Brussels Sprouts Salad with Cranberries
A delightful Brussels sprouts salad with cranberries, perfect for holiday gatherings or as a nutritious side dish.
Equipment
- 1 mandoline slicer for shaving Brussels sprouts
- 1 Mixing Bowl large
- 1 Whisk for vinaigrette
Ingredients
Salad
- 1 lb Brussels sprouts shaved
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
Cranberry Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Use a mandoline slicer to shave the sprouts thinly and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
- Add the dried cranberries and sliced almonds to the shaved Brussels sprouts. Pour the vinaigrette over the salad and toss well to coat.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serving
- Serve the salad as a side dish or a light main course. It pairs well with roasted meats or grain dishes.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose its crunch over time.
Notes
Pro Tips: Use a mandoline slicer for even and quick shaving of Brussels sprouts. Toast the nuts for added flavor. Let the salad rest to enhance flavors.
Ingredient Substitutions: Substitute almonds with walnuts or pecans. Use maple syrup instead of honey for a different sweetness.
How to Serve: Serve as a refreshing side or a light main course. Ideal for holiday gatherings.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Best consumed fresh.
Make-Ahead Tips: Prepare the vinaigrette in advance and shave the Brussels sprouts a day ahead to save time.
Ingredient Substitutions: Substitute almonds with walnuts or pecans. Use maple syrup instead of honey for a different sweetness.
How to Serve: Serve as a refreshing side or a light main course. Ideal for holiday gatherings.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Best consumed fresh.
Make-Ahead Tips: Prepare the vinaigrette in advance and shave the Brussels sprouts a day ahead to save time.