A Squared: In My Lunchbox This Week: Brussels Sprouts Salad with Dried Cranberries & Walnuts

Monday, July 21, 2014

In My Lunchbox This Week: Brussels Sprouts Salad with Dried Cranberries & Walnuts

What a Monday. I am currently on my way home from a bachelorette party at the Jersey Shore and I am TIRED. The sign of a fun weekend, for sure, but also not an ideal way to start the work week. I'm in need of a few good nights sleep, a lot of water, and some healthy food... so, let's start with lunch.

You all know how I love a Brussels sprout salad. I have shared a few recipes here with you previously and I keep coming up with new and different ways to prepare them. Brussels sprouts make great salads because they are tasty, they're healthy, and more importantly, they're super hearty so they stand up to ingredients and can be prepped ahead of time without the lettuce or spinach soggy factor. And let's be honest, that's a good way to ruin a great salad.

This salad came about as a combination of a bag of Brussels sprouts and a bunch of other random ingredients that I had on hand in my fridge and pantry. I love the sweet dried cranberries and the nutty walnuts together-- it's a combination that reminds me of fall. Combined with crisp carrots and onions and tossed in a sweet and tangy vinaigrette, this is a great lunchtime entree salad or something you could serve as a starter at a dinner party too.

Personally, I like this salad after it sits for a bit. I'd recommend covering and refrigerating for at least one hour before serving, if you can. It also saves really well. I made a big batch, portioned it out in individual containers, and took it to work for lunch for a few days in a row.


  • 1 lb. Brussels sprouts, trimmed and thinly sliced or shaved
  • 1/4 cup red onion, thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1/3 cup dried cranberries
  • 1/2 cup walnut halves, toasted and rough chopped
  • 2 Tbs. extra virgin olive oil
  • 1 Tbs. honey
  • Tbs. white wine vinegar
  • 2 Tbs. Dijon mustard
  • 1 1/2 Tbs. balsamic vinegar 
  • 1 tsp. dry chives 
  • salt and pepper, to taste
  • 1/3 cup fresh Parmesan, grated or shaved

Combine Brussels sprouts and next 4 ingredients (through walnuts) in a large bowl.

In a small bowl, whisk together olive oil and next 6 ingredients (through salt and pepper) until fully combined. Drizzle over the Brussels sprout mixture and toss well to fully coat.

Top with Parmesan cheese and serve.

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