This is such a great fall recipe! Brussels sprout season is from September to February so make sure to get the most use out of those veggies during that time!
Ingredients
Salad
- 2 lb brussels sprouts , bottoms trimmed, very thinly sliced (slice feature in food processor)
- 1/2 c candied pecans, (from book)
- ¼ cup of dried cranberries
- 6 oz of Bacon, small finely chopped
- 1/2 c of crumbled goat cheese
Apple Cider Vinaigrette
- 1 garlic clove, minced
- 1 tbsp. Dijon mustard
- 1/4 c raw apple cider vinegar
- 2 tbsp. fresh lemon juice
- 2 tablespoons raw honey, as needed for sweetness
- 1/3 c pecan oil
- salt and pepper, to taste
Instructions
- Preheat oven to 425°F and line two large rimmed baking sheets with parchment paper or foil.
- Trim the end off of each Brussels sprout by cutting a super thin slice (about 1/8 inch-thick) off of the root end. In a food processor fitted with the slicing attachment, coarsely shred the Brussels sprouts. (If you don\'t have a food processor, you can just thinly slice the Brussels sprouts by hand.) Divide the shredded sprouts between two baking sheets, drizzle each tray with the olive oil, season generously with salt and pepper, and toss together to combine. Spread the Brussels sprouts out evenly on the baking sheets.
- Roast until tender and browned, about 30 minutes, turning the pans halfway through.
- Allow to rest to room temperature
- When the Brussels sprouts are cooled, put them in a large mixing bowl and toss with the pecans, cranberries, bacon, and vinaigrette then transfer to a serving bowl.
- Top with Goat Cheese prior to serving
Salad
- Combine all of the ingredients in a blender until the honey dissolves and the ingredients are well combined.
- Adjust flavor to taste, if necessary.
- For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
- Store leftovers in the fridge for up to a week, and shake well before serving each time.