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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Salads

Brussels Sprouts and Cranberry Salad

Shaved Brussels sprouts, dried cranberries, and toasted almonds come together in a crisp fall salad finished with a maple-Dijon vinaigrette.

Brussels Sprouts and Cranberry Salad

Brussels Sprouts and Cranberry Salad

Makes 6 to 8 servings.
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Servings: 6 to 8 servings
Ingredients Method

Ingredients
  

  • 1 pound Brussels sprouts trimmed and thinly sliced
  • ½ cup toasted sliced almonds
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • 4¼ teaspoons apple cider vinegar
  • 4 teaspoons maple syrup
  • 1¼ teaspoons Dijon mustard
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil

Method
 

  1. In a large bowl, toss together Brussels sprouts, almonds, cranberries, and feta.
  2. In a small bowl, whisk together vinegar, maple syrup, mustard, salt, and pepper; slowly whisk in oil until smooth. Pour dressing over salad, tossing to coat, just before serving.
Brussels Sprouts and Cranberry Salad

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