Inside WALT

Brussels Sprouts Salad 

This dish is guaranteed to make holiday entertaining a breeze. Thinly sliced Brussels sprouts mingle with colorful strips of bitter radicchio. Pecans and dried cranberries add a sweet crunch, and a tart apple cider vinegar dressing is the perfect finish. Prep vegetables in advance; just hold the dressing until serving.

Active Time: 20 minutes
Total Time: 20 minutes
Serves: 8


2 Tbsp. apple cider vinegar
1 Tbsp. honey
1 Tbsp. Dijon mustard
1 ½ tsp. kosher salt, divided
½ cup olive oil
1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
2 cups thinly sliced radicchio (from 1 head)
1 cup chopped toasted pecans
½ cup roughly chopped sweetened dried cranberries
½ tsp. freshly ground black pepper


1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.

To Store and Prep at Feast Time:

Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine. Follow remaining instructions above.

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