Roasted Cranberry Brussels Salad

Salads can get boring. But then again, salads are one place where creativity can really shine! This is one that is unique and quite tasty. It is a perfect Thanksgiving salad. Extra special because you can make it early and it won't wilt or get soggy. Plus, it is full of holiday flavor. Cranberries and walnuts. Just don't tell the sprouts haters that those are shredded Brussels as the base green. I will keep the secret. I ate this at school and tested the waters. No one knew quite what it was I was eating. But even at three days old, this salad garnered attention. Our director kept telling me how good it smelled. Not sure if it was the salad or the Garlic Creamed Kale. Maybe a combination of both. You will have to wait for that recipe. It is a part of the Thanksgiving edition of the Diner News. Hold on, it is coming, but I still have a lot of baking to do!

This is a sturdy salad. The shredded Brussels are a little chewy--much more substance than a lettuce leaf. More like a shredded cole slaw. They are not bitter, and the flavor is mild. This dish is really a tribute to the roasted cranberries. Sweet and tart--especially if you choose to make the Cranberry Vinaigrette. The toasted walnuts add the perfect touch too.

Roasted Cranberry Brussels Salad

1 cup cranberries

1 tsp coconut oil

1 tbsp granulated erythritol  / stevia blend

1 lb fresh Brussels Sprouts

1/2 cup toasted walnuts

Cranberry Vinaigrette to taste (recipe below)

Toss cranberries with coconut oil. Bake in a 400 degree oven for 15 minutes. Remove and toss with sweetener. Let cool.

Remove outer leaves of Brussels and trim the ends.  Process with a slicing blade in a food processor.  Lightly toast walnuts and chop coarsely.  In a large bowl, combine cranberries, Brussels,  and walnuts. Arrange on a serving platter or in bowls. Drizzle with vinaigrette.

Serves 6: 

No dressing: 137 cal    6 net g carb

Cranberry Vinaigrette:   215 calories 7 net g carb

Sugarfree Cranberry Vinaigrette

1/2 cup cranberries

1/2 cup water

2 tbsp granulated erythritol / stevia blend

1/3 cup apple cider vinegar

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

2 tbsp MCT oil

In a small saucepan, heat cranberries with water and sweetener. When the berries begin to burst, mash with a spoon. Stir in vinegar, salt and pepper. Transfer to a bullet blender or jar with an immersion blender. Process with olive oil, then with MCT oil.

Serves 6: 78 calories   1 net g carb

 I thought this was beautiful on a white platter rather than a bowl. The contrast in the light greens of the Brussels and the deep jeweled red of the cranberries was pure art. The drizzle of cranberry vinaigrette made such a palette of autumn! Of course, for ease of prep, like say on a busy holiday, this one is sturdy enough to add to small bowls ahead of time, ready to bring out just before the bird. Or whatever.  It is even OK to shredd the Brussels a day or two ahead. Please use a food processor. I want you to still have fingers for the holidays. It is awful being an injured cook on Thanksgiving. Just ask me about the time I scalded my knees when the water from the base of the roaster splashed me. (Yes, the roaster was in the floor. Unconventional place to roast a turkey, but I promise I have a tiny kitchen.)

This month's Diner News is going to be awesome. I bet you will find a new recipe to try out for the upcoming holidays. I always like to add something new to our family food traditions. Do you?

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