Kitchen Adventures || Brussels Sprouts Salad
Warmer weather is in sight, my friends! I don’t know about you, but I’m so happy to see the sun out. Even if it’s still on the chillier side, the sunshine is making all the difference in my mood and my motivation!
I’ve definitely been making those cozy, cold weather meals lately (soups, chili, etc..) but I’m going to try and will us into the warmer weather with a bright and crisp side dish today. I’ve made this twice the past two weeks because Tim and I like it so much! The first time I served it along side steak and this week it made an appearance as a side dish with some shredded Buffalo chicken. It was delicious both ways!
This salad is so fast to whip together, full of flavor, and something different than your ordinary garden side salad. The recipe below will make enough for a weeknight meal, but I’ve doubled it both times and was glad I did 🙂 Hope you guys enjoy!
3 cups shredded brussels sprouts
1/3 c chopped pecans
1/4 c goat cheese crumbles
1/4 c dried cranberries
2 tsp dijon mustard
1.5 tsp honey
1 TBSP apple cider vinegar
3 TBSP olive oil
1/4 tsp black pepper
1/8 tsp sea salt
In a small bowl, whisk together the mustard, honey, vinegar, oil, salt, and pepper. Set aside while you assemble the rest of the salad.
In a larger bowl, mix brussels, pecans, cranberries, and goat cheese until combined. Pour dressing over salad and mix gently to combine. Serve immediately or store in the refrigerator in a closed container.
Easy as that guys! Clean up is a breeze too because there won’t be anything left to clean up! 😉