In five hours I will be on a plane home to Wisconsin for Thanksgiving (!!). I should be sleeping, but for some reason I thought deep cleaning my bedroom and writing this post were better ideas. Yeah, we’ll see about those ideas when I have to wake up in, uh, a couple hours.
But this salad. This salad. I’d eat it every day for a month without a fuss. The batch I made with some fine farmers’ market sprouts only lasted three days. This is saying a lot for a girl who used to get paid $1 for every brussel sprout she downed at the Thanksgiving table. Among a few other things, I’m thankful this year for the perfect combination of ingredients that is the Chopped Brussel Sprout Salad.
Thanksgiving Brussel Sprout Salad
Adapted from Two Peas and Their Pod
Makes 4-6 servings
1 pound brussel sprouts
1 cup roughly chopped toasted pecans
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
1/2 cup dried cranberries
Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. Place in a large bowl and set aside. In a small jar or bowl, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Shake or whisk until well mixed. Add the toasted pecans and dried cranberries to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated.