This recipe is inspired by one of my favorite salads I discovered many years ago in Phoenix, AZ before Brussels Sprouts were cool!
I’ve put my own spin on it by roasting the sprouts to bring out their flavor. You can add the dressing, but I’ve also just used just a little white balsamic vinegar and olive oil. The green Brussels with dried cranberries looks very festive for the Christmas season and it can act as a lighter dinner before a feast or as a side to your holiday meal.
I prefer this with a white wine like our Stormy Edges Chenin Blanc Viognier Blend or Beau Vigne, but if you add the pancetta or bacon, the Three Places Pinot Noir or other Pinot Noir will also pair well.
About 1lb of Brussel Sprouts, trimmed and sliced into thin slivers
About ¼ lb Manchego cheese
¼ cup Marcona almonds
¼ cup dried fruit (I use a combo of dried cherries, blueberries and cranberries but choose your favorites)
*Optional-1/4 to 1/2 cup cooked diced pancetta or bacon
For the Dressing
2 tbsp of Champagne vinegar
1 tsp lemon juice
1 tsp honey
¼ cup olive oil
Salt and pepper
How to Prepare
- Preheat oven to 400°F
- Once the Brussels have been trimmed and sliced into thin rounds, toss them with about 1 tbsp olive oil and sprinkle of salt. Cook for about 20mins until browned and slightly crisped. (To crisp them up a little more you can turn the oven to broil and continue to cook for another 2-3 minutes)
- Meanwhile, using a vegetable peeler, create slivers of Manchego cheese.
- Chop the Marcona almonds into smaller pieces.
- Make the dressing by whisking all the ingredients together.
- Once the Brussels are done cooking remove from oven, transfer to a bowl and let cool about 5 minutes. Toss with dressing if using and then top with cheese, almonds, dried fruit and pancetta/bacon if using.
- Uncork the wine and enjoy!