Brussels Sprouts Salad

Name: Brussels Sprouts Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3/4 cup vegetable oil; 1/4 cup extra-virgin olive oil; 1 tablespoon honey; 2 tablespoons champagne vinegar; 1 1/2 teaspoons fresh lemon juice; 1/4 teaspoon grated lemon zest; 1 teaspoon whole-grain mustard; 1/2 small clove garlic, minced; Kosher salt and freshly ground pepper; 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves); 1 tablespoon dried blueberries; 2 tablespoons dried cranberries; 2 tablespoons smoked almonds; 1/2 ounce manchego cheese, shaved; Bagel chips, for serving (optional)

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Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Ingredients

For the Dressing:

3/4 cup vegetable oil

1/4 cup extra-virgin olive oil

1 tablespoon honey

2 tablespoons champagne vinegar

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon grated lemon zest

1 teaspoon whole-grain mustard

1/2 small clove garlic, minced

Kosher salt and freshly ground pepper

For the Salad:

1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)

1 tablespoon dried blueberries

2 tablespoons dried cranberries

2 tablespoons smoked almonds

1/2 ounce manchego cheese, shaved

Bagel chips, for serving (optional)

Directions

Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.