This November, we’re going to show you how you can achieve great taste with fall's favorite tart fruit: cranberries. This content was created in partnership with Food52.
If you haven’t been shaving your brussels sprouts, you’re doing your fall sides a disservice. This salad, earthy from raw, shredded sprouts and punchy from tart-sweet dried cranberries, makes a great holiday side and weekday lunch alike. Here’s how to make it without breaking a sweat:
Trim the brussels sprouts and shave them on a mandoline, then slice the kale into thin ribbons. Then hone your knife skills: Dice the celery, and roughly chop the dried cranberries and walnuts.
Combine everything in a big bowl with the cheese and a little salt and pepper to taste. Our favorite part about this recipe? You make the dressing right in the bowl: Pour in the olive oil, squeeze a bit of lemon, and gently fold the salad together. Then taste test before you serve.