168 - Brussels Sprout Salad


168 - Brussels Sprout Salad

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Brussels Sprout Salad

6 cups well-trimmed, halved Brussels sprouts

1 1/2 cups pecan halves

2 tablespoons butter

1 cup dried cranberries

1 small-to-medium fennel bulb, halved, cored and thinly sliced

1 cup extra-virgin olive oil or orange-flavored olive oil

2/3 cup balsamic vinegar or a fruit-flavored vinegar

Salt and pepper to taste

2 tablespoons fresh orange zest

Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch, cooking only until the 

outer leaves turn bright green and halves can be pierced with a fork, about 3 minutes. Drain sprouts 

then plunge into cold water. Drain well, gently pat dry with paper towels, and place in a large bowl. 

In a skillet over medium-high heat, melt 1 tablespoon butter and add half the pecans. Cook, turning 

pecans frequently, just until pecans are fragrant and golden brown. Remove pecans to a plate lined with 

paper towels and repeat toasting process with remaining butter and pecans. 

Add cranberries, fennel and pecans to the Brussels sprouts. Whisk together oil and vinegar. Drizzle one-

third of the dressing over the sprouts mixture and toss to coat. Add more dressing to taste. 

Season with salt and pepper and garnish with orange zest. 

Can be served chilled or at room temperature. 

Makes 12 servings

NOTE: Raw fennel has a crisp texture and a mild licorice flavor. If you prefer, celery slices or jicama strips 

can be substituted.