You’ll be right in style when you serve this raw Brussel Sprouts Salad! So delicious and good for you at the same time…..and right on trend! The sprouts are thinly sliced and when tossed in the orange marmalade vinaigrette along with the cranberries, oranges and almonds, you get just the right amount of texture, crunch and bursts of flavor. Prefer your Brussel Sprouts roasted? Just follow the roasting directions in the “Variation” below. Both versions are fabulously delicious!
Cranberry Brussel Sprouts Salad with Orange Marmalade Vinaigrette
1/4 cup olive oil
3 Tbs. orange marmalade
2 Tbs. apple cider vinegar
1 tsp. orange zest
1/2 tsp. kosher salt
1/4 tsp. pepper
1 (10 oz.) pkg. Brussel Sprouts, trimmed, thinly sliced crosswise, 5 cups
1 (11 oz.) can mandarin oranges, drained
1/2 cup dried cranberries, such as Craisins
1/3 cup sliced natural almonds, toasted*
1. In serving bowl, whisk olive oil, marmalade, vinegar, zest, salt and pepper until blended.
2. Add Brussel Sprouts, oranges, cranberries and almonds. Toss until evenly coated.
Yield: 5 heaping cups, about 6 servings.
*GG’s Tip: Toasting almonds in the microwave. No need to turn your oven on to toast nuts! Simply arrange sliced almonds in single layer on paper plate. Microwave on high 1 minute. Then microwave in 30 second intervals until lightly toasted. Timing will depend on the wattage of your microwave.
Variation: Roasted Brussel Sprouts
1. Preheat oven to 425F.
2. Trim and quarter Brussel Sprouts, 4 cups.
3. Toss in 1 Tb. olive oil.
4. Roast in single layer on baking sheet until tender, 20-25 minutes.
5. Follow directions above.
Yield: 4 cups
Who Knew? Brussels Sprouts are high in fiber, low in calories and are known for their cancer-preventing properties.