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

Enjoy!

Ashley