This salad is so light and delicious! It’s a perfect pairing for so many dishes! We had it as a side dish to some king crab legs and had it the next day for lunch with some grilled chicken on top. If you don’t like Brussels Sprouts, I would still suggest giving it a try. The combination of the dressing, tart cranberries, sweet strawberries, and creamy cheese make it so delightful!
Prep Time45 minutesmins
Cook Time0 minutesmins
Total Time45 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: vegetables
Servings: 8servings
Calories: 199kcal
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Ingredients
2tablespoonwhite wine vinegar
3tablespoonlemon juice
4tablespoonolive oil
1teaspoonsalt
¼teaspoonblack pepper
1lbbrussels sproutsshredded
4green onionsthinly sliced
1 cupsliced strawberries or sliced apple
½cupdried cherries or cranberries
1 cupwalnutslightly toasted
⅔cupcrumbed goat cheese or gorgonzola
Grilled chicken, shrimp, salmonoptional
Instructions
In a small bowl, whisk together vinegar, lemon juice, olive oil, salt and pepper until well-blended.
In a medium bowl, massage Brussels sprouts with the prepared dressing, and allow to sit for 20- 30 minutes.
Toss the salad with the apples or strawberries, cherries or cranberries, green onions, and walnuts. Top with crumbled cheese and serve.
If you want to make this an entrée, top with additional protein.