Brussels Sprouts Salad with Cranberries and Blue Cheese

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
  • ¼ cup pomegranate arils or dried cranberries or cherries
  • ¼ cup toasted walnuts, chopped (or almonds, pecans or hazelnuts)
  • 2 tablespoons blue cheese crumbles
  • 2 tablespoons red onion, thinly sliced


  • Mix  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. You’ll have some dressing left over. Store it in the refrigerator.


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

Keywords: no cook salad, brussels sprouts,

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