Brussels Sprouts shaved beautifully with chopped spinach, pecans, dried cranberries and blue cheese in a tasty bourbon balsamic dressing!
Raw Brussels sprouts in a salad? How can that be tasty? Thisis what I thought the first time I saw a shaved Brussels sprout recipe. Now don't get me wrong, I LOVE Brussels. You either hate them or love them and I do love them. 2 out 3 kiddies like them in my house as well. I personally had never had them raw and wondered why you'd want to.
Last year around the holidays I shared a fabulous recipe for Christmas, Roasted Brussels Sprouts with leeks, bacon and fresh cranberries!! But this year I wanted a salad to adorn the heavier options I knew would be present on Thanksgiving.
You see in my Italian family, no evidence of anything green except broccoli rabe would be on the Thanksgiving table, I knew this. That's where I come in and bring my nontraditional salad you see here today!
I love to try new recipes with my very stubborn, and not so healthy extended family! I especially love their reactions when they first see something that isn't typically present at one of our holidays. You know Thanksgiving can be such a carb fest with all the sweet potatoes, mashed potatoes, stuffing, and on and on. I just wanted something lighter I could munch on while everyone else was enjoying the other available options at the table.
BUT thankfully many always do try what I bring and for that I am thankful.
So back to raw Brussels Sprouts. I could have cooked them but the whole point was to NOT have to cook them and every recipe I researched DID not cook the Brussels.
Taking the risk that without cooking would provide a nice crunch and bite in the salad and away I went with it! I added some dried cranberries sweetened with apple juice I found from Whole Foods. Just a little blue cheese which is totally optional and some pecans that I toasted.
Not sure where I came up with the idea for Bourbon Balsamic but I think I saw Giada on the Food Network working with a bourbon glaze for something and thought, "I'm going to use some bourbon in my dressing!" I also thought just the sound of it might be enough to get my dad and others to be curious enough to try my salad.
Did it work you wonder? YES! Yes it did! The salad was a win with the stubborn Italian family.
My cousin (the only one who embraces my eating style and works hard to do the same in her life) told me she's seen a salad similar to this all ready prepared at Whole Foods, but it didn't have Brussels, it had shaved kale. Kale is an option if you don't like spinach. I feel the Brussels alone would be too dense and heavy as a salad so I added the extra green. You can be the judge and really adjust this salad as you like!
OH almost forgot to mention my awesome mom who made this beautiful bowl back in 1970!! I will cherish it forever!!
This salad was served at our Thanksgiving dinner but I bet it would be beautiful also served on Christmas or any time you have some guests as it's quite pretty with all the colors, don't you think?
Brenda's Notes:
- You can leave out the bourbon if you prefer, it will still be tasty!
- You can find dried cranberries sweetened with apple juice at Whole Foods or online from the brand Eden.
- I used a white balsamic vinegar I found at Trader Joe's which contains less natural sugar than typical balsamic dressing. If you can't find it, regular is fine, you could also just use red wine vinegar in here.
Shaved Brussels Sprouts, Spinach Pecan Salad with Bourbon Balsamic Dressing
Ingredients
- 1 pound fresh Brussels Sprouts
- 6 ounces fresh spinach
- ½ cup toasted pecans
- ½ cup dried cranberries sweetened with apple juice
- optional: ¼ cup blue cheese
Bourbon Balsamic Dressing
- 2 tablespoons minced shallots
- 2 garlic cloves minced
- ¼ cup white balsamic vinegar
- 1 tablespoon bourbon
- ⅔ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- optional: ¼ teaspoon liquid stevia
Instructions
- Wash and dry the Brussels sprouts.
- Cut sprouts in half lengthwise through the stem. Use a sharp knife of mandolin and finely slice sprouts crosswise. Discard stems.
- Coarsely chop spinach.
- Add both spinach and Brussels sprouts to a large salad bowl.
- Toast pecans in a dry saute pan over medium heat for a few minutes until you can smell them. Turn off heat and add to salad bowl along with the rest of ingredients.
- Whisk the dressing ingredients together and toss with the salad right before serving.
- Keep refrigerated.
Nutrition
My first cookbook is soon to be released on December 29, 2014. Right now you can pre-order on Amazon at a discount!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Edith
Hi! Have you tried making this into one of your fabulous Mason Jar salads?
Brenda
You know Edith, that is a great idea, I shall, thank you for the spark!
Kirsten/ComfortablyDomestic
I also love Brussels, but never would have thought to eat them uncooked. I understand stubborn families! Seeing this salad photographed in a "pasta" bowl made me laugh!
Nancy P.@thebittersideofsweet
Sounds like a wonderful salad!
Jenn @ EngineerMommy
I love a new salad recipe... and brussel sprouts in a salad MUST be healthy, right?! 🙂 Thanks for sharing! Pinning!
Kim+(Feed+Me,+Seymour)
We just recently got into Brussels sprouts in our house. and this will definitely be on our list!
Anita
I like cooked Brussels sprouts but have not had them raw. This seems like the perfect way to try them out!
Ginny+McMeans
I love your mothers bowl! You are lucky tohave it. Now - for the salad - it is beautiful and sounds unusual and FANTASTIC!
Ashley+@+Wishes+and+Dishes
I like the idea of not cooking the brussels sprouts for a nice crunch! Great salad!
Martha+@+A+Family+Feast
I had my first shaved Brussels sprouts salad just a few weeks ago - loved it and I love this salad too!
Lauren@HealthyDelicious
This salad looks great! I love Brussels sprouts in salad, but I never through to add other greens as well.
Buttoni
This looks amazing. The dressing in particular caught my eye. I'll be trying this soon. Count on it! 🙂
Amanda+@+The+Kitcheneer
What a perfect fall salad!
Nikki+@+NikSnacks
Shaved Brussels, FTW! And what a beautiful salad!
Kate @ Diethood
Gorgeous salad! I’m totally on board with shaved brussels sprouts and Fall salads!
Cookin+Canuck
I absolute adore raw Brussels sprouts and this is such a great way to use them. And that dressing is something I could eat with a spoon!
Karen
Looks yummy! I've never tried raw Brussel Sprouts before!
The+Food+Hunter
this looks delicious. I love brussels sprouts