Brussel Sprouts! They sometimes get a bad rep. Years ago, the first time I made this Brussels sprouts salad for my grandfather, he flat out refused to try it. But since he looooooved me so much, after just a little prodding, he agreed. And you know what? He loved it!
If you’ve tried brussels sprouts before and haven’t enjoyed them, I think I know why. It’s because when you overcook brussels sprouts, they get kind of bitter.. and to be frank, a little stinky. And they’re very, very easy to overcook. BUT, when properly cooked they’re super delicious and very nutritious (tons of vitamins & fiber)! Personally, I think they’re best when cooked just enough to brighten the flavor and soften them a bit.
I’ve been making this brussels spouts salad on its own as a side dish for ages, and it’s always a hit, especially at holiday gatherings. When you mix the sautéed brussels sprouts with some fruit for sweetness and nuts and seeds for crunch, it turns into an absolutely delicious dish.
I like to serve it and quinoa for a complete vegetarian meal (like I did here) on Meatless Mondays, and I’ve served it with salmon or grilled chicken, too. I just LOVE recipes I can customize or repurpose into something new.
Sautéed Brussels Sprouts & Quinoa Salad
A delicious and easy vegetarian meal, made with perfectly sautéed Brussels sprouts, apples, and served over tender quinoa.
- 1 cup 1 cooked quinoa
- 2 cups shredded brussels sprouts
- 1 tbsp ghee or butter
- 1/3 cup pecans, or substitute almonds or walnuts
- 1/3 cup dried cranberries
- 1 apple diced
- 1 clove garlic
- 1 tbsp flax seed
- salt and pepper, to taste
Rinse and cook the quinoa according to package directions.
Once cooked, fluff the quinoa with a fork and set it aside.
While the quinoa cooks, remove the stems from brussels sprouts and thinly slice with a knife or shred with a mandolin. *Time saving tip: Buy a bag of pre-shredded sprouts
Heat the ghee or butter over medium heat, then stir in the Brussels sprouts.
Sauté for about 5-7 minutes, or until they just turn a a brighter & darker shade of green. *Be careful not to overcook them – brussels sprouts get bitter if you do.
Remove from heat and stir in cranberries, nuts, flax seeds, and apple. In a bowl, combine with quinoa and serve.
Season with salt and pepper to taste, and serve in bowls with the quinoa.
Check out some of the other mouth-watering salad recipes on my blog, like this Harvest Spinach Salad with Rosemary Grilled Chicken or Zucchini Caprese Salad.