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Brussels Sprout Winter Salad with Lemon Champagne Vinaigrette

By Georgia Johnson
Servings: 6 servings as a side dish / 3-4 servings as a main dish

Ingredients 

For the Brussels Sprout Winter Salad:

  • 4 cups brussels sprouts, rinsed and trimmed
  • 2 cups chopped kale leaves
  • 2 navel oranges, segmented and sliced
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped pecans, walnuts or almonds

For the Lemon Champagne Vinaigrette:

  • 1/4 cup Barefoot Prosecco or Champagne
  • 1 clove garlic, minced
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons honey
  • Kosher salt and freshly cracked pepper, to taste
  • 1/2 cup extra virgin olive oil

Instructions

For the Brussels Sprout Winter Salad:

  • Shave Brussels sprouts on the largest holes of a box grater. Toss in a large bowl with kale, orange slices, pomegranate seeds and chopped nuts. Portion salad onto individual serving plates. Garnish with additional pomegranate seeds and chopped nuts, if desired. Drizzle with dressing just before serving.

For the Lemon Champagne Vinaigrette:

  • In a medium bowl, whisk together champagne, garlic, mustard, lemon juice, honey, salt and pepper. Gradually whisk in olive oil until well combined. You can also combine all ingredients in a blender or food processor and purée until smooth.