Winter Brussels Sprouts Salad

There is a brussels sprouts salad for every season and while I love my spring version, with strawberries and goat cheese, or my summer version with a raspberry vinaigrette, I do adore the delicious flavors of this time of year. The dressing is full of baking flavors and the blue cheese with apples and hazelnuts makes this a little richer than the other varieties.

3 cups brussels sprouts leaves
1/4 cup toasted and chopped hazelnuts
1/4 cup crumbled blue cheese
1/4 cup craisins
1 small apple cut into matchsticks

Spiced Citrus Dressing:
1/4 cup apple cider vinegar
2 tbsp agave or honey
1/4 cup olive oil
1 tsp dijon mustard
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp fresh lemon juice
Sea Salt and Pepper


  1. In a medium pot, cover brussels sprout leaves with water. 
  2. Heat on high for 2-5 minutes or until leaves brighten in color.
  3. Drain leaves into a bowl with cold water and ice to stop cooking. Leave in ice water for 10 minutes to allow to cool.
  4. Drain leaves and dry thoroughly.
  5. Toss brussels sprout leaves with dressing, cheese, hazelnuts, and craisins.
  6. Top with apple matchsticks.