The Best Brussels Sprout Salad You’ll Ever Have

About a year ago I wrote about my first encounter with brussels sprouts. Since then I’ve come to love (I know, I still don’t believe it) the little round globes of goodness. One thing I love about them is how versatile they are. And now I know something else about this veggie: they’re great raw!

It stands to reason that most veggies are good raw (except radishes … *shudder*), but sometimes raw veggies aren’t really all that yummy. I think, however, that I almost prefer brussels sprouts raw: they crunch. If you need to know one thing about me it’s this: I’m a texture eater. And things that go crunch give me a lot of satisfaction.

Anywho, if you’re looking for a great salad/side to serve a lot of people (seriously – an army) that is mostly healthy – I say mostly because candied pecans, no matter how yummy aren’t really healthy – then this recipe is for you.

Brussels Sprouts Salad

Ingredients:

1 pound brussels sprouts cleaned, cut in half and then sliced
1 cup pomegranate arils
1/2 – 3/4 cup pecan halves, broken into pieces
1 TBSP honey
1 TBSP apple cider vinegar
2 tsp dijon mustard
1 TBSP EVOO

Directions:

1. Combine sliced brussels sprouts and pomegranate arils in a bowl. Set aside.
2. Combine apple cider vinegar, dijon mustard, and EVOO and whisk together until blended. Pour over brussels sprouts mixture, toss to combine.
3. In a warm non-stick skillet toast pecan pieces. Drizzle honey over pecans, tossing together to coat. Let “cook” until honey has reduced into a thick, sticky consistency. Remove pecans from skillet and put on parchment paper to cool.
4. Once pecans are cool break into pieces and add to brussels sprout salad.

Enjoy!

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