Shaved Brussels Sprouts Salad With Pecans Recipes

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BRUSSELS SPROUT SALAD WITH BACON & PECANS



Brussels Sprout Salad with Bacon & Pecans image

Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!

Provided by Michelle

Categories     Salad

Time 20m

Number Of Ingredients 10

4 dozen brussels sprouts (trimmed and sliced thin)
8 ounces bacon (cooked and coarsely chopped)
1 cup pecans, coarsely chopped
1 cup grated Parmesan cheese
Shaved Parmesan cheese (to garnish)
Juice of 1 lemon
1/4 cup maple syrup
1/2 cup olive oil
1 small shallot (minced)
Salt and pepper to taste

Steps:

  • In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
  • In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
  • Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
  • The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.

Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 11 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SHAVED BRUSSELS SPROUTS WITH PANCETTA



Shaved Brussels Sprouts with Pancetta image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 7 servings

Number Of Ingredients 7

Good olive oil
3 ounces pancetta, 1/4-inch diced
2 tablespoons unsalted butter
1 1/2 cups thinly sliced shallots (3 large)
2 (12-ounce) packages fresh Brussels sprouts, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
  • Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
  • Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

SHREDDED BRUSSELS SPROUTS & PECANS SALAD



Shredded Brussels Sprouts & Pecans Salad image

Make and share this Shredded Brussels Sprouts & Pecans Salad recipe from Food.com.

Provided by Ariella

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup pecans, coarsely chopped
2 (10 ounce) containers Brussels sprouts, ends trimmed
1/2 tablespoon butter or 1/2 tablespoon margarine
2 teaspoons olive oil
1 tablespoon yellow mustard seeds
1 -2 tablespoon fresh lemon juice
coarse salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
  • Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Nutrition Facts : Calories 160.4, Fat 11.7, SaturatedFat 2, Cholesterol 3.8, Sodium 40.2, Carbohydrate 12.6, Fiber 5, Sugar 3.1, Protein 5.2

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