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Brussels Sprouts Salad | Simmer & Sage

Brussels Sprouts Salad with Cornbread Croutons

With cranberries, pecans, Gorgonzola cheese in a maple Dijon dressing
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course, Salad
Cuisine American
Servings 4

Ingredients
  

  • 2 lbs. Brussels sprouts
  • 4 cups cornbread cubed
  • 1 cup dried cranberries
  • 1 cup crumbled Gorgonzola cheese
  • 1 cup candied pecans
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 1/4 cup maple syrup
  • 2 tsp. fresh rosemary chopped
  • 1 tsp. salt
  • 2 Tbsp. extra virgin olive oil

Instructions
 

  • Preheat oven to 250 degrees. Place cornbread cubes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Bake until dry and crispy, at least 1 hour.
  • Rinse and dry the Brussels sprouts. Using a knife, slice into thin strips. Alternately, shred them using the grater attachment of a food processor.
  • Bring a large pot of water to a boil. Prepare a large bowl of ice water. Drop the Brussels sprouts into the boiling water for 1-2 minutes. Then, immediately plunge them into the ice water for 1-2 minutes. Drain.
  • Make the dressing: Whisk the mustard, maple syrup and vinegar together. Whisking constantly, slowly pour in the vegetable oil. Stir in the rosemary.
  • Divide the Brussels sprouts, croutons, pecans, cranberries and cheese among 4 entree dishes. Drizzle with dressing and serve.
Keyword entree salad, salad, vegetarian
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