Brussels Sprout Salad

vegetable oil

olive oil

honey

champagne vinegar

lemon juice

lemon

mustard

garlic, minced

salt and pepper

Brussels sprouts, leaves only (3 1/2 cups leaves)

blueberries

cranberries

almonds

manchego cheese, shaved

Bagel chips, for serving (optional)

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.

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.

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.

After reading all the reviews I modified this salad and loved it.  Added twice as much vinegar and lemon juice.  Doubled Dijon mustard and garlic.  Used fresh blueberries.  Thinly sliced the trimmed Brussels spouts.  Manchego was delicious.  Only dressed with about 1/4 cup of dressing.  One main or two side portions.  

Loved this recipe with a few changes .... used fresh blueberries (and omitted the dried cranberries) to reduce the amount of sugar.  Used lightly toasted, sliced almonds.  Delicious!  Next time, I'll used shredded b. s. instead.  Separating out the individual leaves is lovely, but just not worth the effort.

Love this salad! Perfect just the way it is. I've modified a few times because of what I've had on hand, for instance, subbing Parmesan is good too. Also love it with smoked salmon. Perfect dinner! 

I made this with the big leaves on the brussel sprout plant.  I had so many and I didn't want them to go to waste, and my sprouts were only nubs.  So I rolled up the leaves and cut them into small strips, and then cut those into smaller peices.  The leaves are a little bitter, but this salad took all the bitterness out and was fantastic.  Loved it.

Very delicious but a little hard on the stomach. 

Didn't have all of the ingredients on hand so made a few substitutions, and it still came out great the first time making it!  Didn't have Vegetable or Olive oil so subbed half a cup of avocado oil and half a cup of hazelnut oil.  Didn't have Champagne Vinegar so used Coconut Vinegar.  Instead of blue or cranberries, used dried cherries. Delicious and will be making many times again!

I  don't have a food processor and am afraid to use my mandoline so I chopped these by hand.  A bit labor intensive but very yummy!  Fresh, crisp and a new twist! A nice healthy side for Thanksgiving for my sister-in-law who was just diagnosed with Diabetes.

Have made this multiple times for myself, family, guests, all love it! The brussel sprouts do take time to process, but as already suggested, using the shredding/slicing attachment on the food processor or buying bagged shredded brussels or simply using a good 'ole fashioned knife, would make quicker work of this recipe if you're looking to cut corners. I have tried chopping the fruit &amp; nuts, still tastes good, but the flavors do become a little over blended &amp; presentation looks like granola mix in the salad vs whole pieces that are readily identifiable. But the chopped was a little easier to eat. There are always trade-offs. Have used a combo of champagne &amp; cider vinegar and taste uncompromised. While you could sub the manchego for other cheeses and get good results, the taste of manchego is addictively unique and for me, is worth the time/money to find/buy it. Plus, it lasts months when properly stored, and great in countless other recipes.

brussels sprout salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Cost: $46.76 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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