Travel, Cooking, Doing, Eating and Drinking (that about covers it)

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
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?



2 thoughts on “Shaved Brussels Sprouts Salad with Pecans and Cranberries”

Tell me what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: