Everyone will rave over this shaved Brussels sprouts salad with pecans, pears & Gorgonzola~a copycat recipe of my favorite salad at a local pizzeria.
This shaved Brussels sprouts salad is incredible. It covers all the bases. It invigorates every taste bud, is lovely on a plate, and a breeze to make. A girlfriend and I shared this salad at one of my favorite local pizzerias. It was so delicious, we almost ordered a second one. After dinner, I came home and decided to create a copycat version. I did, and it is the recipe you’ll be reading below. It is FAB!!!
I hit some high points for questions you might encounter about this salad and how to make it and what ingredients to buy. This should help you make the best version of this you can make.
What are shaved Brussels sprouts?
Basically shaved Brussels sprouts are just chopped or thinly sliced into small slivers or pieces. I toss my whole Brussels into my food processor with the chopping blade and pulse until they look right. You can also use the blender (in a pinch) or buy them already shaved (but they are expensive). Though Brussels sprouts don’t have the best reputation, they are delicious AND great for you. Brussels sprouts also have a good crunch to them that makes them stand out against other salad bases. This makes them perfect and delicious for this salad.
Can you eat Brussels sprouts raw in a salad?
Absolutely yes!!! Just like broccoli and cauliflower, Brussels sprouts are part of the cruciferous vegetable family. They are safe and delicious eaten both raw and cooked.
Do you need to wash Brussels sprouts before adding them to the salad?
Similar to other vegetables and leafy greens you are going to want to give these a rinse before tossing them into the salad. This is going to make sure that any dirt or anything you don’t want is washed out.
Which type of pear is best for a salad?
I love Bosc, which is crisp with a delicate, sweet flavor. Comice and Asian pears are other crunchy, firm pears that work well. Bartletts are good for eating (when you want a juicy pear) but too soft and wet for salad.
Which nuts are best for a Brussels sprouts salad?
I use lightly glazed nuts for this Brussels sprouts salad. The sweetness of the glaze balances the pungent blue cheese and acidic balsamic vinegar. I have used glazed walnuts and glazed pecans, and both are wonderful in this salad. Trader Joe’s sells a “sweet & spicy” pecan that is delicious. Emerald brand makes a glazed pecan that is excellent as well.
Which gorgonzola is best for a salad?
I have a membership to the online Cook’s Illustrated, so I referred to their recommendations for the best gorgonzola (blue) for this salad. A snippet of their taste test results is below.
How to make Brussels sprouts salad ahead of time.
The dressing can be made ahead (up to 3-4 days) and refrigerated. The Brussels sprouts can be shaved and refrigerated in a container for a day or two. Then add the other ingredients when you want to make and serve this; it should come together in less than 10 minutes. For a lovely presentation, serve it in a beautiful bowl like this silver one or this white one.
What can I serve with this salad?
This salad goes wonderful as a side to many different dishes. Personally, I think it goes wonderful with pizza, but there is no end to the options of dishes this salad would go great with. Since it is so refreshing, it pairs wonderfully with lots of different dishes.
This salad really is divine~a perfect addition to your holiday table or whenever sprouts are fresh and abundant. I hope you give it a try! If you do, please leave your thoughts in the comments below. I try to reply quickly to everyone who writes.
As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 4-5 cups shaved Brussels sprouts
- dried cranberries (Craisins)
- chopped pecans (glazed or plain)
- 6-8 oz Gorgonzola or blue cheese
- 5-6 pieces bacon, cooked and crumbled
- 1/4 c. extra virgin olive oil
- 1/4 c.balsamic vinegar
- 1 TB + 1 tsp pure maple syrup
- 1 TB + 1 tsp Dijon mustard
- salt & pepper to taste (about 1/2 tsp each)
- Place Brussels sprouts in food processor; chop until shredded and slivered.
- Wash pear; dice into uniform pieces (I don't peel but this is optional)
- In large bowl add Brussels sprouts, pear, pecans, cranberries, bacon and gorgonzola.
- Whisk together vinegar, syrup and mustard until well blended.
- Slowly add EVOO, whisking until emulsified. Add salt & pepper and whisk again.
Nutrition InformationYield 10 Serving Size 4 oz
Amount Per Serving Calories 783Total Fat 57gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 26gCholesterol 111mgSodium 1847mgCarbohydrates 34gFiber 10gSugar 12gProtein 41g