Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese

00:35:00

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.

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Ingredients
- Serves 6 +
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1 tsp Honey
1/2 tsp Freshly Ground Black Pepper
1/3 cup Extra-Virgin Olive Oil
3/4 cup Dried Cranberries
1 cup Walnuts
1 cup Blue Cheese
Directions HIDE IMAGES
STEP 1
Preheat the oven to 350 degrees F (176 degrees C).
STEP 2
Place the Walnuts on a sheet pan and bake for 10 minutes, until toasted. Set the nuts aside to cool completely, then roughly chop.
STEP 3
In a glass measuring cup or small bowl, whisk together the Juice from the Lemon, Apple Cider Vinegar, Honey, Kosher Salt and Freshly Ground Black Pepper. Slowly whisk in the Extra-Virgin Olive Oil.
STEP 4
Shred the Brussels Sprouts, if not using pre-shredded.
STEP 5
Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the Dried Cranberries and toss well to combine. Set aside for at least fifteen minutes or up to an hour.
STEP 6
Just before serving, add the Chopped Walnuts and Blue Cheese and toss gently to combine. Serve at room temperature. Enjoy!
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