Brussel Sprout Salad with Chef Ben

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Brussels Sprout and Cranberry Salad

Temps de préparation5 minutes
Temps de cuisson10 minutes
Temps total15 minutes
Yield: 2 servings


  • 2 cups Brussels sprouts
  • ¼ cup almonds toasted
  • ¼ cup dried cranberries
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ¼ cup chopped chives
  • ¼ cup grated pecorino cheese
  • Salt and pepper to taste


  • Using the smaller bowl attachment, combine lemon juice, extra virgin olive oil, salt and pepper on medium speed for 30 seconds. Pour into a mixing bowl and set aside.
  • Using the large bowl attachment and the shredding disc, shred the Brussels sprouts, and transfer them to a large mixing bowl.
  • Add the toasted pine nuts, cranberries, and chopped chives to the Brussels sprouts. Drizzle the vinaigrette over the salad, making sure to not overdress the greens.
  • Plate the salad and top with grated pecorino cheese and a final drizzle of vinaigrette.

Chef's Tips

Make sure to thinly shred the Brussels sprouts. Cutting them too thick will be difficult to eat and mix properly.
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