Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette 

12 oz Brussels sprouts 

1/3 cup dried cranberries, chopped 

1/3 cup slivered almonds, toasted 

2 tbsp red wine vinegar

2 tbsp Dijon mustard

1 tbsp honey 

1/3 cup olive oil 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp sea salt 

Cut off the ends of the Brussels sprouts and discard along with browning outer leaves. Rinse thoroughly and shred in food processor using the slicing blade. Set aside in a large mixing bowl. 

In a small bowl combine vinegar, mustard, salt, pepper, garlic and onion powder. Whisk in honey and then slowly drizzle in olive oil, while whisking. Continue until well incorporated, approximately 1 minute. The mixture should be thick and creamy with oil well combined. 

Add cranberries and almonds to the bowl of Brussels sprouts.  Drizzle in the vinaigrette, mix well and serve.