This recipe goes way way back in my family. Let me see now..yep, right at two whole months! If you are wondering whether this means that I’ve already run out of tried and true generations-passed-down recipes, have no fear! That is as far from the truth as could be. If you are now wondering why I’m venturing out and posting a new recipe, it’s because so many people in my family have requested it! Let me preface this post by saying that this recipe is definitely not going to be everyone’s cup of tea. Not a fan of honey mustard vinaigrette or goat cheese? Probably want to head back to my homepage and pick a different recipe to drool over. On the other hand, if you are open to the possibility of a new flavor bomb or just like the thought of a totally different kind of salad, read on my friends!
It should be apparent by now that I’m literally surrounded by amazing cooks. I can’t walk into any one of my family members’ houses without running into someone who made something delicious. Blessing? You betcha! Also a curse? Right-Amundo! What do I mean? Imagine looking forward to the next family function, holiday, or just random get together. You know you are going to eat great but you want to contribute to the deliciousness too. In most families, that’s no problem at all. Swing by the grocery store and grab a dip or salad from the deli and, voila, you brought a meaningful contribution.
In my family, the only things straight from the store are the accompaniments to the original creations (chips for the addicting new dip my sister-in-law made, fresh herbs for the sauce or dressing my sister just whipped up, crackers for the cheeseball recipe my other sister invented). Oh yeah, and most of my immediate family adds insult to injury by not even buying some of those staple items. They have the audacity to grow their own veggies and herbs and tackle making their own bread and buns and tortillas. Meanwhile I’m just sitting over here wondering how I killed that succulent plant that supposedly needed zero attention and asking myself if it’s ok to eat tortillas two weeks past the date on the package 😉
Cue this new salad recipe. Easter was coming up fast and my siblings and parents seemed to have every possible drink and food choice mapped out and everyone was bringing or making something incredible. I knew I needed to step up my game and not just bring one of our go-to salads…I needed to bring something new and oh so tasty! So, I did what any self respecting adult does, I panicked and went to the closest grocery store on my lunch break the week before Easter and prayed that something genius would come to me as I walked (hungrily) through the aisles.
Thank my lucky stars that the closest grocery store to my work is a Trader Joe’s. They just so happened to have honey goat cheese and candied pecans and pre-packaged Brussel sprouts with heavens light shining down and beckoning me! Just kidding, that didn’t even come close to happening. BUT the Brussel sprouts and honey goat cheese were on sale and the candied pecans were mostly an impulse purchase. As I walked out (toting numerous bags filled with other items that my empty stomach told me I desperately needed), I knew what my next step would be. Wasn’t there some Brussel sprout salad somewhere on Pinterest that I saved? Jackpot!!! Next thing I knew, I was combining a couple recipes and adding in extra ingredients to create this salad. It went over a little too well at Easter and I have since brought it to multiple gatherings and repeatedly been asked for the recipe so here we are folks! I hope you enjoy this as much as me and my family do!
Shaved Brussel Sprout Salad with Honey Mustard Dressing
Perfect light salad with a refreshing twist of tastes!
Ingredients
Salad:
– 1 lb fresh brussel sprouts
– 1/2 cup craisins
– 1/2 cup candied pecans, coarsely chopped
– 5 ounces honey goat cheese, crumbled
– 1/3 cup olive oil
– 2 tablespoons honey
– 2 tablespoons red wine vinegar
– 2 tablespoons dijon mustard
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
Directions
1) Wash and prepare brussel sprouts by chopping off the very ends and removing any outer leaves that are browning.
2) Send brussel sprouts through food processor with slicer attachment to shave them then put into serving bowl.
3) Add craisins, coarsely chopped pecans, and crumbled goat cheese into that same serving bowl.
4) In a separate small mixing bowl, add in the red wine vinegar and dijon mustard along with the spices (salt, pepper, garlic powder, onion powder) and mix well.
5) Whisk honey into the mixture slowly so it combines.
6) Slowly add olive oil next while whisking and then continue mixing for another minute until the dressing looks to be combined.
7) Pour dressing from small mixing bowl into large serving bowl and toss everything well to combine.
8) Chill salad in the fridge for at least a half hour so flavors combine then toss once more before serving.
Simplified By Stacie 
So great! Hope you like it 🙂
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Definitely will try! Who can resist the goat cheese, honey, craisens, candied pecans and of course I will give the brussel sprouts a chance! Thanks again Stacie for the recipe!
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