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Shaved Brussels Sprouts Salad with Pecans and Cranberries

Hello spring! I’ve been so looking forward to you! I’m sick of winter. Let’s be honest, I was sick of winter after the second day it was -10ºC in a row, let alone after a week of cold temperatures. Last year, I said goodbye to winter with the “Goodbye Winter, Hello Spring Salad” . This year I’m saying hello to spring with a salad that uses some of those winter flavours.

Brussels sprouts are something that I hated as a kid. Boiled Brussels sprouts – ICK! I used to call them mutant skunk cabbages (sorry, Mom!) but as an adult, I have to admit I’m liking them more and more. Maybe it’s because they are not boiled, but roasted (Pancetta Brussels Sprouts) or in this case finely shredded into a saladAdding some dried cranberries and toasted and salted pecans gives you a little sweet and a little crunch in your salad. Besides, what doesn’t taste better than Parmigiano-Reggiano cheese?

With the exception of finely slicing your sprouts with a mandolin – which is not difficult to do, but watch your fingers! – this is a really easy recipe that pulls together pretty quickly.

So, on the first official day of spring, I’m saying goodbye winter! I hope I’ve seen the last of you this year!

Prep time: 15 minutes; Serves: 4 – 6

What you need:

  • 1 lb Brussels sprouts
  • 1/3 cup dried cranberries
  • 1/2 cup toasted and salted pecans, chopped
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp sugar (not pictured)

What you do:

  • Shred the Brussels sprouts into a large bowl using a mandolin (or finely chop with a knife) – watch your fingers!
Shred the Brussels Sprouts using a mandolin

  • Add the dried cranberries
Add the dried cranberries
  • Add the chopped pecans
  • Add the grated Parmigiano-Reggiano
Add the chopped pecans and the Parmigiano-Reggiano
  • Toss
  • Make your dressing by adding to a mason jar the oil, vinegar, lemon juice, Dijon, salt, pepper and sugar, shake well
Add the oil, vinegar, Dijon mustard, lemon juice, salt, pepper and sugar to a mason jar
Shake it up!
  • Approximately 30 minutes before serving, add dressing and toss (if you don’t have time, you can toss the dressing in before you serve it – I like to let the dressing sit to incorporate the flavours into the salad)
Add dressing
  • Toss with dressing
Toss with dressing
  • Serve

Welcome Spring! What took you so long?

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