Recipe courtesy of Chuck Hughes
Brussels Sprouts Salad
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings

Ingredients

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

Directions

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.

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