Brussels sprouts might get a bad rap. I mean, we all know they're good for us. For one, they are full of fiber, vitamins, minerals and antioxidants. But they may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control. 

But let's face it-- it's easy to get them terribly wrong. I'm here to tell you there are many delicious ways to serve them that you might not have considered.

Hopefully by now you've discovered how delightfully sweet they become when roasted in a hot oven or charred in a searing hot cast iron pan. But did you know brussels sprouts can also be delicious when prepared as a sweet/savory salad? It's true!

Here's a recipe we've been obsessing over lately. It's a perfect make-ahead meal you can store in mason jars to have at arm's reach for a quick lunch or snack. Pair with a mug of soup or some crusty bread for a perfect afternoon nosh.

Cranberry Almond Brussels Sprout Salad in a Mason Jar

Servings

4

A delicious winter salad you can make-ahead to have on hand for lunches throughout the week.

Ingredients

• 4 cups shredded Brussels sprouts
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds
• 1/3 cup shredded Parmesan cheese

For dressing

• 1/4 cup olive oil
• 1 T apple cider vinegar
• 1 T honey
• 2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Directions

1. Combine ingredients for dressing in the bottom of a medium mixing bowl. Stir well to combine.

2. Divide dressing into 4 16oz wide-mouth mason jars.

3. Layer remaining ingredients in jar on top.

4. Refrigerate until serving. Shake to combine.