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Shaved Brussels Sprouts, Apple, and Cranberry Salad

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Shaved Brussels Sprout, Apple, and Cranberry Salad
Shaved Brussels Sprouts, Apple, and Cranberry Salad

Okay...so if you are at all like me, you have been snowed in, and eating nothing but scones from Sally's Baking Addiction, and cookies dipped in milk chocolate and covered with toasted hazelnuts. Now that we have mostly survived the blizzard, it's time for me to cut myself off. So, here is a refreshing, healthy, recipe, for Shaved Brussels Sprouts, Apple, and Cranberry Salad. The salad is guaranteed to help you clean up your act...as long as you don't make another batch of cookies 🙂

This salad is very close in relation to my Apple and Cranberry Salad, the one major difference is the shaved Brussels sprouts instead of the arugula. The shaved Brussels sprouts pair incredibly well with the apples, cranberries, Maple Roasted Pecans, and the Dijon Apple Cider Vinaigrette. The salad is easy to throw together and a definite crowd pleaser. We made it for a neighborhood gathering the other night and added avocado to the salad. What a nice addition!

This recipe is inspired by a salad from my new Love and Lemons cookbook that I got for Christmas. Their recipe for Shredded Brussels Sprout and Cranberry Salad gave me the idea to swap Brussels sprouts for the arugula in my Apple Cranberry Salad. Yum! What a tasty switch!

The salad is really best when it is eaten right away. This ensures that the pecans stay nice and crunchy. If you don't think you'll eat all of the salad right away, store the various components separately, and then make up a single serving when you are ready for it.

Brussels Sprout, Apple and Cranberry Salad Components
Salad components prepped and ready to be tossed together.

Making the Salad

We love Brussels sprouts and look for any excuse to eat them! What makes this salad even better is that you can actually buy shredded Brussels sprouts in the grocery store if you don't have time to shred them on your own. This salad came together quite quickly. I made the dressing and the pecans early on in the day. Right before dinner, I chopped the apple, tossed it in with the Brussels sprouts, cranberries, feta, and pecans, tossed the salad with the vinaigrette, and it was ready to go!

I love the image below but I definitely need to get a better camera. My iPhone couldn't actually capture the dressing in mid-air like I wanted it to.

Dijon Apple Cider Vinaigrette
Dijon Apple Cider Vinaigrette

I hope you get a chance to make this salad. Definitely post on Instagram if you do... I would love to see how you make the salad your own!

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Maple Roasted Pecans in the Oven (Easy Recipe!)

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Looking for a quick and easy homemade snack or salad topper? Our maple roasted pecans recipe takes just 20 minutes from start to finish. Make this simple recipe in the oven with five simple ingredients, one baking sheet, and you have sweet and salty candied pecans that taste way better than anything you can buy at the grocery store.

maple roasted pecans on a gold sheet pan with a white bowl of pecans and a spatula.

I make a batch of these pecans anytime that I need a healthy snack or a sweet and salty addition to a cheese board. They are also beautiful packaged up as a gift for the holidays. Maple roasted pecans make a crunchy and delicious addition to our Shaved Brussels Sprout Slaw with apples and cranberries or our Apple and Cranberry Salad with Feta.

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Why You'll love this recipe

  1. Quick and Easy: Just 5 minutes of prep and 15 minutes in the oven. No fancy techniques or special equipment needed.
  2. Naturally Sweetened: Real maple syrup creates that sweet and salty combo without refined sugars.
  3. Incredibly Versatile: Toss them in salads, add them to a cheeseboard, toss them in lunchboxes or dress them up for a thoughtful and homemade holiday gift.
  4. Easy to Make Ahead: Batch cook this maple roasted pecan recipe on the weekend and enjoy them all week long! These roasted pecans store beautifully for up to two weeks.
  5. Perfect for Gifting: Package these in a mason jar with a ribbon for a thoughtful homemade gift during the holidays.

Ingredient Notes

small bowls of ingredients for maple roasted pecans labeled on marble background.

pecans - Use raw pecan halves for this recipe. Raw pecans toast up beautifully and soak up all of that sweet maple syrup.

olive oil - A coating of olive oil helps the pecans to roast evenly and get that perfectly crispy texture. You can also use melted coconut oil or canola oil.

maple syrup - This is where the magic happens! Use real, pure maple syrup for this recipe.

salt and pepper - Work together with the maple syrup to create the perfect sweet and salty snack!

See recipe card for exact quantities.

Instructions

pecans, maple syrup and seasoning in a small mixing bowl on marble background.
  1. Step 1: Combine the pecans, olive oil, maple syrup, salt and pepper. Mix until the pecans are well coated with the syrup.
maple roasted pecans on small gold baking sheet.
  1. Step 2: Arrange nuts on a quarter sheet pan. Bake at 350° for 10 minutes. Mix and bake for 5 more minutes.
gold sheet pan of roasted maple pecans on marble background.
  1. Step 3: Remove the pecans from the oven. Give them a quick mix with a spatula and spread them back out.
maple roasted pecans on gold baking sheet with a white spatula and white bowl filled with pecans
  1. Step 4: Allow the pecans to cool completely on the pan. Store pecans in an airtight container for up to 2 weeks.

Hint: Make a double batch - These disappear fast! Double the recipe and bake on a half sheet pan.

"perfect afternoon snack!"

These sweet and salty maple roasted pecans are perfect by the handful or delicious sprinkled over your favorite salad.

Substitutions

  • pecans - Want to switch things up? Try roasting raw almonds, walnuts or cashews instead of pecans.
  • olive oil - you can use melted butter, canola oil, melted coconut oil or any other neutral oil in place of the olive oil.

Variations

  • Sweet and Spicy - add ¼ to ½ teaspoon of chili powder or chipotle chili powder with the other ingredients.
  • Brown Butter Maple Pecans - brown 2 tablespoons of butter. Add this to the mixture of pecans, syrup and spices.
  • Maple Cinnamon Pecans - add 1 teaspoon of ground cinnamon to the nut mixture for a warm, cozy version of maple pecans.
  • Savory Herb Pecans - Add in one tablespoon of dried savory spices. I recommend a combo of thyme and rosemary. Create a savory version that is perfect for snacking or serving over a salad.

My favorite Shaved Brussels Sprouts Salad recipe is top with these sweet and salty maple roasted pecans.

Storage and Make-Ahead Instructions

These maple roasted pecans are perfect for meal prep and planning ahead.

Room temperature storage - Store cooled pecans in an airtight container at room temperature for up to 2 weeks. A mason jar or glass container with a tight-fitting lid works perfectly.

Make-ahead for entertaining - Planning a party or holiday gathering? Make these up to two weeks in advance and store in an airtight container. they're the perfect last minute addition to salads and cheese boards.

Weekly meal prep - I love to make a batch each weekend to have on hand throughout the week. Elevate boring weekday salads from boring to special in seconds.

Top Tips

After making these pecans countless times, here are my best tips:

Don't Skip the Parchment Paper - The parchment paper prevents the nuts from sticking to the pan and also makes it easy to move the nuts to a bowl or storage container.

Use real maple syrup - You want to be sure to use pure maple syrup for this recipe. Not table syrup.

Spread them in a single layer - Overlapping pecans won't roast evenly and they will stick together. A single layer works best.

Let them cool completely - The syrup coating will seem a bit soft when the pecans firs come out of the oven. Cooling is when the magic happens and they get crispy.

Make a double batch - These will disappear fast! Double the recipe and use a larger baking sheet if you want extras.

Recipe FAQs

Can I use other nuts instead of pecans?

Yes! This recipes works well with raw almonds, walnuts, cashews, or any combination of nuts that you prefer. Just keep the total amount of nuts at 2 cups and follow the same instructions.

Are these pecans vegan and gluten free?

Yes! As written with the olive oil, this recipe is both vegan and gluten free.

How do I prevent the pecans from sticking together?

Spread the pecans in a single layer on a baking sheet and give them a good mix with a spatula right when they are removed from the oven. Rearrange them into a single layer while they are still warm.

Can I add other spices and flavors?

Yes! Cinnamon, nutmeg, ginger or even a pinch of cardamon or splash of vanilla all pair beautifully with the flavor of the maple syrup.

Looking for delicious salad recipes to pair with the maple roasted pecans? Try these:

📖 Recipe

white bowl filled with maple roasted pecans on a white background.
Print Recipe
5 from 1 vote

Maple Roasted Pecans in the Oven (Easy Recipe!)

A crunchy, sweet, and salty, maple roasted pecan recipe. Liven up any soup or salad, or enjoy as a healthy snack anytime. Make this simple recipe in the oven with five simple ingredients and one baking sheet.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 8 people
Calories: 200kcal
Author: Amanda Smallwood

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 spatula
  • 1 glass container for storage

Ingredients

  • 2 cups pecans
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat oven to 350° and line a half sheet pan with parchment paper.
  • In a small mixing bowl, combine pecans, olive oil, maple syrup, and salt and pepper. Mix until the nuts are well coated. 2 cups pecans, 1 tablespoon olive oil, 2 tablespoons maple syrup, ½ teaspoon salt and ¼ teaspoon pepper
  • Spread the coated pecans onto the prepared pan and drizzle over any remaining liquid. 
  • Bake at 350° for 15 minutes. Mix halfway through.
  • Remove pecans from the oven and allow them to cool completely on the pan.
  • Once cool, move roasted pecans to an airtight container for storage.

Video

Nutrition

Calories: 200kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 146mg | Potassium: 114mg | Fiber: 2g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg

Sugar Cookies with Buttercream Icing

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various Sugar Cookies with Buttercream Icing

Sugar cookies have been a favorite in my family for years. About twenty years ago, I found this cookie recipe in a Betty Crocker Cookbook. Betty Crocker's Ultimate Cookie Book is filled with beautiful cookie recipes and this is one of them. I'm pretty sure that the cookbook was a gift from my mom the first Christmas that I lived on my own. The cookbook is out of print but it looks like you can get a used copy on amazon.

The recipe is perfect. The sugar cookies are light in the middle, and delicately crispy around the edges. Powdered sugar instead of granulated sugar produces a tender texture. Vanilla and almond extract create a unique flavor for this much loved sugar cookie. The dough rolls out easily, and of course the kids love cutting out the shapes. We make this recipe around Christmas, but it is also a great recipe for making Valentine's Day heart cookies, and Halloween pumpkins.

Make the dough in your KitchenAid mixer or using a handheld mixer. Separate the finished dough into two sections, wrap in plastic, and refrigerate for at least two hours. At this point you can also freeze the dough, and then move it to the refrigerator a day before you plan to bake it. I like doing this to make baking easier, especially around Christmas time. Right now I have frozen dough for four different cookie recipes waiting for me in the freezer 🙂

Once the dough is chilled, roll it out and cut into desired shapes. We just got an awesome new set of Christmas cookie cutters made by Joiedomi from our friends Carla and Maisie. Bake the cookies at 375° for 7-8 minutes, cool completely, and then frost and decorate with your favorite buttercream and sprinkles.

sugar cookies on a baking tray before baking

The buttercream that I used for these sugar cookies is very similar to the buttercream that I use for cupcakes. I adapted the buttercream from my Vanilla Bean Cupcake recipe. I swapped the vanilla beans out for ½ teaspoon of almond extract and used a little less milk. Again, the comination of the almond and vanilla extracts make this buttercream irrisistible!

sugar cookies next to a bowl of sprinkles and frosting

Enjoy the recipe and please, share the cookies that you make on Instagram so that I can see them! Even better, bring them over so that I can try them!

Click below to see the recipe...

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Gingerbread Sandwich Cookies

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gingerbread sandwich cookies in a row

These gingerbread sandwich cookies are a favorite in our house around the holidays.

Making Gingerbread Sandwich Cookies

These cookies are easy to mix together. You can bake them all at once, or freeze the dough in a  container. Another option is to scoop the dough onto a sheet pan, freeze, and then store the frozen balls of cookie dough in a large plastic bag until you are ready to bake them.

You'll start by creaming the butter and sugar together until light and fluffy in your stand mixer. Next, you'll add the eggs, molasses, and milk and mix until well combined. Carefully add the dry ingredients and mix the dough until it is just combined. You are ready to start baking!

The mini cookie scoop makes a perfect bite-sized cookie. I like to arrange 16-20 scoops on a half sheet tray and then bake at 350° for exactly 7 minutes. Be careful not to overbake these... you want them chewy not crunchy.

Once the cookies have cooled completely, flip half of the cookies over so that the flat side is facing up. Next, use a pastry bag fitted with a plain tube tip. Pipe about 1 tablespoon of cream cheese buttercream onto each flipped over cookie. If you don't like a cream cheese buttercream, try filling them with the Vanilla Bean Buttercream from my Chocolate Cupcake recipe.

Once you are finished, top each sandwich with a second cookie and voila! They are ready to eat and won't last long...

mixing gingerbread cookie dough scooping gingerbread cookie dough adding buttercream gingerbread cookie sandwiches

Other delicious cookie recipes

📖 Recipe

gingerbread sandwich cookies in a row
Print Recipe
5 from 4 votes

Gingerbread Sandwich Cookies

A bite-sized gingerbread sandwich cookie filled with homemade cream cheese buttercream.
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Servings: 36 sandwiches
Calories: 154kcal
Author: Amanda Smallwood

Ingredients

Gingerbread Cookies

  • ¾ cup butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tablespoon milk
  • 2 ¼ cup all-purpose flour
  • 2 ½ teaspoon ground ginger
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 tsp baking soda
  • ¼ teaspoon salt

Cream Cheese Buttercream

  • 4 oz cream cheese softened
  • 8 tablespoon butter softened
  • 4 cups confectioner's sugar
  • 2 teaspoon vanilla extract
  • 3-4 tablespoon milk
  • 1 pinch sea salt

Instructions

Gingerbread Cookies

  • Preheat your oven to 350° and line a half sheet pan with parchment paper or spray with a cooking spray. 
  • In the bowl of your standing mixer, use the paddle attachment to cream the butter and granulated sugar together. Use a medium speed to beat the butter and sugar until they are light and fluffy - about 3 minutes.
  • While the butter and sugar are mixing, combine the flour, ginger, cinnamon, cloves, baking soda, and salt in a small bowl. Stir to combine.
  • Stop the mixer and add the egg, molasses, and milk. Mix until well combined. 
  • Stop the mixer and add ½ of the dry ingredients. Turn your mixer on low and combine. Add the second ½ of the dry ingredients. Mix again until the ingredients are just combined. 
  • Using a small (½ tablespoon) cookie scoop, drop 16-20 balls of dough onto your prepared sheet pan. If you don't have a small cookie scoop, use a teaspoon to scoop the dough, and then use your hands to roll the dough into balls. Roll the cookie dough in granulated sugar and place on your cookie sheet. 
  • Bake the dough at 350° for 7-8 minutes. You want the cookies to be firm, yet not overcooked. 

Cream Cheese Buttercream

  • In the bowl of your standing mixer, using the paddle attachment to whip the softened butter and cream cheese until they are light and fluffy - about 5 minutes.
  • Add the confectioner's sugar, vanilla, and whole milk.
  • Turn your mixer on low and combine all ingredients. Once combined, turn the mixer to medium high and whip the buttercream until it is light and fluffy, about 2-3 minutes.
  • Stop the mixer, scrape the sides of the bowl, add a pinch of salt to the buttercream and mix once more, on medium high, for about 1 minute.

Making the Sandwiches

  • Once the cookies are completely cool, flip ½ of the cookies over so that the flat side is facing up. 
  • Fit a pastry bag with a plain pastry tube. Pipe the buttercream onto each cookie and then top with another gingerbread cookie. If you don't have a pastry bag, just spoon a dollop of buttercream onto each cookie. 

Nutrition

Calories: 154kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 53mg | Sugar: 14g | Vitamin A: 250IU | Calcium: 14mg | Iron: 0.5mg

gingerbread sandwich cookies on white board

Apple and Cranberry Salad with Feta and Maple Roasted Pecans

Published: | Modified: by 2 Comments

close up Apple and Cranberry Salad with Feta and Maple Roasted Pecans

After overindulging at Thanksgiving, we have been in desperate need of healthy and fulfilling lunch and dinner options. We had some leftover Maple Roasted Pecans, and a bunch of extra arugula so I decided to turn those ingredients into a fall salad of arugula, cranberries, maple roasted pecans, apples, and crumbled feta. I dressed the salad with a tangy apple cider vinaigrette, and we had lunch and dinner for a couple of days. This salad can stand alone, or would be a lovely accompaniment to a bowl of vegetable soup or a grilled cheese sandwich. Switch it up and add Maple Roasted Pumpkin Seeds if you don't have pecans!

The Maple Roasted Pecans make a lovely snack so you may want to double the recipe and have some around to snack on. The same goes for the dressing honestly... It's both tangy and sweet and the Papa Joe's Salt is a perfect way to season the dressing. I like to make up a double batch and store the extra dressing in the refrigerator for my future salads.

Because I often have friends and family with various dietary restrictions, I like to slice the apples and add them to a big salad bowl with the arugula, pecans, and dried cranberries. I then leave little dishes of the dressing and feta out for people to add to their salad if they wish. The other option is to toss all of the ingredients together in a large salad bowl and enjoy!

bowl of Apple and Cranberry Salad with Feta and Maple Roasted Pecans

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Dijon Apple Cider Vinaigrette

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Dijon Apple Cider Vinaigrette
Dijon Apple Cider Vinaigrette

This vinaigrette is so yummy! It is incredible on any salad, but I particularly like it on a fall salad of arugula, honey crisp apples, toasted seeds or nuts, cranberries, and a sprinkle of feta cheese (I'll write that post next:).

This dressing can be adapted to highlight the flavors of your salad, or to reflect your favorite flavors. You can swap the cider and cider vinegar out for citrus juice or a berry puree and a vinegar of your choice. You could also swap the dijon mustard for a honey mustard if you're not a fan of dijon.

 

It's easy to make... I simply measure all of the ingredients into a recycled jelly jar and shake it up! I often double the recipe so I have a nice homemade dressing to take for lunch too.

It's nice to add a handful of chopped fresh herbs to the dressing or the top of your salad right before serving.

📖 Recipe

mason jar with vinaigrette inside
Print Recipe
4.25 from 4 votes

Dijon Apple Cider Vinaigrette

A sweet and spicy dressing flavored with crisp apple and garlic.
Prep Time5 minutes
Total Time5 minutes
Course: Salad, Side Dish
Cuisine: American, French
Servings: 6
Calories: 121kcal
Author: Amanda Smallwood

Ingredients

  • 2 tablespoon apple cider vinegar
  • 2 cloves garlic, pressed
  • ⅓ cup olive oil
  • 2 teaspoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider
  • 1 tablespoon fresh thyme, chopped fresh rosemary or parsley would work well here too...
  • 1 pinch Papa Joe's Salt or a pinch each of salt and pepper

Instructions

  • In a medium sized jelly jar or measuring cup, combine all ingredients.
  • Cover the jar and shake vigorously to combine all of the ingredients. If you are not using a jar, use a whisk to combine the ingredients.
  • Season with additional Papa Joe's Salt or salt and pepper if needed and enjoy with your favorite salad.

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 14mg | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2.1mg | Calcium: 10mg | Iron: 0.3mg