Are you nuts about brussel sprouts? I certainly am, and in this recipe I topped my brussel sprouts with my favorite nuts, pecans.
Lets be honest. If you’ve changed your eating habits and you want to lead a healthier lifestyle, you don’t want your social life to be sacrificed. You want to still be able to go out to dinner, go to a dinner party, or host one yourself. Your friends may look at you strangely for passing the bread bowl, but if you host a dinner with delicious, Paleo food they could be blown away. That’s where this brussel sprout salad recipe comes in.
If you are hosting a dinner, I recommend serving this salad with the Herb Topped steak. I’m in college and don’t host many dinner parties, but it’s nice to occasionally make a fancy dish for my family or roommates, especially when it’s simple. My family (aka my recipe testers) raved over this salad. The pecans give a nice crunch, and the raisins give a hint of sweet. It’s topped with a Dijon mustard dressing, which makes this dressing even more delectable.
If you don’t like brussel sprouts, give this recipe a try. It is one of my very favorite recipes.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb of brussel sprouts
- ½ cup raisins
- ½ cup pecans
- 2 tablespoons olive oil
- ½ teaspoon apple cider vinegar
- ½ teaspoon dijon mustard
- Salt and pepper, to taste
- In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side)
- In the meantime, make dressing by mixing all ingredients well in a bowl.
- While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional)
- When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.
- Mix chopped brussel sprouts, raisins, pecans, and top with dressing.