An easy side dish that’s packed with flavor, Warm Brussels Sprouts Salad with Cranberries and Sunflower Seeds is easy to make and ready in minutes. A great addition to any weeknight dinner.
Disclaimer: This post is sponsored by Barber Foods, all opinions and statements are my own…as always. #BarberNight
I’m a lover of the Brussels Sprouts. I remember getting so excited when I found out we were having them for dinner when I was little. I’d drench them in butter and salt before digging in because I’m also a lover of butter and salt. I’d cut one in half and swirl it around in the little pool of melted butter that formed on my plate. Each bite had a second bath of salty butter before being stuffed in my mouth they were absolutely my fave thing ever.
Not many people in my family love the crunchy little cabbage want-a-be’s. My husband wrinkles his nose and voices a bit of displeasure whenever I tell him I’m making them for dinner. I feel like the Brussels Sprout is a misunderstood (and often mistreated) vegetable and I’m here to help you and any fellow Brussels Sprout hater learn to love this little green leafy ball of heaven. This Warm Brussels Sprouts Salad with Cranberries and Sunflower Seeds is the perfect way to serve them…quick, easy and totally loaded with tangy, sweet flavor. And they’re absolutely perfect along side this simple Chicken Cordon Bleu from Barber Foods.
If you’re looking for a well-rounded dinner for your busy weeknights, this is the one. We’re big fans of Chicken Cordon Bleu but the prep work can make it seem like a weekend splurge….not anymore. This super easy to make Chicken Cordon Bleu is amazing and ready in 36 minutes….on the nose (at least in my oven.) I found them at my local grocery store in the freezer section! Simply remove each chicken breast from the pouch, place on a baking sheet and bake in a 375 degree oven until done. While your chicken is cooking, slice up your Brussels Sprouts and saute with a bit of olive oil and shallots until slightly softened. Turn off the heat, toss in some dried cranberries and sunflower seeds. Whisk up your dressing and toss it all together to combine. Voila….dinner is ready!
Warm Brussels Sprouts Salad is great warm or room temperature, it would be fantastic with a simple chicken breast too if you don’t have time to go to the store. And if you feel this salad may not be hearty enough along side your Barber Foods Chicken Cordon Bleu you should definitely try this loaded fall salad with pears! It’s simply spectacular and a total show stopper.
- 1 tablespoon olive oil
- 2 shallots, peeled and sliced thin
- 3 cups sliced brussels sprouts
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 3 tablespoons olive oil
- kosher salt and fresh ground pepper, to taste
- Heat the olive oil in a large skillet over medium high heat.
- Add the shallots to the pan and cook until softened.
- Stir in the brussels sprouts and cook until slightly softened tossing often, approximately 5 minutes.
- Turn off the heat. Stir in the cranberries and sunflower seeds
- Whisk together the vinegar, syrup and olive oil until thoroughly combined.
- Pour the dressing over the brussels sprouts and toss to combine. Season with salt and pepper to taste.