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.