Brussels Sprouts Salad

by Meg on November 22, 2013


I made this delicious brussels sprouts salad for Friendsgiving last weekend. It was a big hit and gone on the first round!


Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese (adapted from Two Peas and Their Pod)


1 pound brussels sprouts
1 cup roughly chopped pecans
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
1/2 cup dried cherries
1/3 cup crumbled blue cheese


1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts( OR buy them already chopped at Trader Joe’s Smile) .

2. To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of pecans. Stir frequently with a spatula until they start looking darker and you can smell the toasted nuts. Remove from heat.

3. While the pecans are cooling, make the dressing. Mix together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.

4. Add the toasted pecans, dried cherries, and blue cheese to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.

Note: I let this salad sit for about 10 minutes before serving so the dressing softened all the ingredients.


I think this would be a perfect addition to your holiday table!

We also got our pictures back from the photographer- I thought I would share two cute ones with you all …



Look at those eyelashes!!

Comments on this entry are closed.

Previous post:

Next post: