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Balsamic Brussels Sprouts Salad - Bakerette

Balsamic Brussels Sprouts Salad

A flavorful and hearty Fried Brussels Sprouts salad with balsamic, onion, cranberries, apple, and pecans.

A flavorful and hearty Fried Brussels Sprouts salad with balsamic, onion, cranberries, apple, and pecans | Bakerette.com

For years–and I’m talking YEARS–I could not eat Brussels Sprouts. They look like a mini cabbage and everything “mini” is so darn darling. I really wanted to like them because they very fashion forward, but something about their bittery taste makes me spit them right back out like a jet taking off. The weird thing is, the rest of my family LOVES them. My kids love them over corn and green beans! Go figure.

I stumbled upon a recipe in Hobby Farms Vegetable Garden magazine that it inspired me to create my own side dish. I love balsamic, onion, cranberries, and pecans, and the Brussels sprouts are fried–roasted–until crisp tender. Sounded yummy to me. I held my breath and crossed my fingers and toes that my taste buds would like it.

A flavorful and hearty Fried Brussels Sprouts salad with balsamic, onion, cranberries, apple, and pecans | Bakerette.com

And I did. This is thee FIRST time I have sucked down Brussels sprouts. Well, I didn’t actually suck them down, I actually CHEWED them, then swallowed them, and enjoyed them! This was the first time my stomach loved these baby cabbages. I think you’ll love this salad recipe, too!

Balsamic Brussels Sprouts Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 4 cups thinly sliced Brussels sprouts
  • 1 cup thinly sliced red onion
  • 1/2 cup dried cranberries
  • 2 tablespoons brown sugar, packed
  • 1/4 cup balsamic vinegar
  • 1 gala apple, diced (skin on)
  • Salt and ground black pepper, to taste
  • 1/4 cup pecans or walnuts
Instructions
  1. In a large skillet, warm up olive oil over medium high heat, add Brussels sprouts and stir fry until they begin to slightly brown.
  2. Add onions and cranberries to the skillet and continue stir frying until the sprouts are golden brown and crisp tender (about 4 to 5 minutes).
  3. Mix in brown sugar and vinegar and continue cooking until sprouts are caramelized (about 1 minute).
  4. Remove from heat and cool slightly. Transfer to a large bowl and stir in apples, salt and pepper. Garnish with pecans or walnuts and divide between 6 plates.

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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