Fruit and Nut Brussels Sprout Salad

This salad is best if marinated for 1 hour before serving, but if you’re in a hurry, it may be served immediately after making. 

Prep time: 15 minutes   
Marinate time: 1 hour (optional)
Servings: 4-6

---

INGREDIENTS

• 3 tablespoons extra virgin olive oil

• 3 tablespoons white balsamic vinegar

• 2 tablespoons honey

• 1/2 teaspoon smoked or plain sea salt

• Freshly ground pepper to taste

• 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts

• 1/3 cup dried cranberries, dried cherries, or golden raisins

• 1/4 cup finely chopped shallots

• 3/4 cup Mariani Slivered or Sliced Almonds, toasted

INSTRUCTIONS

1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl.

2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.

3. For best flavor, cover and refrigerate for 1 hour.

4. Stir in almonds just before serving.

Recipe tip:
Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color. 

Almonds, Brussel Sprouts, Salad

Entree

Yield: 4-6 ServingsPrint RecipePin it

With ImageWithout Image

Fruit and Nut Brussels Sprout Salad

This salad is best if marinated for 1 hour before serving, but if you're in a hurry, it may be served immediately after making.

prep time: 15 minsmarinate time: 1 hourtotal time: 1 hour and 15 mins

ingredients

• 3 tablespoons extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 2 tablespoons honey
• 1/2 teaspoon smoked or plain sea salt
• Freshly ground pepper to taste
• 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts
• 1/3 cup dried cranberries, dried cherries, or golden raisins
• 1/4 cup finely chopped shallots
• 3/4 cup Mariani Slivered or Sliced Almonds, toasted

instructions

1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl. 
2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.
3. For best flavor, cover and refrigerate for 1 hour. 
4. Stir in almonds just before serving.

RECIPE TIP

Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color.

Created using The Recipes Generator