roasted cranberry   bruseel salad

Oh what’s that? This is sort of like a sandwich I posted last week?

Ya got me.

But those cranberries! I can’t stop. They’re almost like dried cranberries, but jucier and maple-ier.

Plus, I’m making this for a friend. Actually THREE friends. Bev and her growing babies. So, it’s not like I’m going to eat all the maple roasted cranberries for myself (oh wait, yes I am…this is a virtual baby shower).

But in all seriousness, I am just elated for Bev. Over the moon. Could not be more excited for that pretty mama. PLUS, our due dates are only one week apart. We’ve gotten to be big round pregnant (virtual) friends together.

But I hope someday I can actually make her some salad, let our babies wrestle, and give her a hug in real life.

Until then. Happy baby shower (and my still-nameless-boy says to give Will and Natalie a high five for him)!

brussels sprout salad

Brussels Sprouts Salad + Maple Roasted Cranberry Dressing

PRINT recipe

makes two

for the salad

  • 4 C finely chopped brussels sprouts (stems and outside leaves removed)
  • 1/2 C sliced almonds
  • 1 pear, thinly sliced
  • 1/4 C goat cheese, crumbled
  • 1/4 C roasted cranberries (below)

Layer all ingredients in a bowl.

for the cranberries

  • 1 C fresh cranberries
  • 2 T maple syrup
  • zest of one orange
  • pinch of salt and pepper

Mix everything in a bowl. Then pour cranberries on a foil lined baking sheet and roast at 400 degrees for 10-15 minutes. Let cool completely.

for the dressing

  • 1/4 C roasted cranberries (above)
  • 1/4 C olive oil
  • 2 T apple cider vinegar
  • pinch of salt and pepper

Combine all ingredients into a blender, blend until smooth, and pour generously over each salad.

Check out the other baby shower dishes for Bev!

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

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