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}


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.

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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



  • 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


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    What is your usual Sunday routine?

    November 24, 2013

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    13 Responses

    1. 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!

    2. 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.

    3. 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

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    Author: Lexi



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