Warm Brussels Sprout Salad
The sweet and crunchy nature of this salad makes it a crowd-pleaser that’s great warm or at room temperature.
- 1 lb Queen Victoria Brussels Sprouts washed, dried, trimmed
- 2 tbsp olive oil
- ½ cup chopped pecans
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp kosher salt
- ¼ tsp fresh-ground pepper
- 1 tbsp fresh-squeezed lemon juice
- ½ cup dried cranberries
Heat olive oil in a large skillet over medium flame. Shred Brussels sprouts in food processor fitted with slicing blade and add to pan along with chopped pecans. Cook while stirring for two minutes. Add nutmeg, ground ginger, salt and pepper and continue to stir and cook for another minute or two until Brussels sprouts are slightly wilted.
Remove from heat, stir in lemon juice and cranberries. Serve warm or at room temperature.