Brussels Sprout, Walnut and Gorgonzola Salad with Cranberry Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 238.7
- Total Fat
- 21.4 grams
- Saturated Fat
- 3.2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 86.3 milligrams
- Carbohydrates
- 9.8 grams
- Dietary Fiber
- 3.3 grams
- Protein
- 5.8 grams
- Sugar
- 3.4 grams
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- 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.