Brussels Sprouts Salad
Brussels Sprouts Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 59
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 380
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 59
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 380
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
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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