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Warm Shaved Brussels Sprouts Salad. Roasted Brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad. Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday.
Enter this recipe for Warm Brussels Sprouts Salad. RELATED: How to Make Smoky Sheet Pan Chicken and VegetablesTo make your Brussels. There's shaved brussels sprouts, whole roasted brussels sprouts, hazelnuts, and farro. You can have Warm Shaved Brussels Sprouts Salad using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Warm Shaved Brussels Sprouts Salad
- Prepare of brussels sprouts, shaved.
- Prepare of bacon strips, cut into lardons.
- Prepare of red onion, diced.
- You need of garlic, minced.
- It's of salt & pepper to taste.
- It's of red wine vinegar.
I tossed this salad in my favourite Dijon shallot dressing and the warm farro and You can use any other nut that you like. This Shaved Brussels Sprout Salad with hearty pretzel croutons, is the perfect salad, tossed with warm prosciutto-mustard vinaigrette. Brussels sprouts and bacon are such a perfect combination of flavors that a pancetta vinaigrette just makes sense. The whole grain mustard adds a simple, but.
Warm Shaved Brussels Sprouts Salad step by step
- Cook bacon in a large skillet. Add onions and garlic; cook 5 mins or until onions are tender..
- Add shaved brussels sprouts. Cook for 5-10 mins until wilted. Season with salt & pepper. Add red wine vinegar to deglaze the pan..
- Enjoy! I served these for St. Patrick's Day. :).
Brussels sprouts are the new kale. California Avocado and Shaved Brussels Sprout Salad - a deliciously healthy, fun salad that's loaded with good things for you. The brussels sprouts are softened but not soggy, the apple slices still crisp, and all the flavors have mellowed together: sweet, toasty, a little bitter and green. This shaved Brussels sprouts slaw recipe tosses thinly sliced raw Brussels sprouts with hard-boiled eggs and a tangy Dijon dressing. Pair with our butternut squash soup for a warming seasonal meal.
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