Brussels Sprouts Salad with Cranberries and Pine Nuts
If you don't have white balsamic, feel free to use regular balsamic.
  • ¼ cup pine nuts
  • 3 cups Brussels sprouts, trimmed and thinly sliced
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • 1 tablespoon white balsamic vinegar
  • ⅓ cup dried cranberries
  1. Toast pine nuts in a small skillet over medium-low heat, shaking pan frequently, until fragrant and golden brown, about 5 minutes. Remove from heat and set aside.
  2. Meanwhile, place Brussels sprouts in large bowl. Add a couple of teaspoons of oil. Using thumbs and index and middle fingers, massage Brussels sprouts between fingertips until softer in texture and darker in color. Add remaining 4 teaspoons of oil and a sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again. Toss in pine nuts and cranberries and serve.
Recipe by Three Many Cooks at