What’s in Season: Brussels Sprouts

When leaves start changing color and the weather becomes brisk, I know it’s Brussels sprout season.

I love roasting these petite cabbage heads till they’re golden and their outer leaves begin to crisp, but this time around I wanted to do something a little different.

Instead of cranking up the oven, I opted to go raw by making a salad of chopped Brussels sprouts, roasted almonds, dried cranberries, and Manchego cheese.

Colorful and full of texture, this salad is great as a side dish or even by itself.
 

Dressing:

2 tablespoons sherry vinegar
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons whole grain mustard
Kosher salt and cracked black pepper

Salad:

1 (9 ounce) container Brussels sprouts, thinly chopped or shredded
1/3 cup dried cranberries
1/3 cup grated Manchego or parmesan cheese
1/4 cup coarsely chopped roasted almonds

Yield: 4 to 6 servings

 

1. In a small bowl, combine the first four dressing ingredients. Whisk to blend. Season with salt and pepper to taste. Set aside.

2. In a large bowl, combine the Brussels sprouts, cranberries, and cheese. Pour the dressing over the salad, and toss until well coated. Before serving, sprinkle almonds on top.


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