Why do I always wait until the holidays to make this salad? Truly, it would be good any time of the year. But here I sit, the day before Thanksgiving, making it for the first time since last Christmas. I vow to end that trend and make it more often! This Brussels sprout salad has the perfect amount of savory, and just enough sweet with the caramelized pecans and honey goat cheese.
I mean, look at that photo. But truthfully, this Brussels sprout salad is even better in person.
Tips to make it taste perfect
I like to prepare the dressing a day before to allow it to marinate overnight. It makes the salad. Just make sure to get the dressing out of the fridge 2-3 hours before serving so the olive oil can come back to room temp and mix well.
Oh, and the bacon. That also makes it. Because . . . well bacon.
A small side note: Have you tried cooking bacon in an air fryer? Friends, it’s a game changer in the kitchen. I cook mine at 375℉ for 10 minutes and it turns out perfect and crunchy every time.
I also prefer to purchase my Brussels sprouts whole and not pre-sliced, but you do whatever you like! For me, removing the often brown outer few layers, and trimming up the bottom are just the little things that make this salad even better. You can also cut up the Brussels sprouts and cabbage the day before, but don’t mix with the nuts, pecans, and goat cheese until just before serving.
The cabbage I like to purchase whole as well. Pre-cut veggies seem to lose their flavor, and this salad has such an amazing flavor I’d hate to compromise it in the least.
And although you can make your own honey roasted pecans, the ones from Now Foods© are truly so good that you can save yourself the trouble of making them. I have no less than two bags in my cupboard at any one time. Because they go so well in tons of different dishes. Or just when you need a late night snack.
This post is in partnership with NOW Foods official. All opinions are my own.
It almost feels silly sharing this recipe, because it’s truly is so darn easy. But I also feel I’d be doing a disservice to the world if I didn’t make completely sure you knew about it!
If you’re an onion lover like me, add just an eighth of a cup of shaved, minced onions to this. I love that extra tang of onion flavor, but also realize it’s not for everyone.
The goat cheese is also a must in this recipe. I used a honey flavored cheese. But, go with what you love! There are so many flavors available!
For more recipes, fun, and home DIY, make sure you’re following me over on Instagram where I share my recipes and home decor in real time! And if you’re looking for a perfect holiday dessert to eat after this amazing salad, you’ve got to try my Starbucks Copycat Cranberry Cream Cheese Bars!
- 5 cups Brussels sprouts, shredded
- 1.5 cups red cabbage sliced
- 10 pieces of bacon
- 1/2 cup Now Foods© caramelized pecans
- 4 oz honey goat cheese
- 1/2 cup NOW Foods© Olive oil
- 3 Tbsp Balsamic Vinegar
- 1 Tbsp Dijon Mustard
- Salt and Pepper to taste
- Combine dressing ingredients together and store in fridge overnight or for 3-4 hours. Remove from fridge and allow olive oil to come to room temp before mixing.
- Shred Brussels sprouts and cabbage, mix together. Add in cooled bacon, pecans, and goat cheese.
- Right before serving, toss dressing into salad mix and serve immedietly.
Amount Per Serving: Calories: 387Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 21mgSodium: 502mgCarbohydrates: 29gFiber: 5gSugar: 20gProtein: 11g
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