Brussels Sprouts, Gorgonzola, & Pecan Salad November 20, 2015

by Eat

Ok, holiday YUM alert, coming atcha- this is a healthy side dish revolution.  

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If there’s one thing we hate, it’s boring side dishes that pretend to be healthy while secretly harboring carbs & calories.  That loaded cornbread stuffing (delicious but let’s face it, unoriginal!), and candied green beans coated in sugar are the enemy here.  We know they will be on the table and we don’t blame you for making room on your plate, but wouldn’t it be nice to have an alternative this year that is amazing and different, while also packed with nutrition and flavor?  Oh, and did we mention the base is Brussels sprouts?

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That’s right- BRUSSELS SPROUTS.  You know how crazy we are for these little round veggies chocked full of goodness.  And the best part?  This side dish is a simply chop and mix recipe, excellent to throw together last minute as you make your way to a hosted dinner.  You can leave stuff out that you’re not a fan of, play with the measurements depending on taste, and really make this one your own.

The nutritional benefits for Brussels sprouts are off the charts.  Did you know:

  • Brussels sprouts contain high levels of vitamins C and K to help fight off colds and help heal cuts and scrapes from raking the leaves!
  • Steaming Brussels sprouts increases their ability to lower cholesterol
  • Brussels sprouts have been studied in anti-cancer research thanks to their nutritional qualities!

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Ingredients:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons English Mustard
  • 1 Teaspoon Honey
  • 2 Tablespoons Minced Red Onion
  • 2 Tablespoons Balsamic Vinegar
  • 1 Handful Fresh Thyme, finely chopped
  • 1 Clove Garlic, diced
  • 240 Grams Brussels Sprouts*, very thinly sliced
  • 2 Tablespoons Gorgonzola Cheese
  • 1 Handful Roasted Pecans, roughly chopped
  • 1 Pinch Ground Pepper
  • 1/8 Teaspoons Salt

Instructions:

  1. Make the dressing by whisking together extra virgin olive oil, mustard, honey, red onion, balsamic vinegar, thyme, and garlic. Set aside.
  2. Add shredded Brussels sprouts to a bowl and drizzle over dressing.
  3. Add cheese and pecans, then season to taste with salt and pepper.

*Not a fan of raw Brussels sprouts? Steam or roast these with olive oil, salt, and pepper, before tossing them into this unforgettable side salad.

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