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Brussel Sprout Salad with Manchego Cheese


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Rate this recipe 4.5/5 (4 Votes)


  • Mustard Vinaigrette:
  • 2 Tbs. honey
  • 1 1/2 tablespoons Champagne vinegar (or Rice Wine vinegar)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons whole grain mustard
  • 1 1/2 teaspoons minced garlic
  • 3/4 cup light tasting olive oil
  • Sea salt
  • Freshly ground black pepper
  • Salad:
  • 1 pound Brussels Sprouts
  • 2 tablespoons dried cherries
  • 2 tablespoons toasted almonds (we used slivered)
  • Mustard Vinaigrette (above recipe)
  • Manchego cheese


Servings 1
Adapted from


Step 1

Put all the ingredients in a bowl and whisk until the oil is completely incorporated.

Add salt and pepper to taste. Channel your inner chef and add more vinegar or mustard if you need more kick.

Chill (the dressing). Whisk just prior to use.

Note: This will make more than you need, but will keep for 1 week covered in the refrigerator. Dole it out to family and friends by advertising it as 'honey mustard vinaigrette made from scratch.'

Get some water on to boil. Prepare a large bowl of ice water.

Blanch the Brussels sprouts in the boiling water until the color is nice and vibrant and they are just a bit tender. Take out the sprouts and shock them in the prepared ice bath to stop the cooking. Admire the color.

Divide your sprouts amongst your plates. Toss with the dried fruit and almonds, then dress lightly with the mustard vinaigrette. Make it look pretty.

Note: The leaves of 1 pound of Brussels sprouts will make 1 dinner size portion, 2 side salads or 4 smaller appetizer salads. The picture, above, is one of 2 side salads.

Recipe adapted from Le Grande Orange Cafe recipe by the LA Times (,0,7915994.story#axzz2otL9UROv)

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