Brussels Sprout Salad Recipe

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Ingredients

For the Salad:
1 pound Brussels sprouts, leaves only (7 cups leaves)
2 tablespoons dried blueberries
4 tablespoons dried cranberries
2 tablespoons smoked almonds
1 ounce manchego cheese, shaved
Bagel chips, for serving (optional)
For the Dressing:
1 1/2 cup vegetable oil
1/2 cup extra-virgin olive oil
2 tablespoon honey
4 tablespoons champagne vinegar
3 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
2 teaspoon whole-grain mustard
1 small clove garlic, minced
Kosher salt and freshly ground pepper

Preparation

Step 1

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 teaspoon salt and 1/2 tsp 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 1/2 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.