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Brussels Sprout Salad with Honey-Mustard Vinaigrette

Ingredients

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

For the Salad

  • 12 ounces Brussels sprouts shaved
  • 2 cups mixed greens or arugula
  • 3 cups shredded chicken
  • 1 medium Granny Smith apple thinly sliced
  • 1 cup dried, unsweetened cranberries
  • 1 cup pepitas toasted
  • 4 ounces goat cheese crumbled

Instructions

  1. Combine all of the dressing ingredients in a jar and shake until well combined. Set aside.

  2. Place the shaved Brussls sprouts, lettuce, shredded chicken, sliced apple, dried cranberries, pepitas, and goat cheese in a large serving bowl.

  3. Pour the dressing over the salad and toss to coat evenly. Let rest at room temperature for about 15 minutes before serving so the Brussels soak in the dressig a bit.