Fruit and Nut Brussels Sprout Salad

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This salad is best if marinated for 1 hour before serving but if you’re in a hurry, it may be served immediately after making. 

Prep time: 15 minutes   
Marinate time: 1 hour (optional)
Servings: 4-6


  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons white balsamic vinegar

  • 2 tablespoons honey

  • 1/2 teaspoon smoked or plain sea salt

  • Freshly ground pepper to taste

  • 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts

  • 1/3 cup dried cranberries, dried cherries, or golden raisins

  • 1/4 cup finely chopped shallots

  • 3/4 cup Mariani Slivered or Sliced Almonds, toasted


  1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl.

  2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.

  3. For best flavor, cover and refrigerate for 1 hour.

  4. Stir in almonds just before serving.

Recipe tip:
Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color.