Categories: Eats, Life Style

Brussels Sprouts Salad

Hey, What’s Cookin’?

Not too many people like the thought of a cold salad in the winter. What’s inviting and refreshing in the heat of summer isn’t overly enticing during the endless struggle to stay warm.

But as we all know, vegetables are necessary–both raw and cooked–every day, all year long. A good way around a chilly salad is to let the vegetables come to room temperature before OR after you prepare/assemble them.  That way your mouth won’t go cold when you take a bite. Another way is to have a cool (room-temperature) salad alongside a hot entree and a hot side vegetable. The crisp, raw vegetables will nicely complement the cooked items and make your meal that much more satisfying. Finally, you might want to steer clear of lightweight lettuce and take advantage of heartier, cool-weather greens, such as Brussels sprouts, kale, spinach, and chard. This week’s recipe for Brussels Sprouts Salad features bagged, pre-shredded sprouts, which are a tremendous time-saver in the kitchen!  This salad says “Autumn” to your palate without being cooked.  Enjoy!


Brussels Sprouts Salad

Adapted from: a recipe from

Serves: 8


  • 1/2 cup pecans, toasted (walnuts can also be substituted)
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp grainy Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup fresh pecorino cheese, grated
  • 3 (12 oz) pkgs shredded Brussels sprouts
  • 1 cup red onion, thinly sliced and cut into quarters
  • 1/2 cup dried cherries (or reduced-sugar cranberries)


  1. To toast the pecans, place them on a rimmed baking sheet and put it in the oven for 8-10 min at 350° F.  Watch carefully the last 3 minutes because they will burn in an instant! Remove from oven, set aside, and let cool completely. The nuts will become crispy as they cool.
  2. Meanwhile, in a large bowl, whisk the lemon juice, Dijon, and oil until well combined. Stir in the pecorino. Season with salt and pepper to taste. Add the Brussels sprouts and toss until well coated. Let stand 2 hours or up to 5 hours.
  3. Lightly chop the pecans and add to the salad. Add the red onion and dried cherries. Toss to combine, and serve.


Notes: You can substitute one of the bags of shredded brussels sprouts for an equivalent volume of baby kale or baby spinach.




Photograph via savoryonline

Leave a Reply

Your email address will not be published. Required fields are marked *