Simple Brussels Sprouts Salad
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This light, vitamin-packed salad is made with tossed Brussels sprouts. They're mixed with smoked almonds, dried cranberries and blueberries, and Spanish Manchego cheese, all tossed in a dressing that gives the salad its amazing flavor. In addition to oils, it includes honey, champagne vinegar, lemon, grainy mustard, and garlic. Mix everything together ahead of time and let the dressing sit before adding to the salad, infusing it with citrus and spicy notes. For a more filling option, top the salad with bagel chips and bacon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 220 g Brussels sprouts, leaves only (3.5 cups leaves)
- 1 tbsp dried blueberries
- 2 tablespoons dried cranberries
- 2 tbsp smoked almonds
- 15 g of shaved Manchego cheese
- Bagel chips or bacon, for serving (optional)
Refueling
- 3/4 cup vegetable oil
- 1/4 cup olive oil
- 1 tbsp. honey
- 2 tablespoons champagne vinegar
- 1.5 tsp freshly squeezed lemon juice
- 1/4 tsp. grated lemon zest
- 1 teaspoon grainy mustard
- Half a small clove of garlic, crushed
We recommend
Recipes with similar ingredients: Brussels sprouts, blueberry, dried cranberries, Manchego cheese, almond, lemon juice, champagne vinegar, whole grain mustard, honey
Cooking the dish according to the recipe:
- Prepare the dressingIn a small bowl, combine the vegetable and olive oils. In a large bowl, combine the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 0.5 teaspoon salt, and a pinch of black pepper.
Gradually stir the oil mixture into the dressing. Refrigerate for at least 1 hour; store in an airtight container for up to 1 week. - Prepare the saladToss together the Brussels sprouts, dried blueberries and cranberries, almonds, and 1/4 cup of the dressing in a large bowl. Transfer to a serving plate. Sprinkle with shaved Manchego cheese and black pepper. Serve with bagel chips and a sprinkle of bacon, if desired.
Author of the recipe - Chuck Hughes - chef, television host, restaurateur
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