Brussels Sprout Blue Cheese And Glazed Pecan Salad Recipes
SHAVED BRUSSELS SPROUTS SALAD WITH PECANS
Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
- Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.
KALE AND BRUSSELS SPROUT SALAD RECIPE WITH BACON, CRANBERRIES AND PECANS
Steps:
- Place the brussels sprouts into a food processor fitted with a slicing blade (NOT a shredding or knife blade!). Push the sprouts into the food processor while running, using the pusher (not your hands). Turn it off.
- Turn the food processor back on and push the kale leaves into the running food processor. Pulse until shredded. (Alternatively, you can chop the brussels sprouts and kale by hand with a knife.)
- In a large bowl, whisk together the olive oil, mustard, lemon juice, garlic powder, salt and pepper, until emulsified. (Tilt the bowl if necessary).
- Add the shredded brussels sprouts and kale to the bowl. Add the cranberries, cooked bacon, walnuts (if using), and blue cheese (if using). Toss to coat the kale brussels sprout salad in dressing.
Nutrition Facts : Calories 192 kcal, Carbohydrate 6 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 267 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BRUSSELS SPROUTS WITH BACON AND BLUE CHEESE
Roasted brussels sprouts tossed with crunchy bacon pieces, sweet dried cranberries and creamy blue cheese crumbles for a decadent side dish your family will be fighting over! Only 189 calories!
Provided by Caitlin
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with foil and spread out 1 1/2 lbs of trimmed, sliced, brussels sprouts.
- Drizzle 4 Tbsp balsamic vinegar, 3 Tbsp olive oil and 2 Tbsp garlic powder over brussels and season with salt and pepper. Toss to coat.
- Bake for 20-30 minutes, until browned and tender.
- Meanwhile, cook 4 slices of bacon and chop into small pieces.
- Once they're done, allow brussels sprouts to cool slightly, then add to a serving bowl and mix in bacon, 1/4 C blue cheese and 1/4 C cranberries.
- Serve immediately and enjoy! ????
Nutrition Facts : ServingSize 1/6 of batch, Calories 189 calories, Sugar 9 g, Sodium 555 mg, Fat 10.3 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 4.9 g, Protein 7.6 g, Cholesterol 9.2 mg
BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD
Categories Salad Cheese Nut Vegetable Side Pecan Winter Brussels Sprout Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 6
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
- Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
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CHOPPED BRUSSELS SPROUT SALAD RECIPE | BRUSSELS SPROUTS RECIPE
From twopeasandtheirpod.com
Reviews 90Total Time 15 minsEstimated Reading Time 3 mins
- 1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and set aside.
- 2. To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of pecans. Stir frequently with a spatula until they start looking darker and you can smell the toasted nuts. Remove from heat and spread out on a plate to cool to room temperature. Make sure you watch the pecans closely, they can burn pretty quickly and they will keep cooking after removing them from the pan.
- 3. While the pecans are cooling, make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
- 4. Add the toasted pecans, dried cranberries, and blue cheese to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
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Servings 6Estimated Reading Time 50 secs
BRUSSELS SPROUTS SALAD WITH CRANBERRIES, PECANS AND ...
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5/5 (4)Category SaladServings 4-6Total Time 33 mins
SHAVED BRUSSELS SPROUTS SALAD WITH BLUE CHEESE ...
From whipandwander.com
Cuisine AmericanTotal Time 15 minsCategory Salads & DressingsCalories 264 per serving
- If using whole Brussels sprouts rather than pre-shaved: Starting with clean Brussels sprouts, use a paring knife to trim the stems off, then slice in half. Discard any outer leaves that are yellowed or blemished. Usually, I end up with about a 25% loss of the vegetable when prepping from whole. You may have very fresh-looking leaves and not have to discard as much. The end result should be roughly 1 1/2 lbs of trimmed Brussels sprouts, so keep this in mind if you are purchasing pre-shaved ones.
- Shave the trimmed Brussels sprouts using your food processor with the slicer attachment for quick and easy prep or very carefully using a mandoline.
- Once Brussels sprouts are shaved combine in a large bowl with blue cheese, cranberries, and pecans.
- In a small bowl, combine the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Whisk together with a fork, then pour on top of the Brussels sprout mixture. Toss to coat evenly, then taste for salt and pepper and adjust if needed. Serve cold.
THIS SHAVED BRUSSELS SPROUTS SALAD WITH PECANS, PEARS ...
From familysavvy.com
Estimated Reading Time 3 minsCalories 783 per serving
ROASTED BRUSSELS SPROUTS WITH WALNUTS AND BLUE CHEESE ...
From lowcarbmaven.com
Cuisine AmericanTotal Time 40 minsCategory Side DishCalories 110 per serving
- Trim and quarter Brussels sprouts and place them in a medium bowl. Toss sprouts with 1 tbsp olive oil and salt and pepper.
- Roast at 400 F for 25-35 minutes, stirring half-way through. Add walnuts to the pan the last 10 minutes of cooking.
ROASTED BRUSSELS SPROUTS WITH BLUE CHEESE RECIPE ...
From mygourmetconnection.com
4.5/5 (17)Category Side DishesCuisine AmericanTotal Time 35 mins
- Clean the brussels sprouts; trim the ends and remove loose outside leaves. Drop them into the boiling water and cook for about 4 to 5 minutes, until they are bright green and crisp-tender.
- Cut the sprouts in half lengthwise and place in a bowl. Separate the onion slices into rings and add to the sprouts.
SAUTéED BRUSSELS SPROUTS WITH GLAZED PECANS & CRANBERRIES ...
From saltysidedish.com
Cuisine AmericanTotal Time 20 minsCategory Side DishesCalories 135 per serving
- Boil whole raw Brussels Sprouts in a saucepan. Put all Brussels Sprouts into pan, cover with water and bring to a boil. Continue on rolling boil for 3 additional minutes.
- Remove saucepan from heat and drain water in a colander. Let Brussels Sprouts cool down to the touch.
- Using a skillet, drizzle a bit of Olive Oil (about a tablespoon) into a skillet and bring pan to medium/medium-high heat.
PECAN AND BLUE CHEESE BRUSSELS SPROUT SALAD RECIPE
From myrecipes.com
4/5 (6)Calories 141 per servingServings 4
- Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.
- Peanut and Chile: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons lime juice, 1 teaspoon lower-sodium soy sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup unsalted peanuts, and 1 sliced red chile in a large bowl. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 134; FAT 8g (sat 4g); SODIUM 181mg
- Kale and Almond: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon black pepper, 1/8 teaspoon kosher salt, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1 cup stemmed chopped kale, and 1/4 cup sliced almonds. Add vinaigrette; toss to coat. Top with 2 tablespoons grated Parmesan cheese. SERVES 4 (serving size: about 1 cup) CALORIES 134; FAT 2g (sat 6g); SODIUM 196mg
- Apple and Pistachio: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 2 teaspoons cider vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup shelled unsalted pistachios, and 1/2 cup thinly sliced apple. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 129; FAT 7g (sat 2g,); SODIUM 226mg
APPLE PECAN BRUSSELS SPROUT SALAD {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
5/5 (1)Total Time 25 minsCategory Appetizer, Salad, Side DishCalories 234 per serving
- Make the Honey Lemon Vinaigrette: Add the ingredients of the honey lemon vinaigrette to a small jar with a lid and shake vigorously to emulsify; set aside.
- If you don't have a jar (get one!), simply whisk all of the ingredients, EXCEPT the olive oil in a small bowl. Slowly drizzle the oil into the bowl with the lemon mixture until well incorporated and the dressing turns a nice light yellow color.
- Thinly slice the brussels sprouts using a very sharp knife, mandoline or food processor fitted with the slicer attachment and place the sliced brussels sprouts in a large bowl. Add the diced apple, Parmesan cheese, and chopped pecans.
- Drizzle with the dressing, toss with tongs to coat. Let the salad stand at least 5 minutes before serving to allow the brussels sprouts to wilt some and the flavors to blend together.
SHREDDED BRUSSELS SPROUT SALAD WITH WALNUTS, CRANBERRIES ...
From lideylikes.com
4.7/5 (6)Estimated Reading Time 4 minsServings 6
- Preheat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 10 minutes, until toasted. Cool, then coarsely chop and set aside.
- In a glass measuring cup or small bowl, whisk together the lemon juice, vinegar, honey, salt and pepper. Slowly whisk in the olive oil.
- Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the dried cranberries, and toss well to combine. Set aside for at least fifteen minutes (or up to several hours.) Just before serving, add the walnuts and blue cheese and toss gently to combine. Serve at room temperature.Note: Many grocery stores carry shredded raw Brussels sprouts. If you can’t find them, you can shred the Brussels sprouts yourself. Buy 1½ pounds whole Brussels sprouts, trim them and cut them in half through the stem. Remove the core, and cut each sprout crosswise into thin shreds.Copyright 2018, Lidey Heuck, All Rights Reserved
BRUSSEL SPROUT SALAD - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 1Calories 167 per servingCategory Appetizer, Main Course, Salad, Side Dish
- Finely chop or shred Brussels sprouts. Either use a knife, or use the “large slice” attachment of a food processor to shred the sprouts.
- Either use food processor with the “large shred” attachment or a knife to shred the apple and beet julienned.
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