Brussels Sprout Salad

By: Hannah Lee Leidy
Photo by Jennifer Hitchcock

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6 servings


  • For the Blue Cheese Honey Vinaigrette:

  • ½ cup high-quality blue cheese
  • 3 tablespoons lemon juice
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grapeseed or sunflower oil

  • For the Brussels Sprout, Apple, and Radish Salad:

  • 3 medium crisp, sweet eating apples, such as Fuji
  • Juice of 1 lemon
  • 3 medium radishes, sliced thin on a mandoline
  • 12–16 large brussels sprouts (separated into individual leaves and roughly chopped)
  • 3 tablespoons thinly sliced scallion
  • 2 tablespoons torn mint
  • 1½ teaspoons salt
  • 1 cup blue cheese honey vinaigrette
  • ½ cup pomegranate seeds
  1. Make the blue cheese honey vinaigrette: In a medium bowl, whisk together the first six ingredients until the blue cheese is mostly broken up. Slowly whisk in the oil.
  2. Make the brussels sprout, apple, and radish salad: Just before building the salad, dice apples and toss them with lemon juice. To the apples add radish, brussels sprouts, scallion, mint, salt, and enough dressing to suit you. Just before serving, top with pomegranate seeds and another drizzle of dressing.
  • From chef Vivian Howard of the Chef & the Farmer, Kinston, North Carolina

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