cranberry honey basil vinaigrette + brussels sprout salad

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I made this dressing.

Then I made this salad.

Then I poured the dressing on the salad and went to town.

And then I wanted another serving.

And now I can tell you it’s not so wise to eat an entire pound of brussels sprouts in one sitting.  Consider yourself warned.

Now here’s the recipe!

Print this!

Cranberry Honey Basil Vinaigrette + Brussels Sprout Salad [dressing adapted from Angela]

gluten-free, grain-free // yields ~2 servings

For the dressing:

  • 1 cup fresh cranberries, rinsed
  • 1/4 cup + 2 tablespoons apple cider vinegar
  • 5 tablespoons honey
  • 1/4 cup + 2 tablespoons cranberry juice (no sugar added)
  • 1/4 cup loosely packed chopped basil
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons lemon zest
  • 1 teaspoon brown mustard
  • 1/2 teaspoon minced garlic
  • salt + pepper to taste, about 1/4 teaspoon each
  1. Heat the cranberries, apple cider vinegar, and honey in a pot over medium and bring to a boil.
  2. Cook for about 7-10 minutes until the cranberries burst and the mixture starts to thicken. Stir every minute or so.
  3. Let cool for about 10-15 minutes and then pour into your blender along with the cranberry juice, basil, oil, zest, mustard, garlic, and 1/4 teaspoon each of salt + pepper.
  4. Blend starting on medium and working up to high until fully combined. 
  5. Taste and adjust salt/pepper or sweetness if needed.
  6. Pour into a jar and cool in the fridge with the lid off.
  7. Once cooled, secure the lid and store for about 5 days.

For the salad:

  • 1 pound brussels sprouts, stemmed + rinsed
  • 1 crisp red apple, thinly sliced
  • dried figs, stemmed and halved
  • grated asiago or parmesan cheese
  • pepitas (pumpkin seeds)
  • black pepper
  1. Grate, slice, or chop the brussels sprouts. I used a food processor but a mandolin or knife will also do. *edited to add: When using a food processor, pulse about 1/2 pound at a time until shredded.  It doesn't take very long at all.  Empty into a bowl and pulse the other half.
  2. Top salad with the ingredients listed above a sprinkle of fresh cracked black pepper.
  3. Finish with the cranberry honey basil dressing.

note: I do not recommend using 100% pure cranberry juice as it’s extremely tart. Fruit juice sweetened cranberry juice will do the trick.  You could even use one of the combination juices like cranberry/blueberry.

Enjoy!

Ashley