This would make a beautiful side dish or starter for a holiday meal. If you are a brussels sprout hater, please consider giving this salad a chance! The sweet and tart elements of the salad from the cranberries, honey, and De Nigris Apple Cider Vinegar balance and complement the bitterness of the brussels sprouts. This deliciously sweet and tangy salad has roasted brussels sprouts, walnuts, tons of dried cranberries, and chunks of goat cheese. The salad ingredients are tossed in a vinaigrette of apple cider vinegar, honey and extra virgin olive oil.

Ingredients for 4 people

  • Cake
  • ¾ cup butter, room temperature
  • 2 cups sugar
  • 2½ cups flour
  • 1 teaspoon baking soda
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1½ cups water
  • 2 tablespoons De Nigris Vinegar
  • Frosting
  • 3 cups powdered sugar
  • ½ cup unsalted butter, room temperature
  • 2/3 cup cocoa powder
  • ½ cup milk

For the recipe


Preheat oven to 350°. In a medium mixing bowl, beat together room temperature butter and sugar. In another bowl, sift flour, baking soda and cocoa powder. Mix in salt to combine. Slowly beat in dry ingredients to the butter-sugar mixture. Then add vanilla, water, and vinegar. Beat until well-combined.


Grease a 9 x 13 baking pan and spread batter in an even layer. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.



Beat together powdered sugar, room temperature butter, cocoa, and milk. Allow cake to cool completely before frosting. Top with fresh raspberries, optional.