I found a great recipe on Foodnetwork that I decided to try. Here's the finished product. I have to admit, I was weary of how this would turn out, but it was a nice change from the roasted brussels sprouts I was used to having. It was definitely more light and vibrant in flavor.
Crunchy Sweet Brussels Sprout Salad
1 pound 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. It's super easy to make and everyone loved it.