Brussel Sprout Salad Recipe

Are you nuts about brussel sprouts? I certainly am, and in this recipe I topped my brussel sprouts with my favorite nuts, pecans. 

Looking for an easy but appealing appetizer? This brussel sprout salad recipe is a great side dish and perfect for entertaining.

Lets be honest. If you’ve changed your eating habits and you want to lead a healthier lifestyle, you don’t want your social life to be sacrificed. You want to still be able to go out to dinner, go to a dinner party, or host one yourself.  Your friends may look at you strangely for passing the bread bowl, but if you host a dinner with delicious, Paleo food they could be blown away. That’s where this brussel sprout salad recipe comes in.

Looking for an easy but appealing appetizer? This brussel sprout salad recipe is a great side dish and perfect for entertaining.

If you are hosting a dinner, I recommend serving this salad with the Herb Topped steak. I’m in college and don’t host many dinner parties, but it’s nice to occasionally make a fancy dish for my family or roommates, especially when it’s simple. My family (aka my recipe testers) raved over this salad. The pecans give a nice crunch, and the raisins give a hint of sweet. It’s topped with a Dijon mustard dressing, which makes this dressing even more delectable. 

If you don’t like brussel sprouts, give this recipe a try. It is one of my very favorite recipes. 

Brussel Sprout Salad with Dijon Mustard Dressing
Serves 3
Delectable side dish
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 tablespoon butter
  3. 1 lb of brussel sprouts
  4. 1/2 cup raisins
  5. 1/2 cup pecans
Dressing Ingredients
  1. 2 tablespoons olive oil
  2. 1/2 teaspoon apple cider vinegar
  3. 1/2 teaspoon dijon mustard
  4. Salt and pepper, to taste
Instructions
  1. In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side)
  2. In the meantime, make dressing by mixing all ingredients well in a bowl.
  3. While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional)
  4. When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.
  5. Mix chopped brussel sprouts, raisins, pecans, and top with dressing.
Bravo For Paleo http://bravoforpaleo.com/

Comments

  1. Penny Bravo says:

    I can’t wait to try this!

  2. Is this supposed to be served hot or room temp/cold?

  3. Your salad looks amazing. I can’t wait to give it a try.

  4. Lisle Kin says:

    Is there a reason not to cut the sprouts into thirds BEFORE “grilling” them?

  5. I didn’t have raisins or pecans, but I did have craisins and walnuts so I gave those a go and WOW! I Think I could eat this everyday. YUM!

  6. Do you boil the brussel sprouts before grilling?

Trackbacks

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