Warm brussels sprouts salad with honey dijon vinaigrette

4 servings
15 min
10 min
Very Easy


Number of serving: 4
1-2 libras Brussels sprouts (about 30 sprouts or so)

1/2 cup dried cranberries

1/3 cup chopped almonds

1 tablespoons olive oil

1-2 cloves finely minced garlic

Salt and pepper to taste

1-2 ounces crumbled goat cheese (optional)

Honey Dijon Vinaigrette:

2 tablespoons light olive oil

1 1/2 tablespoon white wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

-1/4 teaspoon granulated garlic

Pinch of salt

Dash of black pepper


  • 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.


Warm Brussels Sprouts Salad with Honey Dijon Vinaigrette, photo 1Warm Brussels Sprouts Salad with Honey Dijon Vinaigrette, photo 2


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