Brussels Sprouts and Pecan Salad


I was not one of those kids that was subjected to “eat your vegetables”. I know I’ve mentioned before that my mom was not big on greens. We usually had peas ( which unfortunately for me at that time I despised), corn, tomatoes, and that’s pretty much it.


When I got out on my own I was introduced to so many different foods. One of them being brussels sprouts. Thank goodness the person that made them knew what they were doing because I’ve heard many people talk as if brussels sprouts were so gross. I really like them. They need to be cooked just right or yeah they can be gross. This recipe does not have them in the pan but for a few minutes. They are chewy so if you don’t like chewy then make this a side dish. The toasted pecans remind me of bacon ever so slightly. 


  • 1 pound brussels sprouts, rinsed and sliced thin
  • 1/2 cup pecans, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon agave nectar
  • 3 tablespoons water
  • salt and pepper to taste
  • 1/2 cup parmesan cheese, grated


  1. Heat pan on medium heat 1-2 minutes and spray with canola oil
  2. Add brussels sprouts to pan, mix and cook 1-2 minutes
  3. Place brussels sprouts in bowl and set aside
  4. Wipe out pan with a dry paper towel and spray pan with canola oil
  5. Add pecans, turn to low-medium heat and cook 1-2 minutes (watch carefully because they burn easily)
  6. Add pecans to brussels sprouts 
  7. Combine olive oil, apple cider vinegar, dijon mustard, agave nectar, and water
  8. Blend until smooth and season with salt and pepper
  9. Pour dressing onto brussels sprouts and sprinkle on grated parmesan cheese


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4 Notes

  1. aloveafare posted this