{"id":7106,"date":"2015-03-19T09:38:47","date_gmt":"2015-03-19T15:38:47","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7106"},"modified":"2015-03-19T09:38:47","modified_gmt":"2015-03-19T15:38:47","slug":"brussels-sprout-salad-with-pine-nuts-and-cherries","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/03\/19\/brussels-sprout-salad-with-pine-nuts-and-cherries\/","title":{"rendered":"Brussels Sprout Salad with Pine Nuts and Cherries"},"content":{"rendered":"

I’ve made this salad twice now. \u00a0It’s so delicious. \u00a0These pictures don’t do it justice, but trust me. \u00a0Yum! \u00a0It’s a great change of pace from the typical spring mix salad that graces out table most nights.<\/p>\n

\"Brussels<\/a><\/p>\n

Many side items can be made in advance, but this one requires<\/em> you to make it ahead of time! \u00a0This is great for me. \u00a0I 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. \u00a0It’s the little things, you guys!<\/p>\n

The first time I made this I used pistachios and cherries, and this last time I used pine nuts and cherries. \u00a0Both variations were great, just depends on what you have and what you like. \u00a0You could easily leave out the nuts, use something else, and even replace the cherries with cranberries. \u00a0I wouldn’t use anything other\u00a0than the parmesan, though. \u00a0The flavor is perfect with the brussels and it has a great texture that other cheeses lack. \u00a0Any hard cheese will do. \u00a0Make sure to grate it on the large holes of your grater.<\/p>\n

The recipe is from a Test Kitchen Best of 2015 magazine I picked up at the grocery store. \u00a0The original recipe feeds 8, so I cut it in half. \u00a0While I could sit and eat the entire bowl of this by myself, it will feed 4 as a side dish. \u00a0The first time around my husband and I ate it as a side 2 nights in a row. \u00a0This last time I made it I ate it for lunch a couple days. \u00a0You need to let the salad marinate for a few hours so that the brussels soften a bit. \u00a0It is best the day it’s made, but this will last for a couple days in the fridge.<\/p>\n

\"Brussels<\/a><\/p>\n

 <\/p>\n

Take the time to thinly slice the brussels. \u00a0Put some good music on or put something good on tv (may I suggest the Unbreakable Kimmy Schmidt?!<\/a>) and get to work with your paring knife. \u00a0Sometimes tedious work like this is therapeutic for me. \u00a0Other than that, there isn’t too much work to be done. \u00a0I made the dressing in a mini food processor, eliminating the need to finely chop the shallot and garlic.<\/p>\n

This is a great spring salad with lots of ways to make it your own. \u00a0Enjoy!<\/p>\n

\"Brussels<\/a><\/p>\n

Brussels Sprout Salad with Pine Nuts and Cherries<\/h3>\n

From America’s Test Kitchen Best of 2015<\/a><\/p>\n

Ingredients<\/em><\/p>\n