This would make a beautiful side dish or starter for a holiday meal. If you are a brussels sprout hater, please consider giving this salad a chance! The sweet and tart elements of the salad from the cranberries, honey, and De Nigris Apple Cider Vinegar balance and complement the bitterness of the brussels sprouts.
This deliciously sweet and tangy salad has roasted brussels sprouts, walnuts, tons of dried cranberries, and chunks of goat cheese. The salad ingredients are tossed in a vinaigrette of apple cider vinegar, honey and extra virgin olive oil.
Roasted Brussels Sprouts and Cranberry Salad
1 pound Brussel sprouts
¼ cup + 1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
2/3 cup fresh cranberries
1/3 cup chopped walnuts
1/3 cup crumbled goat cheese
3 tablespoons De Nigris Apple Cider Vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Preheat oven to 350 degrees. Cut ends off of the Brussel sprouts and remove discolored leaves. Half smaller sprouts and quarter larger sprouts for even cooking. Toss the Brussel sprouts in 1 tablespoon olive oil. Season with salt and pepper. Place sprouts on baking sheet and roast for 20-25 minutes. While Brussel sprouts are roasting, whisk together apple cider vinegar, maple syrup, Dijon mustard and remaining ¼ cup of oil in small bowl until well combined. Remove sprouts and cranberries from the oven. Toss with dressing, walnuts, and goat cheese. Serve immediately.
After serving, you can store the brussels sprout salad in a covered container in the fridge for up to three days.