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Brussels Sprouts & Cranberry Salad

By Paula Deen


Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Servings: 6 to 8


  • 4¼ teaspoons apple cider vinegar
  • 4 teaspoons maple syrup
  • 1¼ teaspoons Dijon mustard
  • ¾ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • ½ cup sliced almonds, toasted
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese


In a large bowl, whisk together vinegar, maple syrup, mustard, salt, and pepper; whisk in oil in a slow, steady stream until smooth. Stir in Brussels sprouts, almonds, cranberries, and feta until combined. Serve immediately.