Brussels Sprouts Salad With Cranberries Dijon Dressing Recipes

EASIEST EVER BRUSSELS SPROUTS SALAD

Steps:

• Cut the ends off of brussels sprouts, then cut as thinly as possible with a sharp knife.
• Add to a large bowl with cranberries, pumpkin seeds and almonds. Make the dressing in a small bowl, whisking together well, then pour over salad and toss.
• Serve immediately and enjoy! Salad will last well up to 3 days in the fridge once tossed with dressing. Salad will last 5-6 days in the fridge if you wait to toss with dressing until serving.

GET AHEAD ON T-DAY: RACH'S MAKE-AHEAD BRUSSELS SPROUTS SALAD

Steps:

• For the dressing, place ingredients in a Mason jar or plastic tub, shake to combine and adjust salt and pepper
• Refrigerate up to 1 week
• Clean and dry Brussels leaves and store in plastic food storage bag
• Toast and cool nuts and place in small food storage bag
• Place cranberries in deli tub or bowl and add ¼ cup hot water and orange liqueur, cover and store up to 1 week; drain to serve
• To serve, combine the leaves with nuts, fruit and seeds, then dress and toss

MAPLE-DIJON BRUSSELS LEAF SALAD

Steps:

• Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
• Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

BRUSSELS SPROUTS CRANBERRY SALAD

Steps:

• In a large serving bowl, whisk together the vinegar, honey, Dijon, salt and black pepper. Whisk in the olive oil until emulsified.
• Heat a small skillet to medium heat. Add the walnuts and toast for about 60 seconds or until fragrant, tossing frequently. Remove from the heat and set aside to cool.
• Add the Brussels sprouts, apple, dried cranberries and walnuts to the bowl with the dressing and toss to coat. Top with the pomegranate arils and feta. Refrigerate at least 30 minutes before serving.

CRANBERRY, CHEDDAR, AND BRUSSELS SPROUTS SALAD

Steps:

• Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
• Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sesame seeds.

BRUSSELS SPROUTS & CRANBERRY SALAD

Steps:

• In a large bowl, whisk together vinegar, maple syrup, mustard, salt, and pepper; whisk in oil in a slow, steady stream until smooth. Stir in Brussels sprouts, almonds, cranberries, and feta until combined. Serve immediately.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

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.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.