Brussels sprouts can get a bad rap from smelly, mushy, preparation methods, but in fact, they’re pretty delicious when roasted with fresh herbs and spices, sautéed in butter, or chopped and eaten raw in salad form. This particular dish is a fresh alternative—and welcome addition—to a rich Thanksgiving dinner.

Brussels sprouts are high in fiber and vitamin C content, and contain cancer-fighting antioxidants. Here they are paired with walnuts for crunch and dried cranberries for sweetness and some seasonal flair! This salad stands the test of time too, as it can be prepared a day in advance, and last for a day or two beyond your Thanksgiving feast, when wrapped and stored in the refrigerator.

Brussels Sprout Salad With Walnuts


  • 2 cups fresh Brussels sprouts
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • Salt and pepper to taste
  • 1/2 cup dried cranberries
  • 1/3 cup chopped walnuts


  1. Wash and clean your Brussels sprouts before thinly slicing them with a sharp knife (You can also use a food processor to chop them, if you prefer.).
  2. Place the sprouts in a large mixing bowl, and top with the lemon zest and juice, olive oil, honey, and salt & pepper. Toss to thoroughly combine. (There is no need to pre-mix the dressing, unless you want to, of course!)
  3. Once the sprouts are coated with the dressing, mix in the cranberries and walnuts.
  4. Serve cold or at room temperature.

We’ll be featuring Thanksgiving recipes all month long, every Tuesday on! Join us as we create a whole meal from start to finish. Find our first in the series, a spiced caramel apple cider, here!


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