Warm brussels sprouts salad with honey dijon vinaigrette

PreviousNext

Starter

4 servings

Very Easy

25 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 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

Preparation

• 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.

Spryte

Questions

Photos of members who cooked this recipe