Brussels Sprouts, Cranberry and Pecan Salad

This salad was a nice take on a Brussels sprouts salad.  I love that the sprouts are pan seared because it cuts the cooking time to just about 10 minutes so it's a pretty fast salad to put together once the barley is done.  Barley does take a little while to cook but it can be done ahead of time and just refrigerated until you are ready to use it.  

Serves: 4


  • 1 lb Brussels sprouts, halved
  • 1/2 cup dried cranberries
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/3 cup pecans, toasted
  • 1/2 cup cooked barley
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil or coconut oil
  • salt and pepper


Prepare barley according to package directions.

Heat oil in a pan over medium-high heat.  Add brussels sprouts and season with salt and pepper.  Cook, stirring occasionally for 8-10 minutes.  Add balsamic vinegar and maple syrup, stir to combine and remove from heat.  Toss with barley, cranberries, toasted pecans and crumbled gorgonzola.  


Adapted from Rachel Shultz