Winter Brussels Sprout Salad
Nutrition Information
  • Serves: 4 servings
  • Serving Size: ~1 cup
  • Calories: 175
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Sugar: 3 g
  • Sodium: 141 mg
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 3 mg
Type: Side Dish
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
Salad:
  • 1 pound Brussels sprouts, thinly sliced
  • 2 teaspoons olive oil
  • Salt and black pepper, to taste
  • ¼ cup pecans, chopped
  • ¼ cup dried cranberries (optional)
  • 2-3 tablespoons blue cheese or Gorgonzola, crumbled
Dressing:
  • 2 tablespoons shallots, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced (or ½ teaspoon minced garlic)
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Toss Brussels sprouts in olive oil, and spread in an even layer on a baking sheet. Season with salt and pepper, and bake in oven for 10 minutes. Remove from oven and sprinkle pecans on top. Return to oven for an additional 5-7 minutes, or until aromatic. Watch carefully so they don't burn. Remove from oven and set aside to cool.
  3. Combine the dressing ingredients in a small bowl and whisk together.
  4. Toss together Brussels sprouts, pecans and cranberries in a large bowl. Add vinaigrette mixture; toss to combine. Sprinkle with blue cheese crumbles and serve.
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