Crunchy Sweet Brussels Sprout Salad
1 pound Red Dog Farm Brussels Sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.