sprouts salad
February 7, 2011 § 12 Comments
Look, I made green things! Now, don’t be alarmed. Although this seems wildly out of character, this salad is in fact a perfect match for me because of two important characteristics: firstly, it is delicious; and secondly, it is highly fattening.
I went to a potluck recently where I was specifically requested to bring a salad-y thing, in an effort to avoid those standard potluck situations where everyone brings cookies and no one brings vegetables and then everyone feels sick after. I had trouble at first though, trying to think of a salad that seemed winter-appropriate. The ground is still covered in snow, I’m wearing three sweaters as I type this, and salad greens are not high on anyone’s list of things to eat.
Once I expanded my definition of the word salad, though, the options were endless. I roasted brussels sprouts at high heat, toasted spiced pecans, and threw in a handful of gruyère, making a hearty winter dish that is both filling and contains vegetables! It was at room temperature, so I declare it to be a salad. It also vanished pretty quickly at the potluck, so salad or not, it’s definitely worth making.
Roasted Brussels Sprouts Salad with Spiced Pecans
The quantities are a bit approximate: aim for the sprouts/nuts/cheese ratio that will make you happiest. Also, this dish would be great served warm; just leave out the dressing.
Salad:
- 2 pounds brussels sprouts
olive oil for drizzling
pinch salt
3 oz gruyère, diced
1 1/2 cups pecans
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons sugar
1/4 teaspoon cayenne
1/4 teaspoon salt
Dressing:
-
1/4 cup olive oil
2 tablespoons red wine vinegar
pinch sugar
Preheat oven to 450°F and position rack in upper third of oven. Trim ends of brussel sprouts and cut in half. Toss with olive oil to coat, sprinkle with a pinch of salt, then arrange on baking sheet with cut sides down. Roast until browned and tender, 20-25 minutes.
Lower heat to 325°F and line a baking sheet with foil. Toss pecans with vegetable oil. In a small bowl, mix sugar, cayenne, and salt, then add to pecan mixture and toss to coat. Scatter on baking sheet and toast, stirring occasionally, until brown and crisp, 10-15 minutes. Let cool completely.
For dressing: mix oil and vinegar with sugar to taste. In a large bowl, combine cooled sprouts, pecans, and gruyère. Add as much dressing as you like; there’s already oil on the nuts and sprouts so you may only need a little.
Surprisingly, I am a big fan of brussel sprouts. I laughed out loud when I read that it was still in character for you because it is “delicious and highly fattening.”
I think I could eat this all day long, because I love such delicious looking things 🙂
This combines a few of my very favorite foods! Roasted brussels sprouts are a common veggie on my plate during the winter months, and I love both pecans and gruyere. Delicious!
Going on next week’s menu! Looks delish!
Oh wow this recipe has all my favourite ingredients smoooshed together, I will have to make it soon 🙂 Thanks for sharing
[…] Look, I made green things! Now, don't be alarmed. Although this seems wildly out of character, this salad is in fact a perfect match for me because of two important characteristics: firstly, it is delicious; and secondly, it is highly fattening. I went to a potluck recently where I was specifically requested to bring a salad-y thing, in an effort to avoid those standard potluck situations where everyone brings cookies and no one brings vegetables … Read More […]
i am so making this!! yum!
This looks heavenly! Every ingredient makes me want to make this tonight.
OMG this looks fantastic! I’ll eat Brussel Sprouts all day every day if possible! TFS this brusselicious recipe!
Helen — Firenze Cards
Love it!
We love Brussels Sprouts in our home, and this recipe looks like a winner!
This is fabulous! Many compliments given! I used smoked gruyère.. and it was really good!