My new favorite way to eat Brussels sprouts. The combination of the hearty Brussels married with a touch of sweetness from the cranberries balances perfectly with the buttery pine nuts. Everything gets warm and slightly toasted in the pan, finished with a touch of salt and pepper - yum!
This salad is great warm, room temperature or even cooled. I think it's best slightly warm but cooled enough that the lemon and balsamic flavors have plenty of time to blend together.
I prefer to keep this salad light with simple flavors and dressing. That way it can be served alongside a heartier main. I served it up with a saucy Chicken Parm Burger here but I would also recommend some delicious chicken cutlets and extra lemon wedges. Maybe a bruschetta or caprese flavored recipe to pull on that delicious balsamic taste.
Warm Brussels Sprouts Salad
2 Servings | Cook time: 5 minutes
Notes: This would be delicious served alongside a hearty protein. I served this alongside our saucy Chicken Farm Burgers.
12oz Brussels sprouts, shredded or thinly slices
1 tbsp lemon juice
1/2 green apple, diced
1 tbsp dried cranberries, diced
1 tbsp pine nuts
1 tbsp balsamic vinegar
Salt and Pepper
Optional: Balsamic glaze, for serving
Use a cheese grater, knife or food processor to shred the Brussels sprouts.
Spray a nonstick pan with olive oil spray. Add pine nuts to toast for about 2 minutes, tossing occasionally.
Add the shredded Brussels sprouts to the pan and saute another 2-3 minutes or until the veggies have nearly wilted. Season with salt and pepper.
Stir in cranberries, apples, lemon juice and balsamic vinegar.
Serve warm or set aside and serve at room temperature topped with a drizzle of balsamic glaze.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.