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Total time

20 minutes


Sides, Lunch


  • 1 cup water
  • 1 cup granulated sugar
  • 1 lb fresh cranberries (washed)
  • 2 lbs fresh Brussels sprouts (washed, dried and cored )
  • 2 zest ofemons
  • 2 juice of lemons
  • 1½ tbsp honey
  • ¼ cup extra virgin olive oil
  • dash salt and black pepper
  • ½ cup walnuts (chopped and toasted )
  • 2 oz goat cheese (crumbled)
  • 4 slices lower fat bacon (cooked and crumbled)
  • ¼ cup turbinado or cane sugar


  1. To make sugared cranberries: Bring water and sugar to a boil in a saucepan. When sugar is dissolved, remove pan from stove and allow to cool until warm.

    Add the simple syrup to a bowl with fresh cranberries. Secure with a lid, place in refrigerator and allow to sit overnight. Remove cranberries from bowl and dry on a cooling rack for 1 hour.

    While cranberries dry, prep salad. Shred Brussels sprouts by sending them through the vegetable shoot on a food processor, or chop with a Chef’s knife. Place in a large bowl.

    To make dressing: Zest and juice lemons in to a bowl. Add honey and whisk in olive oil. Season to taste with salt and pepper. Thoroughly mix dressing with shredded Brussels sprouts.

    Top salad with crumbled goat cheese, crumbled crispy bacon and toasted walnuts. Place cranberries back in a bowl and toss with turbinado sugar until coated. Place sugared cranberries on top of the salad. Enjoy!

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