Click to edit CSS
Click to edit CSS

Brussels Sprout Slaw {with Cranberries and Crumbled Candied Pecans} + An LCK Recap

Savory Sunday is here and today is a perfect and simple slaw for your Thanksgiving meal, or just any day of the week. Savory but sweet and filled with flavors of Fall.. Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}!

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

Brussels-Sprout-Slaw5

In other news…. there has been some great buzz in the LCK world!

You may or may not have seen recently that I was included in Greatist‘s List of the Top 50 Food Bloggers Making a Difference in Health, Fitness, and Hapiness along side some of my favorite bloggers and friends: Michelle Tam, Danielle WalkerLee HershAngela Liddon, and so many more. I am beyond humbled and honored; it is a great list filled with great bloggers. You check out the full article here!

You can also read my Q&A feature in Boston Magazine here. In the article I talk about why I changed my diet, how I incorporate my love of art into the blog, my favorite part of LCK (you guys!), the future, and more! Being asked these questions got me thinking about how grateful I am. The support, positive feedback, constant emails from all of you makes me love blogging more and more each day.

 

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

Weekend Recap:

This weekend was relaxing and fun.  Friday night Mike and I stayed in; we watched a movie and taste tested my Apple Cider Sangria, for the second time (oops)! I woke up early Saturday to hit the gym, did some cooking, testing, and photographing, and then headed to the mall for some holiday shopping, and and even a little treat for myself!

At night we went out for dinner to the Elephant Walk in Boston (if you live here or ever come to visit, this restaurant is delicious and has a nice gluten-free menu, too).  We started off with a traditional Cambodian salad, and I ordered sliced pork tenderloin over grilled eggplant and Mike ordered a salmon dish with spicy tomato and chick pea ragout; both dishes were to die for. After our nice dinner we headed to Cambridge, MA to see Biscuits and Gravy, a local Boston band play; a show put on by our good friends!

And now for today… cooking, photographing, recipe development, cleaning up our apartment, working out, and meal prepping for the week. I have been kicking it into gear with my “Five Weeks Until Christmas Vacation” plan, and am feeling great! A productive yet relaxing weekend on my end.

0.0 rating

Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {with a Honey Dijon Cinnamon Vinaigrette}



Prep Time 15 min

Total Time 15 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • Wash and cut of tops of brussels sprouts; slice/shred using a knife or mandolin and place in bowl
  • In a pan, heat pecans for 30 seconds then drizzle raw honey on top; mix well and remove from heat once boiling. Transfer to a flat service lined with a baking mat or parchment paper and let cool
  • Add cranberries to the bowl and once pecans have cooled, chop and add into salad
  • In a bowl whisk together dressing ingredients
  • Pour on top and mix to combine
  • Recipe Notes

    1. Serving size will depend on if you are serving as a side dish or a small appetizer
    2. -Crispy bacon
    3. -Shredded chicken
    4. -Sub cranberries for organic golden raisins or pomegranates

    Nutrition

    Loading nutrition data...

    What is your usual Sunday routine?  

    13comments
    November 24, 2013

    You Might Also Like

    Join The Discussion

    13 responses to “Brussels Sprout Slaw {with Cranberries and Crumbled Candied Pecans} + An LCK Recap”

    1. NBD. You’re famous! Love the recipe, made a similar one last weekend but obvs yours looks better 😉

    2. Alison G says:

      This was excellent. The cinnamon really added a lot to the dressing; I never would have thought of adding it! I served to friends and the two husbands had seconds and both commented on how great it was. I added a bulb of shaved fennel and subbed freshly toasted pumpkin seeds for the pecans. Thanks for a great fall salad recipe!

    3. lotte says:

      this looks so good i have to try it !

    4. anne says:

      excited to try this one, lexi! will try for thanksgiving and keep it the way it is – but potentially add in pumpkin seeds as one person who commented subbed in.

    5. Teresa says:

      Looks awesome; however honey would not be considered vegan.

    6. Linda says:

      Hi Lexi,

      Love, love, love this salad! Met you at Wholefoods in Lynnfield a few weeks back and you were offering free samples of this salad in it’s original form (sans honey and with red wine vinegar). I’ve made it twice and tried with different dressings. I like it with Caesar dressing. I literally can’t wait for lunch to eat it! It’s so nutritious and it energizes me. I have been giving out the recipe packets you gave me to my patients and the feedback has been great. Thank you for putting this all together. Love your cookbook too. I am back on the path to eating better and trying new things.

      – Dr. Linda R Haley, DC

    7. Tania Nieves says:

      How many servings would this make as a Thanksgiving side?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    How to Make a Parchment Paper Sling

    How to Make a Parchment Paper Sling

    Want to know the secret to perfectly cut brownies or bars We’re showing you How to Make a Parchment Paper

    7 Tips for Having the Best Beach Day Ever

    7 Tips for Having the Best Beach Day Ever

    Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in

    How a Nutritionist Decodes a Nutrition Facts Label

    How a Nutritionist Decodes a Nutrition Facts Label

    A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

    Subscribe to Lexis Clean Living

    Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

    This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!

    logo
    AdBlocker Detected
    Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.