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”

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  3. Shi Hui — November 18, 2012 @ 11:47 pm

    this looks so awesome!!! Can the salad be pre-made? If yes, do I dress it beforehand or only prior to serving? How long will it keep in the fridge? Thanks!:)

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  5. Vanessa Larson — November 19, 2012 @ 5:27 pm

    I’ve never had raw brussels sprouts. Do they taste like cabbage? This salad looks fantastic and I love the idea of pairing them with cranberries.

  6. Sarah Caron — November 19, 2012 @ 5:41 pm

    That looks heavenly! Bookmarking to make very soon.

  7. vanillasugarblog — November 19, 2012 @ 6:50 pm

    so this would be the way to get hubby to eat brussel sprouts?
    would this work? lol

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  9. LunaTuna — November 20, 2012 @ 8:56 pm

    could one use candied pecans? if so would they still be able to be roasted? THANKS!

    • Two Peas replied: — November 20th, 2012 @ 9:53 pm

      You wouldn’t want to roast the pecans if they have already been candied.

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  12. LunaTuna — November 22, 2012 @ 1:57 pm

    Last question.. it says serve immediately. Taking it to familes house, ok to make ahead or does it get too soggy.

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  15. Eve Chalifoux — February 5, 2013 @ 6:50 pm

    The BLUE CHEESE is not GLUTEN FREE !!!

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  17. kathy @ diets — November 17, 2013 @ 4:13 pm

    This year flew. The holidays are right around the corner and it is time to start thinking about all those great meals and desserts. The holidays are great for enjoying family, friends and yummy foods. I really try to make healthy low calorie meals and snacks that are also delicious. It can be done. This recipe is perfect. I will definitely put it on my list of dishes.

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  21. Kristin — November 26, 2013 @ 4:30 pm

    I love this salad with spinach and I’ll have to try it with Brussels sprouts!
    Thank you for the recipe and the great images.

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  24. deb — November 27, 2013 @ 6:19 pm

    made this today!! I found cranberry goat cheese crumbles and used that instead of blue cheese it was AWESOME!!!
    Thank you so much!!
    Happy Thanksgiving!!!

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  31. cindy — November 11, 2014 @ 8:10 pm

    Do you slice the sprouts lengthwise or widthwise?


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  33. — November 21, 2014 @ 4:02 pm

    THANK YOU for this recipe. I made it yesterday and WOW – it was absolutely DELICIOUS!! I haven’t been able to stop telling people about it – have shared it with MANY friends and co-workers. Yummy!!

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