Shaved Brussels Sprout Salad

I’ll admit, it took me well into adulthood to even try a Brussels sprout. I was even further into adulthood before I entertained the idea of trying a Brussels sprout without being accompanied by bacon. That all changed when I took a recommendation and ordered the Brussels sprout salad at the Rockhill Grille in Kansas City. The salad featured dried cherries, toasted pecans, goat cheese, and a bright vinaigrette…and it was AMAZING. So amazing, I couldn’t live without it when I moved away from the city so I had to create a similar recipe at home. The time has finally come to share with the HIH readers!

Not only is this Brussels sprout salad delicious, it solves one of salads biggest issues when it comes to entertaining. Wilted greens from sitting in dressing. Brussels sprouts will hold up to even the most acidic dressings making this the perfect make-ahead salad option. Make it first thing in the morning to serve for dinner without fear of a soggy wilted mess.

I haven’t even mentioned that the whole salad can come together in about 20 minutes if you use a food processor to shred the Brussels sprouts. All you have to do is mix the dressing, prep the brussel sprouts and toss everything together. Heck, most grocery stores have bags of already shredded Brussels sprouts. It’s perfect for when you’re short on time, but need something homemade and delicious.

Keys to Success

1. Taste, adjust, taste, adjust. Taste the dressing on it’s own, if it needs salt or pepper, go ahead and add. You’re going to want to taste and make any adjustments one more time, right after the salad has had time to marinate at room temp. I like to get the perfect bite, a Brussels sprout, pecan, cherry, and a bit of goat cheese and then decide if I need to add anything extra before serving or storing.
2. Sprinkle a little extra on top. If this salad makes it onto a holiday or entertaining menu, save some of the cherries, pecans and goat cheese
3. Use a food processor or mandolin to prep your Brussels sprouts. Chopping veggies to be somewhat therapeutic for me, but Brussels sprouts can be a little tough to handle to get the desired thin slices. I don’t say it often, but get that food processor out! The KitchenAid food processor attachment for my stand mixer is the best space saver in contrast to a traditional food processor. I use it to shred cheese for recipes like the HIH Mac ‘n Cheese and lots of other jobs I need done in a snap. I’m obsessed with it!

BONUS RECIPE! Sweet and Spicy Air-Fryer Pecans

Yes, you can buy toasted pecans, BUT, you can also make these amazing sweet and spicy air-fryer pecans. This recipe makes enough for this salad AND a snack bowl on the coffee table for guests. They are so easy!

Ingredients:

1. 2 cups pecan halves
2. 1 tablespoons olive oil
3. 1 tablespoons maple syrup
4. 1/8-1/4 teaspoon cayenne pepper or ground white pepper (how hot do you want ’em?)
5. 14 teaspoon salt

Just combine all of the above ingredients really well in a bowl, preheat your air-fryer to 350 degrees F. Place pecans in a single layer in the air-fryer basket and air-fry for 8 minutes, shaking the basket half way through. That’s it! These are also great if you have an unexpected visitor show up and you need to come up with a hostess with the mostest snack on the fly!

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