Brussels Sprouts Salad with Cranberries and Blue Cheese

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With cranberries, toasted nuts, and cheese this easy, fiber-rich Brussels Sprout Salad fills your fork with healthy, good carbs.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: no cook
  • Cuisine: American


  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • few grinds of freshly ground pepper
  • 1 tablespoon canola oil
  • 3 tablespoons extra virgin olive oil
  • 1 pound fresh Brussels sprouts
  • ยผ cup pomegranate arils or dried cranberries or cherries
  • ยผ cup toasted walnuts, chopped (or almonds, pecans or hazelnuts)
  • 2 tablespoons blue cheese crumbles
  • 2 tablespoons red onion, thinly sliced


  • Mixย  together mustard, vinegar, salt and pepper. Continue to whisk and gradually pour in oils. Set aside.
  • Trim the stem and outer leaves from the Brussels sprouts. Using a sharp knife, mandoline or the shredder disc of food processor, shred the sprouts into thin slices.
  • Combine in bowl with pomegranates, walnuts, blue cheese and onion. Drizzle dressing over and toss to combine. Youโ€™ll have some dressing left over. Store it in the refrigerator.


Smoked blue cheese adds, well, smokiness that you find in bacon.

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