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cranberry honey basil vinaigrette + brussels sprout salad

I made this dressing.

cranberry basil honey vinaigrette + brussel sprout salad | edible perspective

Then I made this salad.

cranberry basil honey vinaigrette + brussel sprout salad | edible perspective

Then I poured the dressing on the salad and went to town.

And then I wanted another serving.

And now I can tell you it’s not so wise to eat an entire pound of brussels sprouts in one sitting.  Consider yourself warned.

cranberry basil honey vinaigrette + brussel sprout salad | edible perspective

Now here’s the recipe!

Print this!

Cranberry Honey Basil Vinaigrette + Brussels Sprout Salad [dressing adapted from Angela] yields ~2 servings

For the dressing:

  • 1 cup fresh cranberries, rinsed
  • 1/4 cup + 2 tablespoons apple cider vinegar
  • 5 tablespoons honey
  • 1/4 cup + 2 tablespoons cranberry juice (no sugar added)
  • 1/4 cup loosely packed chopped basil
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons lemon zest
  • 1 teaspoon brown mustard
  • 1/2 teaspoon minced garlic
  • salt + pepper to taste, about 1/4 teaspoon each
  1. Heat the cranberries, apple cider vinegar, and honey in a pot over medium and bring to a boil.
  2. Cook for about 7-10 minutes until the cranberries burst and the mixture starts to thicken. Stir every minute or so.
  3. Let cool for about 10-15 minutes and then pour into your blender along with the cranberry juice, basil, oil, zest, mustard, garlic, and 1/4 teaspoon each of salt + pepper.
  4. Blend starting on medium and working up to high until fully combined. 
  5. Taste and adjust salt/pepper or sweetness if needed.
  6. Pour into a jar and cool in the fridge with the lid off.
  7. Once cooled, secure the lid and store for about 5 days.

For the salad:

  • 1 pound brussels sprouts, stemmed + rinsed
  • 1 crisp red apple, thinly sliced
  • dried figs, stemmed and halved
  • grated asiago or parmesan cheese
  • pepitas (pumpkin seeds)
  • black pepper
  1. Grate, slice, or chop the brussels sprouts. I used a food processor but a mandolin or knife will also do. *edited to add: When using a food processor, pulse about 1/2 pound at a time until shredded.  It doesn't take very long at all.  Empty into a bowl and pulse the other half.
  2. Top salad with the ingredients listed above a sprinkle of fresh cracked black pepper.
  3. Finish with the cranberry honey basil dressing.

note: I do not recommend using 100% pure cranberry juice as it’s extremely tart. Fruit juice sweetened cranberry juice will do the trick.  You could even use one of the combination juices like cranberry/blueberry.

cranberry basil honey vinaigrette + brussel sprout salad | edible perspective



Reader Comments (36)

That dressing is gorgeous! I wish I could stomach raw brussel prouts, but it just doesn't agree with me. Maybe I'll just eat the dressing with a spoon ;)
November 28, 2012 | Unregistered CommenterChrista @ Edible Balance
So pretty! I love the cran basil combo.
cruciferous veggies and stomach probs go hand in hand for me. I can't stop at a normal serving! ;)
November 28, 2012 | Unregistered CommenterAngela
I am obsessed with brussel sprouts, so this salad looks absolutely delicious. I'm sorry, but I just have to ask, people always mention that you shouldn't eat a ton of one kind of fruit or vegetable in one sitting and I don't understand why? Am I just oblivious?!
November 28, 2012 | Unregistered CommenterAndrea
the dressing is lovely! I love cranberries in all forms - delish!
November 28, 2012 | Unregistered Commenterdeva by definition
I love vinaigrettes like this, can't wait to pour it on those delicious brussel sprouts!
November 28, 2012 | Unregistered CommenterAbby@The Frosted Vegan
YEE-um! Love the method on the dressing! Will have to try this out this winter!
November 28, 2012 | Unregistered Commenterdana @ minimalist baker
@Andrea - It varies from person to person but eating an entire pound of brussels sprouts (and other cruciferous) veggies can be hard on your digestion and cause GI discomfort. Even the 1/2 pound serving is a lot. :) I haven't had any issues with fruit but I'm sure it can also do the same thing.

@Dana - You can thank Angela for the method!
November 28, 2012 | Registered CommenterAshley
the dressing is beautiful... especially with the light green sprouts - yummo!
I seriously had a foodgasm when I read the title of this post...and then I had another one after I read the post. YUUUUUUUUUUUUUUUUUUUUUUM!!!
I absolutely love everything about this dressing and salad. Gorgeous.
November 28, 2012 | Unregistered Commentercassie | bake your day
This sounds delightful! I have a new love affair with brussel sprouts every time I eat them. I have no doubt this recipe will be no different . . .
November 28, 2012 | Unregistered CommenterLaura
Totally done the pound of brussels in one sitting - so good but you pay for it later!

Such a gorgeous salad!
November 28, 2012 | Unregistered CommenterHeather @ Heather's Dish
I don't think I've ever had raw brussels sprouts. EVER. I'm going to remedy that with this salad...and the dressing??! Oh heavens, I want to swim inside that sweet little jar.
November 28, 2012 | Unregistered CommenterKatie
@Katie - They definitely seem a bit scary to consume raw but in fact are totally delicious. Come here and I will whip this up for you!!
November 28, 2012 | Registered CommenterAshley
This dressing sounds so delicious and so bright and full of flavour. I can imagine it's completely perfect with the brussel sprouts.
November 29, 2012 | Unregistered CommenterKathryn
What a stunning salad! Such a yummy and healthy way to use up extra cranberries!
November 29, 2012 | Unregistered CommenterAlexis @ Hummusapien
Ash - this looks awesome. I can't wait to try it.
When slicing the sprouts in the food processor, did you simply pulse it? Do I need to be concerned about it turning to mush?
November 29, 2012 | Unregistered CommenterSarah@Kids Heart Real Food
@Sarah - Great question! I should have specified! Just pulse them around about 1/2 pound at a time. It doesn't take long at all and I haven't experienced any "mush." :) Going to add that in the directions. Thanks!
November 29, 2012 | Registered CommenterAshley
This looks to die for! I love the color and creamy texture of the cranberry dressing. I'll be making it for sure!
November 29, 2012 | Unregistered CommenterErica {Coffee & Quinoa}
Cranberry dressing sounds soo good! And the addition of basil is intriguing!
I'm obsessed with brussels sprouts this year...Roasted or shredded are the absolute best ways to prep them!
November 29, 2012 | Unregistered CommenterKatie @ Blonde Ambition
WOOOW! That looks so very amazing! : )
November 29, 2012 | Unregistered CommenterEmily @
Brussels sprouts as the base of the salad?? I hadn't heard of that before! Genius!
November 29, 2012 | Unregistered CommenterSara @ sarasmiles
That looks amazing. I've never had raw brussels sprouts before, but I imagine that much of them would not do wonderful things for my belly!
November 30, 2012 | Unregistered CommenterJen Papaya
I had to laugh at your warning! I can relate. I have been making this raw brussel sprouts salad with a simple vinagrette, dried cherries and a little crumbled smoked bleu cheese. So amazingly good! But I watch my portions better now!
December 1, 2012 | Unregistered CommenterJennifer
it's quite amazing you can make a vinaigrette out of cranberries.. unbelievable. Quite honestly, I haven't made anything with cranberries, I think i need to start, this december. Looks delicious!
December 2, 2012 | Unregistered Commenterhoneywhatscooking
I love cranberries especially when they are ripe!
December 2, 2012 | Unregistered CommenterGreg
Woww the cranberry dressing looks stunning! Those brussels sprouts never looked so appealing. Sure to try this yummy and healthy salad.

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December 2, 2012 | Unregistered CommenterMarc Nelson
Quick question: I love this dressing and think it would make a good gift idea this Christmas - depending on its shelf life. Do you know how long it can stay in the fridge before spoiling? Thanks for the delicious recipe and thanks in advance for answering my question!
December 5, 2012 | Unregistered CommenterAMM
@AMM - Hi there! I would think the recipe would be good for 5 days and it must be kept refrigerated. I would shake it before each use as well. I'm not sure if it is safe to keep longer than 5 days. It's possible that with the acidity and keeping it in the fridge that it's okay, but I know the combination of garlic + oil can cause bacteria growth and sometimes lead to botulism. However, that is when garlic and oil are combined without acid and left at room temperature. Sorry I can't be more specific on that!
December 5, 2012 | Registered CommenterAshley
Expanding on Marc's comment above...think you could can this, in order to preserve it and give for gifts or would the canning process ruin the taste?
December 6, 2012 | Unregistered CommenterMarilyn
THANK YOU for this incredible vinaigrette!! I recently found your blog, and i am in LOVE. I enjoy how positive your blog is, and the constructive and enthusiastic comments from your users certainly speak to how great your recipes, photos and attitude toward cooking are. Your blueberry-banana breakfast bake was amazingggg this morning (I added a rounded teaspoon of lemon zest and 2-3 tbsp orange juice)!
for this recipe, i subbed fresh orange juice i had around for the cranberry and organic honey mustard instead of brown. Then, i used it as dressing for a spinach/ grated brussel sprout/ toasted almond salad. Deeeeeeelicious. Thank you so much!
March 3, 2013 | Unregistered CommenterEmma
@Emma - I can't thank you enough for your kind words. Truly appreciated. Glad you enjoyed this recipe with your own twists! Take care. xo
March 3, 2013 | Registered CommenterAshley
Wowzers....This needs to be made....Question....Could I possibly sub pomegranite arils and pomegranite juice for the cranberry and not totally destroy this scrumptious offering?!...Alas, here in this time of year...the cranberry is extremely difficult to find!...Thanks so much for the generous and lovely recipe.
April 2, 2013 | Unregistered CommenterDonna
I'm not sure that heating pomegranate arils would produce the same type of consistency as cranberries, especially with the seeds inside. Pomegranates are much, much sweeter than cranberries so you would definitely need to cut down the extra sugar added. I'm sure you can find an easy recipe or two for pomegranate dressing, but I'm not sure it would be the best substitution in this recipe. Sorry about that! You can typically only find cranberries in Novermber-December, so this is definitely a seasonal recipe around here! :)
April 2, 2013 | Registered CommenterAshley
Kristin from Dine and Dish just pinned this beauty and I'm so glad she did because I missed this post last year! This is such a wonderful recipe... and since I'm a Brussels sprouts lover, this is going to have to prepared ASAP.
October 23, 2013 | Unregistered CommenterBrian
This is a fantastic recipe. I definitely will be making it again. Next time I will have to plan additional uses for the salad dressing because I had leftovers and it was delicious.
October 24, 2013 | Unregistered CommenterJennifer

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