This make-and-take version of a traditional holiday side calls for thinly slicing Brussel sprouts instead of roasting. Add dried cranberries, toasted walnuts and toss in a light vanilla-sage vinaigrette for a salad that’s sure to please during holiday gatherings. Photo credit: Julie Gransee from Lovely Little Kitchen.
Mix oil, vinegar, vanilla and seasonings in small bowl with wire whisk until well blended. Add cranberries; let stand 30 minutes to allow cranberries to soften.
Toss Brussels sprouts and walnuts in large bowl until well blended. Drizzle with dressing; toss to coat well. Serve immediately.