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Easy Low Carb Pecan Cranberry Brussels Sprout Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 148kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 tablespoon shallots finely chopped
  • 1 garlic clove minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon pepper
  • 12 ounces Brussels Sprouts
  • ¼ cup pecans coarsely chopped, toasted
  • ¼ cup blue cheese crumbled
  • 1 tablespoon dried cranberries I used apple juice infused from Whole Foods

Instructions

  • Combine the first 7 ingredients together in a small bowl and set aside.
  • Cut off stem of Brussels sprouts and outer leaves and discard. Thinly slice and place in a large bowl.
  • Add pecans, blue cheese and cranberries.
  • Pour in dressing and toss together.
  • Enjoy immediately or refrigerate until ready to serve.

Notes

Net Carbs: 6g

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 204mg | Potassium: 272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 49mg | Calcium: 61mg | Iron: 1mg