Cincinnati natives Caitlin and Kelly have a Brussels sprouts salad recipe which will serve as the perfect side to your turkey next Thursday. The salad is customizable and serves six (so you’ll need to double or triple it for a large crowd).
Even the staunchest of picky eaters will be doubting everything they thought about the tastiness of Brussels sprouts after trying this salad.
All you need is Brussels sprouts, pears (apples, grapes, or butternut squash will work, too), pine nuts, and chardonnay vinaigrette.
Check out the full list of ingredients and directions below:
Ingredients
- 2 bags Brussels sprouts
- 2 pears
- ½ cup pine nuts
- chardonnay vinaigrette
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Dice fruit selection and cook for 15 minutes in the oven.
- While your chosen fruit is roasting, remove the bottom stems of the brussels sprouts, peel the outermost leaves, and thinly slice. Place the slices into a bowl.
- At this point you are probably wondering what to do with those pine nuts. Toast them in a dry sauté pan until they turn golden brown.
- When the fruit is done cooking, toss with the sprouts, chardonnay vinaigrette, and top with your freshly toasted pine nuts.
Visit Cooking with Caitlin for pro tips and more recipes, and if you try this salad, let us know how it goes over with your Thanksgiving dinner crowd!
