Blue Cheese Brussels Sprout Salad
Pan roasted Brussels sprouts are paired with blue cheese and tossed with a tangy mustard vinaigrette in this fast and flavorful salad.
Servings 4 servings
Ingredients
- 1 lb Brussels sprouts
- 1 tbsp olive oi
- 1/2 tsp kosher salt
- 1/4 c dried cranberries
- 1/2 c chopped pecans toasted
- 1 oz blue cheese
Salad Dressing
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp mustard
- 1 tsp maple syrup
- kosher salt
Instructions
- Trim the ends off of the Brussels sprouts, peel away the outer leaves, and cut larger sprouts in half.
- Heat a heavy skillet, cast iron if you have it, over medium high heat. Once its hot, add the olive oil, the Brussels sprouts, and the salt to the skillet. Saute the sprouts for 4-5 minutes, stirring frequently, until they are blackened in spots and have turned bright green. Immediately scoop them out into a serving bowl and spread them out so they cool a bit.
- Add cranberries, pecans, and blue cheese to the bowl. Mix together the salad dressing; pour it over the salad. Toss to mix everything together.
Notes
Toast the pecans at 350F for 5 minutes.
I used a Lodge cast iron skillet for blackening the sprouts.
I used a Lodge cast iron skillet for blackening the sprouts.