Brussels Sprouts Salad with Apples & Pecans – Remarkably Simple & Delicious

Brussels sprouts are my favorite vegetable! I actually have Brussels sprouts as part of my breakfast every morning and I love it!

Brussels sprouts look like mini cabbages…so cute!

They’re a cruciferous vegetable known for their high-nutrient density. Yes, they’re right up there with kale and collards. Whether they are raw or cooked, green vegetables are a key part of a healthy diet.

This Brussels sprout salad is a tasty way to enjoy this green veggie that is too often overlooked. I’ve heard time and time again from avid skeptics of the Brussels sprout that this salad has opened their taste buds to a vegetable they previously disliked.

The apples add a crunchy sweetness and the pecans impart a slight buttery flavor…it’s a winning combination! Enjoy!

Brussels Sprout Salad with Apples & Pecans

By Chef Katie Mae
 

Makes 4 Servings | Ready in 10 minutes | Stores 3 days in fridge
 

INGREDIENTS

• ¼–½ cup pecans (optional)
• 1 pound Brussels sprouts
• ½ cup water
• 5 Medjool dates, pitted and diced*
• 1 apple, diced
• 1 lemon, juiced

DIRECTIONS

1. If you’re including nuts, lightly toast the pecans in the oven at 350°F for about 5 minutes. You will know they’re ready when you can smell their sweet aroma. Be careful, they can burn quickly.
2. Cut the Brussels sprouts in half and then julienne each half. If there are larger pieces like the cores, feel free to break them up a little bit. If you’re looking for a faster way to chop the Brussels sprouts you can use a food processor for this step.
3. In a large non-stick pan, sauté the sliced Brussels sprouts with the water over medium heat. Stir in the dates. Let simmer for 5–7 minutes, stirring occasionally.
4. The dish is just about ready when the Brussels sprouts are soft and bright green. Turn off the heat and add the apples and lemon juice. If using them, break the pecans into pieces and stir them into the salad. Serve immediately.

CHEF'S NOTE

Deglet Noor dates can also be used, but because they are a little bit smaller and not as sweet, you may want to add closer to 10 dates.

Adding the apples at the end keeps them cold and crisp, which complements the warm salad.

This recipe is also delicious chilled, but it is best served within hours of preparation.