A few years ago I joined a “U-pick” CSA. Every week I’d head out to the farm and was able to pick (literally) the things I wanted to use that week for my cooking. For the first time in my life, I was able to connect with each and every item I use — it was amazing. One of the plants I found most fascinating was the Brussels sprout plant. These small brassicas grow on a big stalk that leafs at the top.
Beyond how cool they are to see grow, Brussels sprouts are one of my favorite autumn vegetables. So whether you grow your own, get them from a CSA or buy them at the grocery store, this salad is a great way to showcase these tasty sprouted greens!
I’m a notorious roaster of Brussels sprouts. Every holiday meal wouldn’t be complete with the roasted vegetable (usually tossed in a bit of olive oil or melted butter and sprinkled with salt/pepper). This simple dish is also a great accompaniment to the slightly heavy mac and cheese (another cool-weather favorite).
However, today, we’re talking about combining my favorite roasted Brussels sprouts with my favorite kind of a meal: a salad.
Often shaved Brussels sprout salads are raw, which is great. But, you’re really going to love the extra flavor the roasting brings out. Typically before roasting, I recommend blanching the Brussels sprouts to help soften them; however, for this salad, you should skip that part in order to get the flavor from roasting without the softness (this also helps the shredding hold up!)
Beyond the Brussels sprouts, you should play around with the extras! Toasted walnuts are great in place of the pecans. This particular recipe calls for cooked farro, but quinoa or millet are perfect gluten-free alternatives, along with many other types of whole grains. I’ve even been known to toss in a few white beans to really make this salad a meal!
Shaved Brussels Sprout Salad with Honey-Mustard Dressing
Serves 3-4, as a side
- ¾ pound Brussels sprouts, ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked farro
- ¼ cup minced onion
- ¼ cup dried cranberries
- ½ cup roasted pecan pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- ½ teaspoon brown mustard
Preheat oven to 400 F. Trim ends from Brussels sprouts and toss with olive oil, salt, and pepper. Spread into a single layer in a roasting pan and roast for 25 to 30 minutes until Brussels sprouts are warm and starting to brown. Remove from oven and let cool slightly.
Using a food processor fitted with a slicing blade, shredded roasted Brussels sprouts. Alternatively, roughly chop Brussels sprouts until shredded. Place in a bowl and toss with cooked farro, minced onion, dried cranberries, and pecans.
In a small bowl, whisk together olive oil, lemon juice, honey, and mustard. Pour over salad and toss until well combined. Taste and adjust salt and pepper as needed.