Brussels Sprout Salad Recipe
With candied pecans, feta, and balsamic vinaigrette.
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Ingredients
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Salad Base
Candied Pecans
Balsamic Vinaigrette
Method
Preparing the Brussels Sprout Salad
- 1
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Slice each Brussels sprout in half lengthwise.
- 2
Roast Brussels Sprouts
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper in a large bowl. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes or until crispy and golden brown, stirring halfway through for even cooking.
Making Candied Pecans
- 3
- 4
Candy the Pecans
Continue to cook the pecan mixture, stirring frequently until the sugar has dissolved and the mixture becomes bubbly, about 5 minutes. Remove from heat and spread the pecans onto a parchment-lined baking sheet to cool.
Making Balsamic Vinaigrette
- 5
Mix Vinaigrette Ingredients
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Assembling the Salad
- 6
Combine Ingredients
In a large bowl, combine the roasted Brussels sprouts, crumbled feta cheese, and candied pecans.
- 7
Add Vinaigrette
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all the ingredients.
- 8
Serve
Serve the salad immediately while the Brussels sprouts are warm, or chill in the refrigerator for 15 minutes before serving.
