Recipe used with permission by The Real Food Dietitians. The recipe originally appeared here The Real Food Dietitians
Prep time: 15 minutes
Total time: 15 minutes
24 oz. shredded Brussels sprouts, shredded – may substitute shredded cabbage
6–8 slices chopped bacon, (crisp cooked)
1 cup sliced red onion
⅔ cup dried cherries, unsweetened (may substitute cranberries or raisins)
⅔ cup sliced almonds, toasted
4 oz. goat cheese, soft & crumbled
1 cup citrus vinaigrette
(may substitute pre-made Primal Kitchen Honey Mustard Vinaigrette)
1 small orange, juiced
1 tsp. orange zest
1 lemon, juiced
2 Tbsp. finely minced shallots (may substitute
1 Tbsp. minced garlic)
1 tsp. yellow mustard
3/4 cup avocado or olive oil
2 tsp. fresh thyme, minced
(may substitute an equal amount of tarragon, basil, rosemary or oregano or 1 tsp. dried herbs of choice)
Sea salt and pepper to taste
- Shred or thinly slice Brussels sprouts. Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and goat cheese.
- Whisk together vinaigrette ingredients.
- Add vinaigrette to the brussels salad right before serving and toss well.