Brussels Sprouts Salad with Cranberries


1 cup water
½ cup sugar
1 lb. fresh cranberries, washed
Zest and juice of 2 lemons
1 ½ Tbsp. honey
¼ cup extra virgin olive oil
Dash coarse salt and ground black pepper
2 lbs. roasted Brussels sprouts
½ cup walnuts, chopped
2 oz. goat cheese, crumbled
4 slices bacon, cooked and crumbled
¼ cup turbinado or cane sugar


1. Bring water and sugar to a boil in a saucepan. When sugar is dissolved, remove pan from the stove and allow to cool until warm. Add the simple syrup to a bowl with fresh cranberries. Secure with a lid, place in refrigerator and allow to sit overnight. Remove cranberries from bowl and dry on a cooling rack for 1 hour. While cranberries dry, prep salad.
2. Zest and juice lemons into a bowl. Add honey and whisk in olive oil. Season to taste with salt and pepper. Add Brussels sprouts and toss to combine.
3. Top salad with goat cheese, bacon and walnuts.
4. Place cranberries back in a bowl and toss with turbinado sugar until coated. Place sugared cranberries on top of the salad.

Serves 6