Brussels Sprouts Cranberry Salad with Greek Yogurt Vinaigerette
This Brussels Sprout Cranberry Salad is loaded with healthy goodness. Raw brussels sprouts tossed with bacon, toasted walnuts, and cranberries, then topped with a killer homemade greek yogurt vinaigrette. Easy enough for a weeknight but festive enough for your holiday gathering.
Ingredients
Salad
- 2 lbs brussels sprouts
- 1 cup walnuts chopped
- 6 slices bacon cooked and crumbled
- 1/3 cup cranberries
Vinaigrette
- ¼ c plain Greek yogurt
- ¼ c balsamic vinegar
- 2 T olive oil
- 1 T Dijon mustard
- 1 T honey
- salt & pepper to taste
Instructions
Salad
- Holding each brussels sprout by stem end, carefully cut into very thin slices using mandolin or a sharp knife. Add to a large bowl, toss to separate layers.
- In a saute pan, add the walnuts over medium heat, toss around to toast. Once fragrant, 5 mins, remove from the heat and add to brussels sprouts.
- Add the cooked bacon crumbles and cranberries to the bowl and toss.
Vinaigrette
- In a mason jar or plastic container with secure lid add all ingredients and shake to blend.
- Pour about 1/3 cup of dressing over salad toss.
- Taste and add more dressing if desired.
- Dressing will keep in refrigerator for 1 week