This is one of new favorite holiday recipes. I love the contrast between the crunchy Brussels sprouts and the crumbles of creamy blue cheese, and the dried cranberries that add a hint of sweetness to each bite. I know blue cheese is one of those divisive foods, but I use a very mild one in this recipe – you might even be able to win over some blue cheese skeptics! This is such 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.
Like kale salads, salads made with raw Brussels sprouts can be a little ‘tough’ when not dressed properly. I like to toss the Brussels sprouts with the dressing at least a half hour before serving the salad so they can marinate and soften slightly.
Preheat the oven to 350 degrees. Place the walnuts 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 lemon juice, vinegar, honey, salt and pepper. Slowly whisk in the olive oil.
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.) Just before serving, add the walnuts and blue cheese and toss gently to combine. Serve at room temperature.
NOTE: Many grocery stores now carry shredded raw Brussels sprouts. If you can’t find them, you can shred the Brussels sprouts yourself. Buy 1½ pounds whole Brussels sprouts, trim them and cut them in half through the stem. Remove the core, and cut each sprout crosswise into thin shreds.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!