Active Time 20 minutes
Total Time 20 minutes
Serves 8
2 Tbsp. apple cider vinegar
1 Tbsp. honey
1 Tbsp. Dijon mustard
1 ½ tsp. kosher salt, divided
½ cup olive oil
1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
2 cups thinly sliced radicchio (from one head)
1 cup chopped toasted pecans
½ cup roughly chopped sweetened dried cranberries
½ tsp. black pepper
Directions
1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.
To Store and Prep at Feast Time:
Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine. Follow remaining instructions above.
Suggested Pairing & Notes:
WALT Bob's Ranch Pinot Noir
Kathryn Hall Cabernet Sauvignon
For Bob's Ranch Pinot -
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The apple cider vinaigrette + Dijon brings bright acidity that mirrors the natural, lively acidity in WALT Bob’s Ranch Pinot, keeping each bite refreshing.
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The wine’s red fruit—think cherry, raspberry, cranberry—echoes the salad’s dried cranberries, creating a harmonious flavor bridge.
For Kathryn Hall Cabernet -
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The robust blackberry and currant flavors in Kathryn Hall Cabernet Sauvignon add depth to each bite, creating a stunning contrast with the bright greens.
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The slight bitterness in radicchio actually pairs wonderfully with Cabernet, enhancing its savory, earthy undertones.
