Brussels Sprout, Walnut and Gorgonzola Salad with Cranberry Vinaigrette

This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. Here, they get their moment in the spotlight as the star ingredient in a delicately crunchy raw salad.
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
  • Nutrition Info
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1/4 cup white wine vinegar

2 tablespoons unsweetened cranberry juice

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces shredded Brussels sprouts

1 bunch Tuscan kale, stems removed and leaves thinly sliced crosswise (save stems for another use)

1/2 cup walnuts, chopped and toasted 

1/4 cup dried cranberries, chopped

1/4 cup crumbled Gorgonzola cheese


  1. In a small bowl, whisk together the vinegar and cranberry juice. Whisking constantly, slowly stream in the olive oil, then season to taste with salt and pepper.
  2. Place the Brussels sprouts, kale, walnuts and cranberries in a large bowl and toss with the vinaigrette; massage with your hands until coated and beginning to wilt. Season to taste with salt and pepper and top with the Gorgonzola.
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