Brussel Sprouts and Cabbage Salad

By michaelmeiner

Ingredients

• 1/2 cup pine nuts -- toasted
• 1 pound brussels sprout -- quartered
• 6 Tablespoons olive oil
• Salt and pepper
• 3 Tablespoons lemon juice
• 2 Tablespoons honey
• 2 teaspoons dijon mustard
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1 1/2 pounds red cabbage -- thinly sliced
• 1/2 cup dried cranberries
• 4 cloves garlic -- thinly sliced

Details

Servings 1

Preparation

Step 1

Preheat oven to 450. On a large rimmed baking sheet, toss brussel sprouts with 1 tablespoon of the oil and season with salt and pepper. Roast for about 15 minutes, until the brussel sprouts are lightly caramelized and tender.

In a small bowl, whisk together the lemon juice, honey, mustard, cayenne pepper and chili powder. Slowly whisk in the remaining 14/ cup olive oil. Season with salt and pepper.

In a large bowl toss the cabbage with the pine nuts and dried cranberries. In a small skillet, cook garlic and oil until golden, about 1 minute. Scrape garlic and oil into cabbage mixture. Add brussel sprouts and dressing.