It’s that time of year again! The weather is getting cooler, your work load (hopefully) gets lighter and family comes into town. Avoid the stress that can come with planning to feed all that family by making this Shaved Brussel Sprout Salad. I adapted this recipe from Joyful Healthy Eats and made some of my own tweaks. Not only does it taste amazing, but it’s filled with vegetables to avoid that holiday weight gain!
I used my favorite iron cast skillet – I took a risk and bought it online because it was $70 off. I expected it to be mediocre and it’s now one of my favorite possessions! It’s perfect for roasting veggies, cooking meat and making brunch. I use it for basically everything.
To start, heat your pan on the stove and then add the diced bacon. Let this cook for 4-6 minutes or until the bacon bits are cooked through. Cover a plate with a paper towel and put the bacon bits on it to cool – the paper towel will help soak up the extra grease.
Leave the bacon grease in the pan and pour in the brussel sprouts. The name of this salad can be a little deceiving as the brussel sprouts aren’t actually shaved, they are finely chopped. I decided to be ambitious and buy the brussel sprouts on the stalk rather than in a bag. This is what it looks like!
In all honesty, I had never bought brussel sprouts on the stalk before. One Friday evening, I went to a happy hour with some coworkers. I hadn’t eaten since noon and ended up staying at the happy hour until 9:30. During that time I had 3 Kentucky Mules (whiskey, ginger beer & lime – my favorite drink!) and was feeling like I should definitely get some food in my stomach. I realized I didn’t have any food at my house and went grocery shopping. This tipsy venture ended with me buying popcorn, pot stickers, and this lovely brussel sprout stalk. My roommate was laughing endlessly at me when she saw what I showed up with! 🙂
I’m pretty slow at chopping brussel sprouts, a personal flaw if you will. However, if you have some extra time, you can handle it like I did and watch a show while you chop!
Once you’ve chopped 1-2 cups of the brussel sprouts, throw them in the pan – leave the leftover bacon grease in there, you’ll be happy you did!
Since this is a salad, we want the fresh taste of raw vegetables to be preserved, so only keep the brussel sprouts in the pan for 45 seconds to 1 minute. This is just enough time to soften the brussel sprouts and make them more palatable without compromising the fresh taste.
Remove the brussel sprouts from the pan – be careful if you’re using a cast-iron pan as it will be very hot & with the heavy weight of the pan, it’s easy to burn yourself. Let the brussel sprouts cool to the side and get out your cranberries.
I’ll be perfectly honest, the measurements used for this part of the process are mostly guesstimated. My pan was super hot and I didn’t want the cranberries to cook too long where they became mushy. So this portion of the cooking became a hectic mess of me throwing things on the pan and hoping for the best – pretty much how I always cook.
Put a small amount of coconut oil on the pan and once it melts add the fresh cranberries. Since the pan has been over heat for a while, they will instantly start sizzling. Throw on the wine, balsamic vinegar and stevia and stir for about one minute.
The cranberries should turn a darker red and have a softer appearance. Take them off heat before they get mushy.
Once the cranberries are off to the side, wait for everything to cool or put in the refrigerator until it’s close to the time when you’ll eat the meal. This will last a day or two before eating, so it’s perfect as a dish to prepare ahead of time so you have stove space on the big day!
Combine the brussel sprouts, bacon and cranberries and throw in the edamame and pecans. In a bowl to the side combine the olive oil, balsamic vinegar, honey, salt and pepper to taste. Toss everything together and serve chilled. With Thanksgiving just a week away, this is the perfect time to try the dish out. Enjoy!
- 2 cups thinly cut brussel sprouts
- 3 strips bacon, diced
- 1 tbsp coconut oil
- 1/2 cup fresh cranberries
- 1 tbsp red wine
- 1 tbsp balsamic vinegar
- 1/4 tsp stevia extract
- 1/2 cup edamame
- 1/4 raw pecans
- 1.5 tbsp olive oil
- 1.5 tbsp balsamic vinegar
- .5 tbsp honey
- Salt & pepper to taste
- Cut the brussel sprouts into thin slices.
- Heat a pan (preferably cast-iron) on the stove.
- Dice the bacon and throw onto the pan when hot.
- Cook for 4-6 minutes until browned.
- Remove bacon from pan onto a plate covered with a paper towel to soak up the grease.
- Leaving the bacon grease in the pan, throw the shaved brussel sprouts in the pan.
- Cook for 45 seconds – 1 minute or until the brussel sprouts soften slightly.
- Remove the brussel sprouts from the pan and place to the side.
- Put coconut oil on pan and allow to melt and spread throughout.
- Throw cranberries into pan and add wine, balsamic vinegar and stevia extract.
- Cook cranberries for 1-2 minutes or until crackling and turning a deeper red, but before turning to mush.
- Combine brussel sprouts, bacon bits and cranberries and allow to cool.
- Add pecans and edamame to the salad mix.
- Combine the olive oil, balsamic vinegar, honey, salt and pepper to taste.
- Combine the dressing with the salad and serve cool.