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