#Brussel sprout salad plus
With this delicious salad you get those thinly shredded Brussels sprouts that have just the perfect crunch, along with soft sweet pears, salty crispy bacon, a slight bite from the shallots, nutty crunchy pecans, creamy tangy gorgonzola cheese, plus just a hint of herby freshness from the parsley. It’s a personal favourite of mine, but I still didn’t expect it to go down as well as it did. Brussels Sprout Salad with Pears and Bacon. ? So one of the salads I made was this Brussels Sprout Salad. Nothing better than a leisurely Sunday spent with friends and a table laden with food! I’m actually sharing my Roast Lamb recipes on Wednesday along with a peek into my real life with a video of my lunch! I can’t wait to share it with you!!!īut I’m getting ahead of myself. That’s it! Seriously the easiest recipe ever!Īnd don’t worry – eating raw brussels sprouts is okay! Think of them like a cabbage or a thicker lettuce.Brussels sprouts, bacon, apple and hazelnuts is a magic combination that makes this Brussel Sprout Salad that so good, you’ll be happy to have it as a meal! In fact, I’m sharing this recipe at the request of a brussels-sprout-hating friend after I served this at a lunch!!Ī couple of weeks ago, I invited my friends around for a Sunday Roast Lamb Lunch. Pour the dressing on the salad and toss together until everything is coated. Then add all the ingredients for the dressing in a small mason jar, secure the lid and shake to combine. Dressing: The quick lemon dijon dressing is made from simple ingredients like olive oil, lemon juice, dijon mustard, honey and salt and black pepper.Įverything literally comes together in 5 minutes! Just dump the shaved brussels sprouts and all the salad ingredients in a large bowl.Line a baking sheet with a double layer of paper towels. Meanwhile, prepare a large bowl of ice water place a colander inside bowl. Spread pine nuts on a rimmed baking sheet and toast until golden, 8 to 10 minutes let cool. Cheese: I used crumbled cotija cheese for a nice salty bite, but you could also use feta or shaved Parmesan. Bring a large pot of salted water to a boil.Nuts: I used pecan halves but walnuts and sunflower seeds would also work.Dried blueberries, raisins, dried apricots, pomegranates and Granny Smith apples would all work! Fruit: I used dried cranberries and fresh Honeycrisp apples to make this perfect for fall and winter, but you could change up the fruit if you’d like.You could shave the brussels sprouts yourself with a mandolin or a food processor if you prefer (you’d need about 14 cups).
![brussel sprout salad brussel sprout salad](https://thisunmillenniallife.com/wp-content/uploads/2018/08/Brussels_Sprouts_Salad-1.jpg)
Shaved brussels sprouts: To make this a quick 5-minute side dish, I used 2 12-ounce bags of shaved brussels sprouts.It makes a great meal prep recipe because the shaved brussels sprouts hold up well in the fridge, but it’s also a healthy seasonal side dish that can be served during the holidays! This salad is just an all around great healthy recipe, and I can’t wait for you to try it! Brussels Sprout Salad Ingredients It has the perfect combination of crunchy, tart, sweet and salty in every single bite and I can’t get enough! I’m super excited to share this Brussels Sprout Salad recipe today because it’s literally one of the easiest side dishes you’ll make this season! Toss it together with a quick lemon dijon dressing for an easy side dish perfect for the holidays or any day of the week! Ready in only 5 minutes, this easy Brussels Sprout Salad is made with shaved brussels sprouts, juicy apples, dried cranberries and nutty pecan halves. Ingredients 1 lb of brussels sprouts finely shredded 1/2 cup grated parmesan cheese 1/2 cup pine nuts, toasted 3 tbsp red wine vinegar 2 tbsp olive oil 2.