Source: The Rhubarbarians | Serves: 2 as a main, 4 as a side| Time: 30 min
Changes: replaced blue cheese with goat cheese because I had it on hand; replaced maple syrup with agave nectar
Ingredients
Salad
1 cup chopped raw #pecans
3 tbsp EVO
¼ medium red onion, thinly sliced
4 cups shaved #BrusselsSprouts
1 tsp salt
½ tsp pepper
½ cup dried #cranberries
1 cup finely diced apple
¼ cup crumbled goat cheese
Dressing
2 tbsp EVO
2 tbsp apple cider
2 tbsp apple cider vinegar
¾ tbsp agave nectar
⅛ tsp ground ginger
¼ teaspoon pressed or mashed fresh garlic
Instructions
Heat the pecans in a non-stick skillet over medium-high heat. Toast, watching closely and stirring often, until the pecans are toasted but not burned. You should be able to smell toasted pecan aroma when they are toasted and they should be slightly browned. About 5 minutes. Remove from the pan and set aside.
Reduce the heat the medium and add 3 Tablespoons of olive oil to the non-stick skillet. Add the onion and saute, stirring occasionally, until fragrant and starting to brown, about 5 minutes.
Add the brussels sprouts to the pan along with the salt and pepper. Saute, stirring occasionally, until the brussels sprouts are wilted and almost browned, but still have some crunch to them, about 5 minutes. Add the cranberries and continue to saute, stirring occasionally, until the brussels sprouts are browned but still crunchy, another 5 minutes. Remove from the heat and add to a large mixing bowl.
While the brussels sprout mixture is cooking, make your dressing. In a small bowl or jar, whisk together 2 Tablespoons of olive oil, the apple cider, the apple cider vinegar, the agave, the ginger, and the garlic. Whisk until emulsified and set aside.
Add the toasted pecans, apple, and goat cheese to the brussels sprout mixture. Add the dressing and toss to combine. Season to your liking with salt and pepper.
Serve warm. Enjoy!