Definitely making this soon! Love the blue cheese, pecans and cranberry combo!

  32. Julia {The Roasted Root} — November 14, 2012 @ 6:43 pm

    This salad looks divine and I love that you make it with chopped brussels! I’ve never tried brussels sprouts in a salad and I bet they’re wonderful! Great idea for a holiday side dish!

  33. Tracey — November 14, 2012 @ 7:49 pm

    I don’t think I’ve ever had raw brussels sprouts, I need to try that! This is one gorgeous dish!

  34. Ruby @ The Ruby Red Apron — November 14, 2012 @ 9:48 pm

    I love brussels sprouts! But I also haven’t tried them raw. Thanks for this new recipe!

  35. Cathy @ Noble Pig — November 15, 2012 @ 1:41 am

    I love this idea, just amazing and yummy sounding. My hubby hates brussels but I am bound and determined to change his mind.

  36. Riley — November 15, 2012 @ 11:35 am

    The holidays are flying by so quickly, I already feel like I’ve missed everything! This salad looks great!

  37. Laurie {Simply Scratch} — November 15, 2012 @ 2:21 pm

    I’m in love with this recipe already! We are BIG brussel sprout eaters and always have them on Thanksgiving… this is going on my menu for sure!

  38. Susan — November 15, 2012 @ 6:08 pm

    This salad sounds like a dream!! Crunchy, salty, sweet and nutty! I just bought all the ingredients and will be making it this weekend, as a test run for Thanksgiving.
    I usually serve a nice green salad with all the other goodies, but unfortunately doesn’t get much action on THE day.
    However when you throw in some leftover turkey- it comes in handy in the next couple days as a lighter meal option.

  39. ATasteOfMadness — November 15, 2012 @ 8:16 pm

    Wow, I need to celebrate another thanksgiving, this looks like fall in a delicious dish!

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