I think we can all agree that 2017 hasn’t been the best. It has been a rough year for just about everyone I’ve talked to. Here’s to hoping 2018 is a million times better!
I wish I had thought up this recipe before Christmas, it would have been a great side for the holidays…
This Fall Harvest Brussel Sprout Salad is;
Drizzled in a cinnamon spiced, sweet, and tart balsamic reduction.
I hope you love this recipe, and have a Happy New Year as well! ❤
16 ounces Brussel Sprouts
1/2 Cup Dried Cranberries
1/2 Cup Toasted Pecans, roughly chopped
1 Organic Honeycrisp Apple, finely chopped
Spiced Balsamic Reduction
2/3 Cup Balsamic Vinegar (good quality)
1/8 Teapoon Ground Cinnamon
In a small sauce pan, over medium-low heat, bring balsamic vinegar to a simmer. Simmer 10-12 minutes or until thickened enough to coat the back of a spoon. Remove from heat. Stir in ground cinnamon. Set aside to cool.
If toasting pecans yourself, toss pecans in a small skillet over medium heat 1-2 minutes until warm. Set aside to cool.
Rinse brussel sprouts and trim off tough ends. Finely slice, or shred using food processor attachment. Transfer to a salad bowl.
Add cranberries, chopped apple, and toasted pecans to shredded brussel sprouts, toss to mix.
Serve salad generously drizzled with Spiced Balsamic Reduction.
Best served fresh.
Serves: 4-6 Prep Time: 20 Minutes Cook Time: 11-14 Minutes