Yes, Brussels sprout salad.
It’s just a step beyond yummy and it brings new life to salads that you probably forgot existed. I never dreamed I would be cheering on the Brussels sprout in quite this way, but when you hear the journey you will understand what I mean.
When I was a kid, Brussels sprouts were not the most popular thing at our house. 😕
Mama cooked a lot of what daddy liked and us kids and our taste buds often just went along for the ride. That’s the way things were back then. Of course, occasionally mama would make something that daddy didn’t care for, but she then made him something special.
I can remember a few instances in particular. One I’ll share with you now.
In our day, believe it or not, TV dinners were considered a treat. At least at our house they were anyway. You know back then, they were kind of new and one of those “treat” things. There weren’t restaurants around every corner and there certainly weren’t fast food joints around every bend. We ate from the garden and the canned goods downstairs. So….something like a TV dinner made you feel like you were special and getting a real treat.
I say that with a snicker now because they didn’t taste anything like they do nowadays. I really can’t remember if they were more real or more like cardboard, but I don’t think our kid taste buds really cared quite honestly.
Anyway, I remember a particular time that we got to pick out our own TV dinner and man did we think we were special. I chose some kind of Mexican thing and oh was that a mistake. All I remember was that it was too hot and too spicy and I had to eat it anyway. What I learned from that lesson was “real” food was better and never to jump too fast when mama tells you “you might not like that.” 😉
Anyway…enough of memory lane and back to the Brussels sprouts story.
No one really cared much about Brussels sprouts except daddy.
He loved them.
In fact, daddy called them “little bitty cabbages.” How I wish I could hear him just one more time talk about the little cabbage. (Love you daddy.)
I like them okay but they weren’t the best on mama’s menu for sure. Of course, they were just boiled and cooked in butter, but they were still good.
As I got older and my family didn’t care much for them, I didn’t really eat Brussels sprouts very often. That was until I decided to be brave and try to cook them in different ways. Roasted, fried, sautéed or stir fried all just about stole my heart.
Then….I ran into this recipe for a salad with Brussels sprouts in it. It was good, but it didn’t overly impress me because I’m not a fan of cold Brussels sprouts. SO……….. a little bit of trial and practice and my latest creation was born.
Warm Brussels Sprout and Mushroom Salad Recipe takes the sprout on a new journey and your taste buds to a new level of yum.
- 2 lbs. Brussels sprouts
- Vegetable stock or other flavor you have on hand
- 1 cup chopped pecans, walnuts, and/or almonds
- ½ cup dried cranberries
- ⅓ cup goat or feta cheese crumbled (or cheese of choice)
- 6 tablespoons extra virgin Olive Oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey (raw preferably)
- Himalayan or sea salt to taste
- Black pepper if desired
- 2 tablespoons of Super Green food of choice (optional)
- Saute your Brussels sprouts in Olive Oil.
- Prepare Brussels sprouts by peeling off external leaves and quartering the sprouts.
- Cover the base of a large skillet with olive oil and place the Brussels sprouts with cut sides down into the pan.
- Allow them to begin to caramelize. They should be starting to brown and smell really good about now. Flip them over.
- Add broth enough to keep a thin layer in the bottom of the skillet.
- Add in mushrooms.
- Flip and stir the sprouts until caramelized well on all sides and tender.
- Separate and/or cut up sprouts after cooking.
- Add pecans, cranberries and cheese and toss into the Brussels sprouts.
- Mix the olive oil, vinegar/lemon juice, honey, salt & pepper and green foods.
- Pour the dressing over the Brussels sprouts combo and let sit just a few minutes to allow the flavors to blend well.
Health noteYou might see the health benefits of Brussels Sprouts in the recipe for sautéing them, but if not, we like to make sure you know just what a great dish you are serving up for your family.
These little cabbages are chockfull of vitamin C and vitamin K. They help the immune system and aid in a healthy digestive system. There are other benefits, as well, like healthy omega fatty acids, potassium and folate.
We’ve all heard for years about how great and wonderful dark green things are for us to eat. The hard part is making them taste good enough so that your family will eat them, right?
Well… thankfully, this one is a ‘shoe in’ and you are the champion when it comes to bringing healthy food to your family’s plate.
Enjoy the dish and please return to let us know how it turned out. We love hearing back from you about how much everyone loved the dish.