Warm Brussel Sprout Salad With Goat Cheese And Candied Pecans

Fifteen.Spatulas's picture

Jun. 13, 2016

Roasted Brussel Sprouts tossed with a balsamic vinaigrette, goat cheese, candied pecans, and dried cranberries! It's a really delicious vegetable side or salad to make, and it's very picnic-friendly and potluck-friendly.


Brussel sprouts 2 Pound (((cut in half)))
Olive oil 1/4 Cup (4 tbs)
Salt To Taste
Pepper To Taste
Olive oil 2 Tablespoon
Brown sugar 1/2 Cup (8 tbs)
Ground cinnamon 1/4 Teaspoon
Pecans 1 Cup (16 tbs)
Balsamic vinegar 1 Tablespoon
Balsamic glaze 2 Teaspoon (((optional)))
Garlic clove 1 , pressed
Goat cheese crumbles 1/4 Large
Dried cranberries 1/4 Cup (4 tbs)
Olive oil 2 Tablespoon
Vinegar 1 Tablespoon
Salt To Taste


Getting Ready

Preheat oven to 400 degrees F.


Place the brussel sprouts into a large mixing bowl and add a ¼ cup of olive oil, a big pinch of salt, and plenty of freshly ground black pepper, and toss that all together until the brussel sprouts are evenly coated.

Dump the brussel sprouts out onto a sheet pan, arrange them evenly so they have as much space as possible, then roast them for 25-30 minutes until they’re caramelized and golden brown.

To make the candied pecans, place the brown sugar in a nonstick skillet and add ¼ tsp salt, the cinnamon, and 2 tbsp water, and stir that all together to combine. Cook this over medium heat until it’s bubbling, then add the pecans and toss all around. Cook for five minutes, then dump the pecans onto a piece of parchment paper to cool.

To dress the brussel sprouts, combine 2 tbsp olive oil, the balsamic vinegar, balsamic glaze, garlic, a pinch of salt, and black pepper, and whisk to combine.

Add the roasted brussel sprouts, and give that a toss to coat, then add the candied pecans, goat cheese crumbles, and dried cranberries, and toss that all together, and it’s ready to enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 6