I’ve made this salad twice now. It’s so delicious. These pictures don’t do it justice, but trust me. Yum! It’s a great change of pace from the typical spring mix salad that graces out table most nights.
Many side items can be made in advance, but this one requires you to make it ahead of time! This is great for me. I do a lot of dinner prep (or at least I try to) during nap time, and having part of the meal totally completed early in the day puts a little spring in my step. It’s the little things, you guys!
The first time I made this I used pistachios and cherries, and this last time I used pine nuts and cherries. Both variations were great, just depends on what you have and what you like. You could easily leave out the nuts, use something else, and even replace the cherries with cranberries. I wouldn’t use anything other than the parmesan, though. The flavor is perfect with the brussels and it has a great texture that other cheeses lack. Any hard cheese will do. Make sure to grate it on the large holes of your grater.
The recipe is from a Test Kitchen Best of 2015 magazine I picked up at the grocery store. The original recipe feeds 8, so I cut it in half. While I could sit and eat the entire bowl of this by myself, it will feed 4 as a side dish. The first time around my husband and I ate it as a side 2 nights in a row. This last time I made it I ate it for lunch a couple days. You need to let the salad marinate for a few hours so that the brussels soften a bit. It is best the day it’s made, but this will last for a couple days in the fridge.
Take the time to thinly slice the brussels. Put some good music on or put something good on tv (may I suggest the Unbreakable Kimmy Schmidt?!) and get to work with your paring knife. Sometimes tedious work like this is therapeutic for me. Other than that, there isn’t too much work to be done. I made the dressing in a mini food processor, eliminating the need to finely chop the shallot and garlic.
This is a great spring salad with lots of ways to make it your own. Enjoy!
Brussels Sprout Salad with Pine Nuts and Cherries
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1/2 shallot
- 1/2 garlic clove
- salt and pepper
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, ends trimmed, halved and thinly sliced
- 1/4 cup pine nuts, toasted
- 1/4 cup dried cherries, chopped
- 1/4- 1/2 cup coarsely grated Parmesan
- In a mini food processor combine garlic and shallot and finely chop. Add in the lemon juice, mustard and olive oil and pulse a few times. Season with salt and pepper.
- In a large bowl toss the Brussels with the dressing, cover and refrigerate for at least an hour. Before serving toss in the pine nuts, cherries and Parmesan.