Photo: Brussels Sprout Salad Recipe
Ingredients
For the Dressing:
- 3/4 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoons champagne vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon grated lemon zest
- 1 teaspoon whole-grain mustard
- 1/2 small clove garlic, minced
- Kosher salt and freshly ground pepper
For the Salad:
- 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
- 1 tablespoon dried blueberries
- 2 tablespoons dried cranberries
- 2 tablespoons smoked almonds
- 1/2 ounce manchego cheese, shaved
- Bagel chips, for serving (optional)
Directions
Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.
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By brennahall
Jacksonville, Fl.
on May 20, 2013
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Even if you hate brussel sprouts, you will love this recipe! Tested it on my daughter who does not like them AT ALL and she loved this salad. Also on a dinner party of friends who all loved it too. Very unique, and tastes wonderful; not at all like what you think brussel sprouts taste like. I removed the leaves of the brussel sprouts the day before, rinsed them and put in refrig. until ready to put together salad ( you can do dressing ahead too. They were very crispy fresh and delicious! Hard to believe they are from a brussel sprout! I would give it 10 stars if I could!
By leahteresa
San Diego, CA
on September 09, 2012
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Just Excellent!!! Sweet, tangy, healthy!! Will absolutely make again.
By allegria1231
Cranberry Towns...
on January 09, 2012
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Highly recommend this recipe - just tried it tonight for dinner and it was awesome!! The raw sprout leaves have such a great light flavor and don't taste anything like they do when they're cooked - and the mix of tangy sweet dressing with the cranberries, nuts and cheese was just fantastic! I could have eaten the whole thing myself...in fact, I might go back into the kitchen right now and polish off the leftovers, lol...
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