New This Month

Wilted Brussels Sprouts Salad with Warm Apple-Cider Dressing

The sweetness and gentle acidity of a warm apple-cider dressing brightens this brussels sprouts salad.

  • Servings: 6

Source: Martha Stewart Living, November 2001


  • 1 pound brussels sprouts, trimmed
  • 4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
  • 1 small head radicchio
  • 1 clove garlic, finely chopped
  • 1/3 cup apple-cider vinegar
  • 2 tablespoons honey mustard
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • Goat cheese, for garnish
  • Toasted caraway seeds, for garnish


  1. Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.

  2. In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

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