Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese
This is a fresh, colorful salad, and with a bright lemon dressing, it’s the perfect accompaniment to a hearty holiday main course. It’s also a totally delicious and satisfying lunch on its own, or with some chicken tossed in.
Preheat the oven to 350 degrees F (175 degrees C).
Place the Walnut (1 cup) on a sheet pan and bake for 10 minutes, until toasted. Set the nuts aside to cool completely, then roughly chop.
In a glass measuring cup or small bowl, whisk together the Juice from the Lemon (1), Apple Cider Vinegar (1 tablespoon), Honey (1 teaspoon), Kosher Salt (3/4 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). Slowly whisk in the Extra-Virgin Olive Oil (1/3 cup).
Shred the Brussels Sprouts (1 pound), if not using pre-shredded.
Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the Dried Cranberries (3/4 cup) and toss well to combine. Set aside for at least fifteen minutes or up to an hour.
Just before serving, add the Chopped Walnuts and Blue Cheese (1 cup) and toss gently to combine. Serve at room temperature. Enjoy!