Brussels Sprout Salad Recipe
Dried cranberries, red onion, roasted pecans & goat cheese with a Dijon vinaigrette
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Ingredients
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Salad Base
Dijon Vinaigrette
Method
Salad Preparation
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Slice them thinly using a sharp knife or a food processor.
Slice the Red Onion
Peel and thinly slice the red onion. If you prefer a milder flavor, soak the slices in cold water for 10 minutes and then drain.
Combine Salad Ingredients
In a large salad bowl, combine the sliced Brussels sprouts, sliced red onion, dried cranberries, and roasted pecans. Crumble the goat cheese on top.
Dijon Vinaigrette Preparation
Mix the Vinaigrette
In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, salt, and black pepper until well combined.
Emulsify the Dressing
Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is smooth and emulsified.
Final Assembly
Dress the Salad
Pour the Dijon vinaigrette over the salad ingredients in the large bowl. Toss gently to combine, ensuring all ingredients are coated with the dressing.
Serve
Serve immediately or let it sit for about 10 minutes to allow the flavors to meld before serving.