Best Cranberry Honey Basil Vinaigrette Brussels Sprout Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEDITERRANEAN-STYLE ROASTED BRUSSELS SPROUTS SALAD



Mediterranean-Style Roasted Brussels Sprouts Salad image

This salad combines hearty, perfectly caramelized brussels sprouts with baby greens like spinach and baby arugula, shallots, and salty feta. We add a festive twist with cranberries and toasted almonds. And, you'll love the honey lemon vinaigrette! Be sure to check out the notes for more tips.

Provided by The Mediterranean Dish

Categories     Salad

Time 40m

Number Of Ingredients 14

2 lb/907 g brussels sprouts, well-cleaned, trimmed, and halved
Salt
Private Reserve extra virgin olive oil
6 oz/170 g baby spinach
4 oz/113 g baby arugula
2 shallots, halved and thinly sliced
Big handful dried cranberries
1/2 cup/69 g blanched almonds or walnut halves, toasted
Crumbled feta cheese, to your liking
1/4 cup/ 59 ml Private Reserve Greek extra virgin olive oil
1/4 cup/ 59 ml fresh lemon juice
2 tbsp quality honey
1 tsp Dijon Mustard
Salt and pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)
  • While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.
  • In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you're not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.
  • Transfer the salad to a large serving platter. Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!

Nutrition Facts : Calories 215 calories, Sugar 12.5 g, Sodium 445.4 mg, Fat 12.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 6.8 g, Protein 6.3 g, Cholesterol 0 mg

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING



Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/4 cup Dijon mustard
6 tablespoons white balsamic vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
2 cups hazelnuts
1 1/2 pounds Brussels sprouts
2 cups dried cranberries

Steps:

  • Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
  • Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
  • Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

CRANBERRY HONEY BASIL VINAIGRETTE + BRUSSELS SPROUT SALAD



CRANBERRY HONEY BASIL VINAIGRETTE + BRUSSELS SPROUT SALAD image

Yield 2

Number Of Ingredients 18

for dressing
1 cup fresh cranberries, rinsed
1/4 cup + 2 tablespoons apple cider vinegar
5 tablespoons honey
1/4 cup + 2 tablespoons cranberry juice (no sugar added)
1/4 cup loosely packed chopped basil
3 tablespoons extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon brown mustard
1/2 teaspoon minced garlic
salt + pepper to taste, about 1/4 teaspoon each
for salad
1 pound brussels sprouts, stemmed + rinsed
1 crisp red apple, thinly sliced
dried figs, stemmed and halved
grated asiago or parmesan cheese
pepitas (pumpkin seeds)
black pepper

Steps:

  • for dressing Heat the cranberries, apple cider vinegar, and honey in a pot over medium and bring to a boil. Cook for about 7-10 minutes until the cranberries burst and the mixture starts to thicken. Stir every minute or so. Let cool for about 10-15 minutes and then pour into your blender along with the cranberry juice, basil, oil, zest, mustard, garlic, and 1/4 teaspoon each of salt + pepper. Blend starting on medium and working up to high until fully combined. Taste and adjust salt/pepper or sweetness if needed. Pour into a jar and cool in the fridge with the lid off. Once cooled, secure the lid and store for about 5 days. for salad Grate, slice, or chop the brussels sprouts. I used a food processor but a mandolin or knife will also do. *edited to add: When using a food processor, pulse about 1/2 pound at a time until shredded. It doesn't take very long at all. Empty into a bowl and pulse the other half. Top salad with the ingredients listed above a sprinkle of fresh cracked black pepper. Finish with the cranberry honey basil dressing. note: I do not recommend using 100% pure cranberry juice as it's extremely tart. Fruit juice sweetened cranberry juice will do the trick. You could even use one of the combination juices like cranberry/blueberry.

Related Topics