Brussel Sprout & Cranberry Salad

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I’ve been on a roll lately, cooking up a storm! November and December are most definitely my favorite months to cook and bake. Thanksgiving and Christmas food = THE BEST!

This salad could easily be added to the Thanksgiving menu. To jazz it up for a holiday I would also add something that makes everything better… bacon!! Even my Dad went back for a second helping, and he isn’t always easy to please 😉

Now, how ridiculously adorable are these two?! 

Brussel Sprout & Cranberry Salad

  • 3-4 cups brussels sprouts, tough outer leaves pulled away
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup feta cheese crumbles (I like to buy the brick and crumble it myself)
  • 1 apple, chopped
  • 2 jumbo shallots, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • For the Maple-Balsamic Vinaigrette:
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoons balsamic vinegar
    • 1 tablespoon maple syrup
    • 1 teaspoon Dijon mustard
    • salt and pepper, to taste

Directions:

  1. To shred the brussel sprouts hold the brussel sprout by the core and thinly slice it with a very sharp knife. Discard the cores. Place shreds in a medium bowl. Add cranberries pecans, feta and apple.
  2. To make dressing combine vinaigrette ingredients in a small mason jar. Shake well to combine.
  3. When you’re ready to serve the salad prepare the shallots. Heat a skillet over medium high heat. Add olive oil and butter. Add half of the shallots and caramelize until just golden. Remove and place on a plate with paper towel. Do the same with the second half of the shallots. They get kind of crispy and really make the salad great!
  4. Add shallots to the salad and toss with the dressing.

Makes 6-7 servings.

Recipe adapted from Iowa Girl Eats.

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Filed under Salads, Side dish

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