Brussels Sprouts Salad

Brussels Sprouts Salad






This salad is BOMB and full of so much flavor!!

You’ve gotta give this a try! 

Brussels Sprouts Salad


  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1.50 teaspoon kosher salt, divided
  • .50 cups olive oil
  • 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
  • 2 cups thinly sliced radicchio (from 1 head)
  • 1 cup chopped toasted pecans
  • .50 cups roughly chopped sweetened dried cranberries
  • .50 teaspoons freshly ground black pepper
  • 1-ounce aged provolone or Parmesan cheese, shaved (about ½ cup)



  1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
  2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
  3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.


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