Description
Thinly shaved raw Brussels sprouts tossed with a Dijon honey vinaigrette, crispy bacon, Manchego, toasted almonds, and syrup-soaked fresh cranberries.
Ingredients
Scale
For the salad:
- 1 1/2 cups fresh cranberries
- 1/2 cup granulated sugar
- 3/4 cup water
- 1 1/2 lb Brussels sprouts
- 4 slices crisp, cooked bacon, crumbled
- 1/2 cup grated Manchego cheese
- 1/2 cup toasted sliced almonds
For the dressing:
- 1/4 cup olive oil
- 2 tbsp vegetable oil or other neutral-flavored oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1/2 tsp fine sea salt, or more to taste
Instructions
- Make the dressing: Whisk the oils, mustard, honey, and salt in a small bowl. Set aside.
- Soak the cranberries: Place the cranberries in a small heatproof bowl. Heat the sugar and water in a small saucepan over medium heat until the sugar dissolves and the mixture simmers. Cool for about 10 minutes, then pour over the cranberries. Let sit at least 1 hour, or cover and refrigerate overnight.
- Shave the sprouts: Trim the stem ends and slice about 1/8 inch thick. Toss with half the dressing in a large bowl and refrigerate about 30 minutes.
- Assemble: Add the bacon and cheese and toss again, drizzling with more dressing if desired. Top with the drained cranberries and almonds and serve.
Notes
Shortcut: Use 1/2 cup dried cranberries in place of soaked fresh cranberries.
Syrup: Save the leftover cranberry syrup for drinks.
Dairy-free: Omit the Manchego or use plant-based Parmesan.
Nut-free: Use toasted pumpkin or sunflower seeds.
Make ahead: Soak cranberries up to 1 day ahead; dressing keeps up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 335