brussels sprouts salad

Pour the dressing over the salad and mix well. Directions Save to My Recipes Step 1 In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined. "Add the bacon right before serving to keep it crisp," says home cook France C. This buttery, bacon-y Brussels sprout salad would steal the show at a barbecue. More From The Best Thanksgiving Ideas for 2022. Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. In pan, heat olive oil. I used the rest of the ingredients for dinner tonight. From my home to yourshappy cooking! Refrigerate at least 1 hour; store in an airtight container up to 1 week. Drain on paper towels, reserving the fat in the pan. In a large mixing bowl or serving dish, toss the Brussels sprouts with the dressing until evenly coated. To receive emails, you can click here to sign up to receive emails. Cut apple into matchsticks, keeping the skin on. Make the Dressing and Dress the Salad Combine all the ingredients for the dressing in a medium mason jar. How to Make Brussels Sprout Salad. Read more about me. This resulting in the Brussels sprouts relaxing just a bit and smoothing out the edges of its raw nature. Set aside. Toss to combine ( photos 1-2 ). Season with a pinch of salt and pepper. . STEP 3. Step 1: Prepare Brussels Sprouts Preheat oven to 450F. Refrigerate at least 1 hour; store in an airtight container up to 1 week. Shred Brussels sprouts, rinse well and dry. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Tossed with a combo of toasted almonds, shaved Parmesan, and pomegranate seeds, this isthe best holiday side for any get-together, most especially your fancy dinner. Place the shaved brussels sprouts in a bowl. First, make the maple mustard dressing. STEP 3. Place the brussels sprouts in a food processor. Updated: Jun 15, 2018. Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper. Then use a sharp knife to slice the Brussels sprouts as thin as possible or use a food processor with a slicing attachment. Stir to combine + serve. Holiday Baking Championship: Gingerbread Showdown. Instructions. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Beautiful warm brussels sprouts salad tossed with crispy bacon, toasted hazelnuts and a light lemon dressing. Combine all dressing ingredients in a small jar and shake well to combine. Drain on paper towels. Pour the dressing over the salad and toss to coat evenly. While I have only made this recipe as written, I think you could substitute the veggies as you please for tasty results Amy! The dressing will help keep the apples from discoloring. In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese. Peel and dice the sweet potatoes into -inch cubes. Enjoy! Once you get down to the core of the sprout, slice it in half. I wish I could tell you in words how much I love this brussels sprout salad recipe! "I will be making this again soon.". Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes. What are your thoughts on using red pepper or substituting any veggies for that matter? Eva I may swap in another green next time, since we loved all of the other elements. The first time my friends tasted my new side dish, they said it was phenomenal. Pile the salad onto a plate. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly," recipe creator Nicholio says. Toss to coat. 27 Make Ahead Thanksgiving Crock-Pot Recipes. Your email address will not be published. Discovery, Inc. or its subsidiaries and affiliates. Remove from the pan and set aside. The base is freshly shredded brussels sprouts with. 1 pound Brussels sprouts 1 medium tart apple (like Granny Smith) 1 medium red onion 1 cup chopped walnuts For the Vinaigrette: 1 tablespoon Dijon mustard 2 teaspoons maple syrup 3 tablespoons red wine vinegar 1 clove garlic, finely minced 1/2 cup extra virgin olive oil Salt and pepper, to taste Instructions Trim the ends off the Brussels sprouts. This salad looks delicious!! Add the parmesan cheese and toss to combine. Toss and Serve. My husband who hates cooked brussel sprouts gave it a 10!!. Top with the manchego and season with pepper. these links. Bacon Brussels Sprouts Salad is made in just one-pan and is absolutely binge-worthy! Brussels sprouts are completely safe to be eaten raw, andthinly sliced and tossed in this simple dressing? Sharing of this recipe is both encouraged and appreciated. The outer leaves should fall right off, however the inner leaves will require some tearing. Recipe Variations Close with the lid and shake well. What a great recipe! Once ready, add the roasted brussels sprouts in. There's so many delicious ways to prepare themroasting, grilling, deep fryingneed we go on? All ingredients sound delicious to me, but they dont care for feta cheese. Mix well. It's a blend of seasonal ingredients such as Brussels sprouts, red apples, and cranberries - tossed in a homemade lemon vinaigrette.I'd definitely say this is one of my favorite winter salads. Next, shave the brussels sprouts. This salad packs an earthy, crunchy, sweetness from the freshly shaved Brussels sprouts, honey crisp apples, red onions, toasted pecans, and delicately crisp prosciutto. Copying and/or pasting full recipes to any social media is strictly prohibited. Nick Iverson, Denver, Colorado, Shaved Brussels Sprout Salad Recipe photo by Taste of Home. Slowly whisk the oil mixture into the vinegar mixture until combined. Heat extra virgin olive oil in a large skillet over medium-high heat. Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! To make the dressing: In a small bowl whisk together olive oil, maple syrup, apple cider vinegar and mustard. Chop apple and toss with lemon juice to prevent browning. This is it! Make the salad. :). Taste and adjust seasoning if necessary. It was so good! Cook the brussels sprouts. Toss to coat. Prepare. Refrigerate for at least 30 minutes if possible. These 12 recipes will convince you that Brussels sprouts make the better (if not the best) salad base. In a large bowl, combine the shaved Brussels sprouts, thinly sliced kale, thinly sliced scallions, and the prepared honey lemon dressing. Delish editors handpick every product we feature. "This is my go-to unexpected side for Thanksgiving and other potlucks. While the Brussels are cooking, prepare the vinaigrette - combine the olive oil, juice of 1/2 lemon, pure maple syrup, dijon mustard, salt, and pepper. We confess: We hopped aboard the .css-1es3cx1{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:#004685;text-underline-offset:0.25rem;color:#004685;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1es3cx1:hover{color:#595959;text-decoration-color:#595959;}Brussels sprouts train and never looked back. Make the Dressing - In a separate bowl, whisk the dressing ingredients together until well-combined. 2022 Warner Bros. Add the rest of the ingredients to the bowl: diced onion, pomegranate arils, parsley and almonds. Warm Brussels Sprout Salad with Hazelnuts and Cranberries, Christine's Bacon and Brussels Sprout Cranberry Salad, Warm Brussels Sprout, Bacon and Spinach Salad, 11 Simple One-Pot Meals Starring Brussels Sprouts, Oven-Roasted Brussels Sprouts with Garlic, Maple Roasted Brussels Sprouts with Bacon, 17 Warm Salads to Round Out Your Fall Meals. ; Spread the vegetables: Spread the veggies on a non-stick baking sheet (or a baking sheet lined with parchment) and bake for 20 to 25 minutes, or until the squash is tender and the Brussels sprouts are crisp on the edges. In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper. Shaved brussels sprouts can be kept up to one week in the fridge. Shred 2 . Perfect for the hot weather! In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. Remove the end of the stem and discard it. Bake for 20-25 minutes at 400F (200C). I am about to make this salad to serve with pork chops. Taste the salad for seasoning, adding more salt or lemon juice to taste. Instructions. Yay!!! Made this salad for our Raclette venture as a side dish. In a bowl whisk the apple cider, olive oil and brown sugar together. Look forward to sending you recipes! Toss to combine. So I Googled Brussel sprouts salad and up you came! Add the diced red onion, sunflower seeds, dried cranberries and parmesan cheese. How long should I marinate them in the dressing? Prepare: Preheat your oven to 350F and toss the butternut squash and Brussels sprouts with oil, salt, and pepper in a large bowl. While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Set aside. Toss your salad and dressing: Pour over the salad and toss until coated. Healthy Recipes, Lunch, Salads, Side Dishes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. With hazelnuts, bacon, maple syrup, rosemary, and cranberries, this warm salad is a holiday favorite for home cooks. Top with slices of Parmesan cheese before serving. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper. Make the salad: Toss the Brussels sprout leaves,. Slice them in half (or, if they're large, slice them in thirds). Make salad dressing Directions. This is so good! "The warm bacon dressing makes this Brussels sprouts and spinach salad very tasty," recipe creator Barrett says. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. The longer you let it chill in the fridge, the more tender the sprouts will be. In a large bowl add chopped brussels sprouts and Parmesan. Using a vegetable peeler, shave parmesan cheese into the mixing bowl. If youd prefer, perhaps another slaw mix would work too! Stir in pecans just before serving. Ill be eating it for breakfast in a little bit. I made this salad (doubled the recipe) for our company holiday pot luck luncheon. You can make the vinaigrette up to 3 days ahead. Season with salt and pepper, to taste. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch. Mix well to combine. Add shaved Brussels sprouts to a medium-large bowl along with the cranberries, bacon, almonds, and red onion. Top with optional ingredients of choice, and enjoy. To the same bowl add in the chopped apples, pomegranate, pecans, apricots, and cranberries and mix them. Meanwhile combine mustard, olive oil, brown sugar, vinegar and garlic in a small bowl. Absolutely. Brussels sprouts, kale, and cabbage form the base of this healthy salad. I used a high quality vegan feta as well. This is fantastic! Drizzle with the lemon poppy seed dressing and toss until the salad is well coated. Pile the salad onto a plate. swipe up for recipe. Best enjoyed the same day. SpendWithPennies.com. Crumble the remaining cheese over the top of the salad and serve. Storing Tips Combine the salad ingredients: In a large bowl, toss together the shaved Brussel sprouts, red onion, bacon, dried cherries, and almonds. dried cranberries, red apples, pepper, orange juice, chopped walnuts and 5 more Shaved Brussel Sprout Salad Kitchen Fun with My Three Sons pepper, whole grain mustard, red onion, apple cider vinegar, garlic and 7 more Shaved Brussel Sprout Salad Good Life Organics sea salt, apple, maple syrup, Orange, brussel sprouts, olive oil and 4 more Lightly grease the baking sheet with oil and spread evenly. Season with salt and pepper to taste. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Price and stock may change after publish date, and we may make money off Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, chopped pecans, gorgonzola cheese, and chopped pears. Instructions. Add the blueberries, almonds, red onion, avocado, and feta cheese. Serve with bagel chips, if desired. Change the brussels sprouts salad dressing to change the flavor. Season the Sprouts. Add salt and drop in green beans. Whisk 2 tablespoons red wine vinegar and 1 teaspoon each Dijon mustard, honey, kosher salt and dried dill in a large bowl. Toss until the vegetables are coated in oil. Enjoy! In a small bowl, mix together the dressing ingredients. Whisk together the first 4 ingredients; gradually whisk in oil until blended. Set aside. The simplest way to describe my Shaved Brussels Sprouts Salad is to say the flavors are non-stop. every bit was eaten!! 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves), Sign up for the Food Network Shopping Newsletter Privacy Policy, Ciabatta Stuffing with Chestnuts and Pancetta, Cheddar Cheesecake with Apple Butter Caramel, 5 Unique Balsamic Vinegars for Zhuzhing Holiday Dishes, Aldis Holiday Advent Calendars Return November 2, Taco Bells Nacho Fries Return Nationwide And With Oprahs Favorite Truff Sauce to Boot, You Can Buy a Plate That Never Lets Your Holiday Side Dishes Touch, Cajun Turkeys Are Back at Popeyes With an Exciting Update, 17 Gifts Perfect for A Christmas Story Superfans, 11 Best Deals from Wayfair's Early Black Friday Sale, 7 Best Chef's Knives, Tested by Food Network Kitchen, 5 Baking Subscription Boxes Everyone With A Sweet Tooth Needs, 9 Best Hot Chocolate Mixes, According to Food Network Kitchen. Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. You could also use the leftovers to add to wraps or sandwiches. Thank you! Make Dressing. Make the dressing. 1.50 teaspoon kosher salt, divided .50 cup olive oil 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups) 2 cups thinly sliced radicchio (from 1 head) 1 cup chopped toasted pecans .50 cup roughly chopped sweetened dried cranberries .50 teaspoon freshly ground black pepper 1 ounce aged provolone or Parmesan cheese, shaved (about cup) Shred Brussels sprouts, rinse well and dry. Step 5. Juice the lemon and measure out 3 tablespoons of fresh lemon juice, using the other lemon if needed. How to Prepare Brussel Sprouts for Salad Preheat the oven to 400F and oil a rimmed baking sheet. Add all of the dressing ingredients to a jar. Feta adds saltiness and creaminess to this recipe. Content and photographs are copyright protected. Transfer to the mixing bowl with the leaves. Pour the vinaigrette on the salad (start with less if you're not sure you need it all.) Remove any discolored leaves. But c'mon, the flavors don't stop there. Mandarin oranges, strawberries, and dried cranberries add a tart-sweet flavor. Taste of Home is America's #1 cooking magazine. Refrigerate, covered, at least 1 hour. Make the citrus vinaigrette: Whisk together the oil, orange juice and zest, lemon juice, shallot, mustard, maple syrup, thyme, salt, and pepper. While the bacon is cooking, prepare the Brussels sprouts: Remove and discard any damaged leaves. Check out our favorite Thanksgiving salads for even more festive sides. "This really does taste like coleslaw, so those Brussels sprouts haters out there will never know they're in there," says lutzflcat. Let it sit for 10 minutes before serving. You could perhaps try a cotija or queso fresco. I used raisins, lots of walnuts and pecans, maple syrup instead of honey, and pomegranate juice instead of the fruit. That way you won't have any large chunks!) Fry all for 3 minutes more. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. This post may contain affiliate links. Drizzle the salad with the dressing and toss well. 05 of 12 Hazelnut and Fresh Brussels Sprout Salad I shredded in the food processor, super easy, and then shredded 2 carrots for color (since I didnt have pretty red dried cranberries). This shaved Brussels sprouts salad is a crisp and flavorful recipe that comes together in just 10 minutes! Place a lid on the jar and shake well. In a small bowl, add vinaigrette ingredients and whisk to blend. Add the green onion and dried cranberries. To get started, preheat the oven to 375F. I am making this salad for my family tomorrow. While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. This crunchy salad boasts bacon, croutons, and a creamy, tangy homemade Caesar dressing. Toss in lemon juice. Pair it with your winter dinner as a fresh and easy side, switch up the fruit and have it as a refreshing summer salad, or serve it with your weeknight vegetarian dinnerthese sprouts can do it all. Shaved Brussels Sprouts Salad Yield: 6 Prep Time: 5 minutes Total Time: 5 minutes Ingredients 3 cups shredded brussels sprouts 3/4 cup pistachios, chopped 3/4 cup almonds, chopped 3/4 cranberries (unsweetened if low carb) 2 tablespoons red onion, finely chopped Vinaigrette 1/4 cup olive oil 1 tablespoon honey or keto-friendly syrup listed below Shredding the brussel sprouts was a bit time consuming but definitely worth it! For the salad: Add the sprouts, apricots, hazelnuts and . Drain in a colander after 5 minutes. Its all tossed in an easy homemade honey dijon vinaigrette. Lettuce can't claim that. 1 pound brussels sprouts, 1-2 tablespoons extra virgin olive oil, kosher salt, freshly ground black pepper. "You'll be surprised how eager your family will become to eat their veggies!". So glad it was a hit at your party! This salad calls for just four ingredients, including Brussels sprouts. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts all tossed in a tangy honey dijon vinaigrette. Drizzle the dressing onto the salad, mix well, and serve. Great starter recipe. Then shave or slice the Brussels sprouts very thin. Dress salad and toss together to make sure the shaved Brussels sprouts are well covered. Slicing or shaving raw sprouts keeps them firm enough to stand up to dressings for days in the fridge. To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Air-Fryer Garlic-Rosemary Brussels Sprouts, The Best Black Friday Deals for 2022Youll Need To Lie Down After Shopping These Sales, Do Not Sell My Personal Information CA Residents, 1 pound Brussels sprouts, halved and thinly sliced, 1 small red onion, halved and thinly sliced. PS Used pine nuts since I did not have walnuts. Please view my photo use policy here. Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste. Next, place the trimmed sprouts in a large bowl. Cook the green beans. Your email address will not be published. Place the Brussels sprouts and spinach in a large bowl and toss. "I love the little punch of sweetness and texture you get from the dried cranberries. Finicky eaters all of them, why we do Raclette fix you own griddle pan. Stir to blend; set aside to let flavors meld. Can you recommend another cheese to use? 3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 3g protein. 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves) 1 tablespoon dried blueberries: 2 tablespoons dried cranberries: . these links. The flavor of the fresh sprouts is much better than cooked, in my opinion," writes Amy L. "Tasty, crunchy, healthy, and a great companion to pizza," Judy LeMaster says. Gala apples, dried cranberries, sliced almonds, and sunflower seed kernels add flavor. Make the vinaigrette. Season with salt and pepper and set aside. Top with chopped pecans and give it another quick toss. Pour the dressing over the salad and toss to combine. After cutting the sprouts in half and slicing the red onion, all that remains is a bit of baking and ingredient mixing! I did rinse before the slicing. Step 2 Add Brussels sprouts and toss until. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper. Glad you enjoyed it, Marcia. While the Brussels sprouts roast, make the shallot vinaigrette. In a small bowl, whisk together the vinaigrette ingredients. She has written about food since 2017, and her work can be found in Cooking Light, Southern Living, and more. Thank you, thank you, thank you for sharing!! I like to do it after to make sure they are thoroughly rinsed, but it is not necessary Namhee! Heat the oven to 375 degrees. Toast hazelnuts for 5 minutes or until golden brown. Pour dressing over salad and toss to combine so that dressing coats all ingredients. Several people asked for the recipe for their upcoming Thanksgiving Dinner. Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. 3 Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. I agree, all things wonderful are in this salad even Kailey (who doesnt love Brussels sprouts) cant get enough!! "What a wonderful salad! All rights reserved. Bake for 15 minutes. Add in shaved brussels sprouts and saut until they start to get tender (About 5 minutes) Add in pecans, hemp seeds, cranberries, salt, pepper, rosemary + balsamic vinegar. Wash the Brussels sprouts and cut them in half. Roast for 18-22 minutes, stirring once. Add olive oil, salt and massage the shredded Brussels sprouts for 2 minutes. Rinse Brussels sprouts and cut off a small piece of the stem end. Combine all remaining salad ingredients in a large salad bowl. Preheat oven to 180C/350F. For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers. In a dry skillet, lightly toast the walnuts over low heat until golden brown. I work in an oil field kitchen and made this for our guys. Make the salad. Add the shredded brussels sprouts to the skillet and cook for 3 to 5 minutes stirring occasionally, until the brussels sprouts are a little bit tender and start to char a bit. This is a perfect side to your holiday ham or Thanksgiving turkey, but this salad goes with a variety of mains:baked pork chops,vegan meatloaf,butternut squash casserole. In a large mixing bowl, add the shaved Brussels sprouts, pomegranate seeds, toasted almonds and sunflower seeds mixture. Place shaved Brussels sprouts in a large bowl. That being said, I prefer to shred them at home. Serve at room temperature, adding the almonds right before serving. Put the Brussels sprouts, grapes, half of the cheese, parsley, walnuts and parsley in a large serving bowl or platter. Does anyone have reuse ideas for leftovers. 1/2 cup dried cranberries 1/4 cup grated Pecorino-Romano (Parmesan can be substituted) Instructions Preheat oven to 425 degrees F and line a baking sheet with foil. Pulse about 5 times until the sprouts are shaved to the size you'd like. This Brussels sprout recipe makes a perfect side or lunch. Let the salad sit at room temperature for at least 30 minutes (or up to an hour in the fridge) to allow the flavors to mesh and the brussels to soften. They're downright delicious. While the nuts cool, rinse and drain the Brussels sprouts, leaving the stem end untrimmed but removing any bruised leaves. Toast the hazelnuts. Once the kale mixture is massaged, add in the cranberries, red pepper flakes and nutmeg to the bowl. Tried making this hearty salad? Everyone went crazy over it and it will be on my Thanksgiving buffet for sure. Combine the olive oil, red wine vinegar, fresh lemon juice, honey, and shallot in a jar and seal with a lid. Top with the manchego and season with pepper. Assembly. Saut your brussels sprouts in the same pan with a little olive oil until slightly golden brown. This cozy twist on a classic shredded brussels sprouts salad perfect for holidays! I Made It Nutrition Facts (per serving) Show Full Nutrition Label Instructions. Start with three-quarters of it, toss well, and then add more to taste. Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine. Mix - Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Sprinkle with salt and pepper. Add the cheese and stir again. Please come here and make it for me :) Seriously though, I can eat Brussels sprouts any way, any time of year, and love all the textures in this salad! Slowly whisk the oil mixture into the vinegar mixture until combined. How to Make Brussels Sprouts Salad: Shred the Brussels Sprouts. Cool slightly, then combine with the vinaigrette and remaining ingredients. Set aside. Next add the cooked Brussels sprouts, couscous, bacon, and parmesan cheese to a large mixing bowl. Make the dressing by . I also added a bit of celery seed. The longer they sit, the more the lemon and herb dressing will soak into your shredded sprouts, which we think is worth the extra time. Ingredients 1 tablespoon cider vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1 small garlic clove, minced 2 tablespoons olive oil 1 pound Brussels sprouts, halved and thinly sliced 1 small red onion, halved and thinly sliced 1/3 cup dried cherries, chopped 1/3 cup chopped pecans, toasted Buy Ingredients Powered by Chicory Directions If you have leftovers this should keep well for a few days. Assemble the salad: Mix together all salad ingredients. Brussels Sprout Salad is a delicious fall salad and keeps for days in the fridge! Corn and red bell peppers top it off. I think it would work with broccoli if I didnt have the Brussels. Trim any tough ends off of the Brussels sprouts, along with any damaged outer leaves. Drizzle with citrus dressing. We recommend at least 20 minutes, but you can leave them sitting for up to four hours before serving! Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. I have been looking for a recipe we can both enjoy. Step 3 | Toss all ingredients together. When hot add Brussels Sprouts and fry them for around 7 minutes, then give the vegan bacon to the pan. 5 Best Vacuum Sealers, Tested by Food Network Kitchen, The 7 Best Pizza Ovens, According to Pizza Experts, 10 Best Lunch Boxes for Elementary School Students, Crunchy Sweet Brussels Sprout Salad Recipe, Shaved Cabbage and Brussels Sprout Salad Recipe. This is my dream salad! Required fields are marked *. Thanks! Pour the dressing over the salad mixture and give it a good stir. In a small bowl or measuring cup, whisk together olive oil, lemon juice, shallot, Dijon mustard, salt, and red pepper flakes until combined. You might even add a bit of mayo and make a chicken salad sandwich out of it. Cant waitll try the finished product ! Happy New Year, If a bunch of old men that are set in their ways love this, anyone will. I just wanted to let you know I went to a Christmas Luncheon where there were many dishes that were very good, but this salad was by far the biggest hit! Its similar to a brussels sprout slaw but with more add-ins and so much flavor. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper. If you're unsure about eating raw Brussels sproutsno stress, it's totally fine! You can also whisk the ingredients together in a small bowl. OK, let me explain. Add the juice into the mixing bowl and whisk in the olive oil. I used Parmesan instead of blue cheese as suggested in the notes. Mix until evenly combined. 1 pound brussels sprouts cup finely grated Parmesan cheese Salt and Pepper (to taste) 1 apple (thinly sliced (honey crisp, pink lady, or other tart apples)) 1/4 cup pecans (chopped ) Instructions In a medium bowl, whisk together the apple cider vinegar vinegar, mustard, maple syrup and olive oil. Gala apples, dried cranberries, sliced almonds, and sunflower seed kernels add flavor. Excellent salad !!! Let us know how it went in the comments below! Notes Comment * document.getElementById("comment").setAttribute( "id", "a0f2e4aba00c62037bb2b3228c02d509" );document.getElementById("he0c03d125").setAttribute( "id", "comment" ); By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. Add the vinaigrette on top and toss everything together. Hearst Magazine Media, Inc. All Rights Reserved. Happy to hear, and Happy Thanksgiving! Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. 2 Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) I subbed in currants and smoked almonds. Plus, roasted sprouts taste delicious in salads, too, hot or cold. Add the apples to the salad. An apple cider vinaigrette, tahini dressing, or lemon vinaigrette would all be delicious. Either place the bacon on the baking tray used for the hazelnuts and bake until golden, or cook in a skillet. Spread Brussels sprouts on pan and toss with olive oil. Wasnt sure about shredded brussel spouts but it was Great . Make the dressing. 1/3 cup dried cranberries (look for juice-sweetened) US Customary Metric Instructions In a large bowl, combine the olive oil, vinegar, mustard, ginger, honey, and a 1/4 teaspoon each of salt and black pepper. So glad everyone loved it! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im making this now , and my question is is it necessary to rinse after slicing the Brussels sprouts .

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