Election day at that! Could it be? Another four years down and another Thanksgiving upon us! This week we’re featuring two Brussels Sprout recipes perfect to round out your Thanksgiving table!
Traditionally, a harvest salad includes dried cranberries, seasonal nuts, pears, cheeses, and a poppy seed dressing that leaves you licking the salad bowl.
Being that Thanksgiving is so incredibly delicious in itself, we figured one little side dedicated to whole ingredients in the sea of goodness wouldn’t hurt. This salad uses raw Brussels Sprouts as a base mixed with shallots and pecans and takes the texture and feel of a chopped salad. We’ve chosen to pair the tart flavors from the sprouts and cranberries with a balsamic glaze sweetened by honey along with crumbled goat cheese.
Our recommendation- double up the glaze and goat cheese and don’t share!
Brussels Sprout Harvest Salad
3 C fresh Brussels Sprouts
1 Medium Shallot, finely chopped
1 Apple, diced
1 C Fresh Cranberries OR 1/4 C dried
1/2 T Honey
1/2 Pecans, Chopped
Goat Cheese, crumbled
1 C Balsamic Vinegar
2 T Honey
Preheat over to 400°F if using fresh cranberries.
On a parchment line baking sheet, spread cranberries and drizzle with 1/2 T honey. Bake cranberries for 10 minutes or until punctured. Let cool before adding to salad.
In a food processor or blender, pulse sprouts until chopped. In a large bowl, combine chopped sprouts,
shallot, chopped pecans, and apple. Stir until all ingredients are incorporated.
In a small sauce pan on high heat, bring vinegar and honey to a boil and continue cooking until reduced and thickened, about 5-7 minutes.
To finish the salad, transfer sprout mixture to a serving bowl and top with cooked cranberries, any remaining apples, nuts, and goat cheese crumble.
Serve with balsamic glaze.
We can not wait to see you Thursday for our Bacon Wrapped Brussels Sprout appetizer your guests will gobble up!