Make the dried cranberries
Heat the oven to 200 degrees Fahrenheit.
Place cranberries in a medium saucepan with just enough water to cover all of the cranberries.
Bring to a boil, then simmer for 2-3 minutes to allow the skin of the cranberries to soften and pop open.
Drain the cranberries gently pat away the moisture. If there are cranberries that haven’t “popped”, poke them with a fork before transferring all of the cranberries to a medium bowl.
Add the powdered sweetener and coconut oil and toss to combine.
Line a baking sheet with parchment paper and then arrange the cranberries on top before placing in the oven.
Dehydrate the cranberries for 4-5 hours before turning off the oven and allowing the cranberries to continue drying out overnight (you can leave them in the oven for this step).
Once the cranberries are ready, it’s time to assemble the salad.
Make the Brussels sprouts salad
Heat the olive oil in a skillet over medium heat while you thinly slice the brussels sprouts.
Add the brussels sprouts, salt, and pepper to the skillet, making sure to stir to combine the ingredients.
Cook for 3-4 minutes, or until the brussels sprouts are bright green.
Add the cranberries, apples, sunflower seeds, and walnuts, tossing a little to combine the ingredients, before serving.
Enjoy!