Tag: feta

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Shredded Brussels Sprouts Salad

shredded brussels sprouts salad

Fresh, savory, crunchy, and crispy. Isn’t that just what you want in a salad?

I discovered this easy, no-cook brussels sprouts salad via Iowa Girl Eats and just had to try it. It took me 26 years before I took my first bite of brussels sprouts and since then I have been addicted ever since. My first time to try them was at the A&M vs. Arkansas game at Jerry World (The Dallas Cowboy’s AT&T Stadium in Arlington) last October 2014. The food at Jerry World was amazing, but so was the stadium, so I guess I shouldn’t be shocked. 🙂

Since then, I usually roast my brussels sprouts in a 400 degree F oven drizzled with garlic olive oil, salt and pepper for about 30 minutes.

So when I saw a salad where you didn’t have to cook the brussels sprouts, I was intrigued!

shredded brussels sprouts salad

I typically HATE with a capital “H” raw vegetables. Carrots, celery, broccoli, cauliflower, you name it… I don’t like it raw. You take those same veggies and pop them in the oven and give them a little roast, or sautĂ© them in a little olive oil, and you’d think they turned into candy. I love them!

I guess we all have our quirks, but this salad is the exception. The brussels sprouts are uncooked, washed, and shredded, and tossed together with feta, pecans, olive oil, shallots, craisins, balsamic vinegar, maple syrup, and a little bit of dijon mustard. The combination is just perfect.

I actually made this salad the day after Thanksgiving. Had I known it was this easy to make, I would have made it for everyone else to try. Well, there’s always Christmas dinner!

cousins
Cousin love at their great grandparent’s house for Thanksgiving.
cousins
Aren’t they just the cutest?

Enjoy!

Shredded Brussels Sprouts Salad
Prep time:
Cook time:
Total time:
Serves: 4-6
Source: Adapted from Iowa Girl Eats
Ingredients
  • FOR THE SALAD
  • 12 oz brussels sprouts, tough outer leaves pulled away
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup feta cheese
  • 1 pear, chopped
  • 2 jumbo shallots, thinly sliced
  • 3 Tbsp. extra virgin olive oil
  • FOR THE MAPLE-BALSAMIC VINAIGRETTE
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. maple syrup (not pancake syrup)
  • 1 tsp. Dijon mustard
  • salt and pepper
Instructions
  1. Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discarded cores and add shredded sprouts to a large bowl with dried cranberries, pecans, feta, and chopped pears. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt and let cool slightly.
  3. Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.

 

Field Greens with Red Pears, Feta and Glazed Pecans

field greens with red pears, feta and glazed pecans

As mentioned, I write the resident recipe column in our monthly 60+ page, full-colored neighborhood magazine. If you haven’t seen it, remind me to show you because for a neighborhood magazine and free publication to residents, it’s pretty impressive!

For the month of October, I wrote about a wonderful field green salad with seasonal red Anjou pears, Feta cheese, and homemade glazed pecans.

seasonal pears at Central Market
Check out the great selection of seasonal pears at Central Market! Did I mention Central Market is my favorite? 🙂

One of my favorite things about writing the resident recipe column is that I get to try all the food! Lucky for me, the resident gave me the entire salad to take home. I ate it for lunch at work and it was OUTSTANDING!

The glazed pecans and fresh pears were the best part of the salad. The pears were extremely fresh, juicy and sweet, and the glazed pecans were crispy and had plenty of sugar on them. (I love sugar!!) The combination of ingredients and flavors were perfect in this autumn salad.

field greens with red pears, feta and glazed pecans

Below you’ll find an excerpt from the my column:

When it comes to fall fruit, crisp-tart apples usually steal the spotlight and sweet, delicious pears are often overlooked. Fortunately, Mary V has a perfect autumn salad using seasonal red Anjou pears and homemade glazed pecans.

“This is a recipe my family and extended family have made for many years. I took this salad to a dinner party and I had many requests for my recipe,” says Mary V. “Hope you enjoy this salad as much as we have!”

Note: Depending on the season, not all grocery stores will carry red Anjou pears. Central Market and Whole Foods usually have a great selection. They can also be found at Kroger.

field greens with red pears, feta and glazed pecansEnjoy!

Field Greens with Red Pears, Feta and Glazed Pecans
Serves: 4-6
Ingredients
  • Field greens
  • 1 Tbsp. butter
  • 4 Tbsp. sugar, divided
  • 8 oz. broken pecans
  • Cavenders Greek seasoning
  • Feta cheese
  • 1 red anjou pear, sliced
  • 1/2 cup canola oil
  • 2 Tbsp. red wine vinegar
  • salt and pepper to taste
  • squeeze of fresh lemon
Instructions
  1. FOR THE PECANS: Mix 2 tablespoons of sugar and butter over medium heat. Toss in pecans and stir. Let bubble, stirring only occasionally and pour out on plate sprayed with Pam. Break apart when cool.
  2. FOR THE DRESSING: Whisk together canola oil, red wine vinegar, lemon juice, and remaining 2 tablespoons of sugar. Salt and pepper to taste.
  3. TO PREPARE THE SALAD: Sprinkle mixed greens with Cavenders Greek seasoning. Add Feta cheese to taste and the sliced a red anjou pear. Toss in dressing and top with glazed pecans.