I’ve been meaning to write this little blurb for a while now… my SINCEREST apologies if anyone was left waiting around with extra Brussels sprouts leaves from the Thanksgiving holiday. I’m here to tell you that you do NOT have to waste these bad boys– in fact you can, and should use them! It has recently come to my attention that not everyone “peels” their Brussels sprouts before cooking them… if you don’t this is a fantastic reason to start!
A Quick little “how-to” prep your sprouts leaves
- Cut off the white stem/bottom of the Brussels sprout as usual
- Peel the leaves off until your heart desires (usually two layers of leaves depending on the size of the Brussels sprout) and set aside in a colander
- Rinse leaves and pat dry
Anyways, this salad has been an absolute hit at recent holiday parties and let’s just say I’m obsessed. It’s so refreshing with a hint of sweet and spice. The best part is, you can cater this salad to fit any season. I’ve experimented with the different ingredients and will share only the best with you all.
- One bunch of Brussels sprouts (or ~1 pound of Brussels sprouts if they’re off the stem)
- 1/4 red onion finely diced
- 2 small (or 1 large) green apples diced in 1/2″ cubes
- 1-2 oz. honey goat cheese (Trader Joe’s, I’m tellin’ ya- regular will do, too)
- 3 radishes thinly sliced
- 1/4 cup of chopped pecans (I bought whole pecans and crushed them)
- Balsamic dressing to taste
- your favorite store bought dressing, or a mix of olive oil, balsamic vinegar, and minced garlic.
- Prep Brussels sprouts leaves, rinse, and pat dry with paper towel
- Chop vegetables, crumble goat cheese, chop (or crush) pecans, and add to the leaves
- Toss in dressing to taste- a little goes a long way because it’s that good!
If you’re scared of Brussels sprouts, I’m to tell you “Don’t Be!” It’s refreshing, spicy, and a little sweet. The best part is, you can make it to your taste. Some people don’t like radish and I get that……. But seriously try it with the radish because it makes the salad.
It’s also good with feta instead of goat cheese, sunflower seeds instead of pecans, and dried fruit instead of apples– Tis’ the season and make it your own, but I promise it won’t let you down. This salad also keeps longer than others because the Brussels sprout leaves are so hardy. WIN-WIN.
If you make this salad let me know what you think! I’d love to hear any spin you put on it and your thoughts (: As the grocery store near me says,