Brussels Sprouts Salad

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  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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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)


  1. 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.
  2. 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.
  3. 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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