Brussels Sprouts Salad with Dried Cranberries and Pecans
February 6, 2009 § 3 Comments
If you’d like to try a tasty salad that you can whip up as a main dish or side dish in under twenty minutes, I give this recipe my seal of approval! This was tweaked from a recipe in this month’s Vegetarian Times Mag.
1 – 1.5 pounds brussels sprouts
1/3 cup pecan pieces
2-3 teaspoons apple cider vinegar
1/3 cup dried cranberries, chopped
2 garlic cloves, minced
few crumbles of feta per serving
2 teaspoons agave nectar (or preferred sweetener)
1 cup water
1. Heat a large fry pan on medium. Add pecans and toast for several minutes, until fragrant. Set aside.
2. In the same fry pan, add olive oil and shallots; cook until translucent (about five minutes). Add garlic.
3. Meanwhile, wash brussels sprouts; cut bottoms off and slice down the middle. Add to fry pan and cook for about 5 minutes until edges are crispy.
4. While the sprouts are cooking, chop dried cranberries. After 5 minutes, add cranberries, agave nectar, vinegar and 1 cup of water. Simmer for about 7-8 minutes, until water has cooked away and left a thick syrup behind. Test a brussels sprout to see if they’re tender and a bit al dente.
5. When the salad has finished cooking, take off the heat and add pecans. Serve on individual plates with a generous serving of feta cheese on top.
Diet Notes: Gluten-free