Warm brussels sprouts salad with honey dijon vinaigrette
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Ingredients
4
Honey Dijon Vinaigrette:
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Preparation
Preparation15 min
Cook time10 min
- Start by making the dressing. Combine all dressing ingredients in a bowl and whisk together until well combined. Set aside.
- Clean and trim the brussels sprouts; then cut them into quarters. Heat the olive oil in a skillet and add the minced garlic; cook until just slightly fragrant.
- Add the brussels sprouts and cook over medium high heat for about 4-5 minutes or until tender crisp, season with salt & pepper about halfway through. Remove from heat.
- In a large bowl, toss together the brussels sprouts, cranberries, chopped almonds and Honey Dijon Vinaigrette. Let the salad sit for a few minutes before serving.
- Garnish with extra chopped almonds, goat cheese if desired and freshly ground black pepper.
- Ok.... so whisk up the delicious Honey Dijon Viniagrette. Then set it aside. Clean up the brussels sprouts and cut them into quarters.
- Saute the minced garlic; then add the brussels sprouts. Cook until tender crisp.
- Then toss them with cranberries, almonds and dressing. Let it rest for a few minutes for the flavors to mingle.
- It's is an awesome lunch by itself! Or you can serve it as a side.
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