Brussels Sprouts Prosciutto and Cranberry Salad
Gluten-Free, Dairy-Free, Grain-Free
If you are looking for a new salad or appetizer dish this holiday season, look no further than my Brussels Sprouts, Prosciutto and Cranberry Salad. This year, skip the relish tray, and set our this dish for your guests to enjoy. While it may sound like an unlikely combination of Brussels sprouts, prosciutto, sweetened cranberries and Dijon mustard, the flavors blend together beautifully. While I prefer to serve this as a warm salad, it can also be served cold. Add this dish to your Thanksgiving or Christmas line up this year for a new and flavorful twist.
- 2 lbs. Brussels Sprouts
- 4-6oz. Prosciutto, visible fat removed
- 4 TBSP Dijon Mustard
- 1 C. Fresh Cranberries
- 1/8 C. Sugar
- 1/8 C. Water
- 4 TBSP Olive Oil
- 1 tsp. Sea Salt
- 1 tsp. Garlic Powder
- 1/2 tsp. Black Pepper
- Wash the Brussels sprouts. Cut off the bottoms and then slice them into quarters, length-wise.
- Cut prosciutto into bite-size pieces, removing any visible fat.
- In a large skillet, add the olive oil and cook on medium-high heat. Give the olive oil about 1-2 minutes to warm up before adding the Brussels sprouts.
- Add the Brussels sprouts to the skillet.
- After 5 minutes, add the prosciutto to the skillet, and continue cooking for 10 more minutes, or until the Brussels sprouts are bright green and tender.
- While Brussels sprouts are cooking, combine the cranberries, water and sugar in a pot and heat on medium heat, stirring occasionally.
- Cook the cranberries for 8-10 minutes, until they begin to darken and start to burst.
- Once the Brussels sprouts and cranberries are done, transfer the Brussels sprouts to a serving dish and top with cranberries.
- Drizzle the Dijon mustard over the top of the salad and serve immediately.
- If you like crispier Brussels sprouts only stir every 5 minutes.
- If you would like a lower sugar option, only use the cranberries for this salad and discard the sauce left in the pot.
- If you want a prettier presentation of this salad, add your mustard to a plastic bag. Cut off one of the corners, and squeeze over the top of the salad in a zig-zag pattern.