Brussel Sprout Salad Recipe - Dr. Monica Bravo (2024)

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By Monica Bravo 38 Comments

Are you nuts about brussel sprouts? I certainly am, and in this recipe I topped my brussel sprouts with my favorite nuts, pecans.

Brussel Sprout Salad Recipe - Dr. Monica Bravo (1)

Lets be honest. If you’ve changed your eating habits and you want to lead a healthier lifestyle, you don’t want your social life to be sacrificed. You want to still be able to go out to dinner, go to a dinner party, or host one yourself.Your friends may look at you strangely for passing the bread bowl, but if you host a dinner with delicious, Paleo food they could be blown away. That’s where this brussel sprout salad recipe comes in.

Brussel Sprout Salad Recipe - Dr. Monica Bravo (2)

If you are hosting a dinner, I recommend serving this salad with the Herb Topped steak. I’m in college and don’t host many dinner parties, but it’s nice to occasionally make a fancy dish for my family or roommates, especially when it’s simple. My family (aka my recipe testers) raved over this salad. The pecans give a nice crunch, and the raisins give a hint of sweet. It’s topped with a Dijon mustard dressing, which makes this dressing even more delectable.

If you don’t like brussel sprouts, give this recipe a try. It is one of my very favorite recipes.

Brussel Sprout Salad Recipe - Dr. Monica Bravo (3)

Brussel Sprout Salad with Dijon Mustard Dressing

2013-08-14 20:37:29

Brussel Sprout Salad Recipe - Dr. Monica Bravo (4)

Serves 3

Delectable side dish

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Ingredients

  1. 1 tablespoon olive oil
  2. 1 tablespoon butter
  3. 1 lb of brussel sprouts
  4. ½ cup raisins
  5. ½ cup pecans

Dressing Ingredients

  1. 2 tablespoons olive oil
  2. ½ teaspoon apple cider vinegar
  3. ½ teaspoon dijon mustard
  4. Salt and pepper, to taste

Instructions

  1. In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side)
  2. In the meantime, make dressing by mixing all ingredients well in a bowl.
  3. While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional)
  4. When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.
  5. Mix chopped brussel sprouts, raisins, pecans, and top with dressing.

Dr. Monica Bravo https://drmonicabravo.com/

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Reader Interactions

Comments

  1. Penny Bravo says

    I can’t wait to try this!

    Reply

    • Monica Bravo says

      Let me know how it goes!! It’s delicious!

      Reply

  2. Alicia says

    Is this supposed to be served hot or room temp/cold?

    Reply

    • Monica Bravo says

      I serve hot, but I’m sure either would be delicious!

      Reply

  3. Kristi Rimkus says

    Your salad looks amazing. I can’t wait to give it a try.

    Reply

    • Monica Bravo says

      It is quite yummy! Let me know how you like it!

      Reply

  4. Lisle Kin says

    Is there a reason not to cut the sprouts into thirds BEFORE “grilling” them?

    Reply

    • Monica Bravo says

      No reason! I actually usually do cut them before. Sorry for the confusion, I’ll fix that.

      Reply

  5. Tara says

    I didn’t have raisins or pecans, but I did have craisins and walnuts so I gave those a go and WOW! I Think I could eat this everyday. YUM!

    Reply

    • Monica Bravo says

      So glad you liked the recipe!!

      Reply

  6. Jessica says

    Do you boil the brussel sprouts before grilling?

    Reply

    • Monica Bravo says

      Nope! I just grill them in my cast iron skillet.

      Reply

  7. Kelly says

    This salad is fantastic! My husband loves brussel sprouts so I pinned…2 teenagers who had never tried them loved it. This recipe is a keeper…also the dijon viniagrette has become my obsession. Thank you for a new favorite !

    Reply

    • Monica Bravo says

      Awesome Kelly! I’m so happy that you like it. It’s one of my favorite recipes too.

      Reply

  8. Colleen says

    I didn’t even know you could cook brussel sprouts in a skillet. This looks so good!

    Reply

    • Monica Bravo says

      Thank you!!

      Reply

  9. Sylvia says

    Making this salad to take to a Memorial Day picnic today. Looks so good.

    Reply

    • Monica Bravo says

      How was it Sylvia!

      Reply

  10. Pcucmargie says

    I don’t care much for raisins So I used dried cranberries and it was delicious!

    Reply

    • Monica Bravo says

      Yum! Thanks for sharing

      Reply

  11. Mercedes says

    i just made this and it was delicious. The only thing I did differently was I added candied pecans.

    Reply

    • Monica Bravo says

      Happy to hear it! : )

      Reply

  12. Karen says

    Can I pre grill the sprouts the day before? Also I am guessing that it is best to toss all ingredients just before serving. Is it okay to serve as a cold salad.
    I look forward to your reply.
    Thanks
    Karen

    Reply

    • Monica Bravo says

      Sorry this took so long Karen! Yes you definitely can pre grill and it can be cold. I prefer it cold actually!

      Reply

  13. Marilyn says

    This recipe was awesome! Thanks for sharing.

    Reply

    • Monica Bravo says

      Thanks Marilyn!

      Reply

Leave a Reply

Brussel Sprout Salad Recipe - Dr. Monica Bravo (2024)

FAQs

How does Bobby Flay cook brussel sprouts? ›

Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice.

Why do you soak brussel sprouts in cold water? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

When not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Why is brussel sprouts controversial? ›

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

How does Rachael Ray cook brussel sprouts? ›

directions
  1. Brown bacon.
  2. When crisp, remove bacon from pan and drain fat.
  3. Add the olive oil and shallots and saute 1-2 minutes.
  4. When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
  5. Add broth and bring to a boil.
  6. Cover pan and turn heat down to medium low.

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

How do you cook Jamie Oliver Brussels sprouts? ›

Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.

Do I need to wash my Brussels sprouts before cooking? ›

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

How long should I boil Brussels sprouts? ›

Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size. Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again. Drain and tip the sprouts into a bowl.

How far in advance can you prep Brussels sprouts? ›

Recipe Notes

Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance. Stop treating the squash like a tuber and start thinking of it like a melon.

What is one major side effect of eating Brussels sprouts? ›

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

Can you eat raw Brussels sprouts in a salad? ›

We love Brussels sprouts in so many dishes, whether roasted or fried. But there's some exciting preparations that don't necessarily involve cooking at all. Raw Brussels sprouts can be a delicious addition to so many salads and slaws, and they couldn't be easier to enjoy.

What is the black stuff on my brussel sprouts? ›

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

Why do you put a cross in the bottom of Brussel Sprouts? ›

The only preparation needed is to cut the stalks right back to the level of the leaves so you have little Brussels balls. Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.

Why put crosses on Brussel Sprouts? ›

In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.

Why not to boil Brussel Sprouts? ›

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

What do Brussel Sprouts do to your body? ›

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

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