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5
from 1 vote
Warm Brussels Sprouts Salad with Cranberries and Sunflower Seeds
Fall flavors abound in this Warm Brussel Sprouts Salad tossed with cranberries and sunflower seeds.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Keyword:
brussel sprouts salad
Servings:
4
Calories:
363
kcal
Author:
Kellie
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
g
|
Calories:
363
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
2
g
|
Cholesterol:
0
mg
|
Sodium:
22
mg
|
Potassium:
462
mg
|
Fiber:
5
g
|
Sugar:
24
g
|
Vitamin A:
500
IU
|
Vitamin C:
57.3
mg
|
Calcium:
67
mg
|
Iron:
2.1
mg