Fall Harvest Brussel Sprout Salad with a Spiced Balsamic Reduction (V/GF)

I think we can all agree that 2017 hasn’t been the best. It has been a rough year for just about everyone I’ve talked to. Here’s to hoping 2018 is a million times better!

I wish I had thought up this recipe before Christmas, it would have been a great side for the holidays…

This Fall Harvest Brussel Sprout Salad is;






Drizzled in a cinnamon spiced, sweet, and tart balsamic reduction.

I hope you love this recipe, and have a Happy New Year as well! ❤

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



16 ounces Brussel Sprouts

1/2 Cup Dried Cranberries

1/2 Cup Toasted Pecans, roughly chopped

1 Organic Honeycrisp Apple, finely chopped

Spiced Balsamic Reduction

2/3 Cup Balsamic Vinegar (good quality)

1/8 Teapoon Ground Cinnamon


In a small sauce pan, over medium-low heat, bring balsamic vinegar to a simmer. Simmer 10-12 minutes or until thickened enough to coat the back of a spoon. Remove from heat. Stir in ground cinnamon. Set aside to cool.

If toasting pecans yourself, toss pecans in a small skillet over medium heat 1-2  minutes until warm. Set aside to cool.

Rinse brussel sprouts and trim off tough ends. Finely slice, or shred using food processor attachment. Transfer to a salad bowl.

Add cranberries, chopped apple, and toasted pecans to shredded brussel sprouts, toss to mix.

Serve salad generously drizzled with Spiced Balsamic Reduction.

Best served fresh.

Serves: 4-6          Prep Time: 20 Minutes      Cook Time: 11-14 Minutes



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