On a vegetable scale of 1 to 10 most people either love or hate Brussels sprouts. It’s just one of those vegetables that divides people into those two categories quickly! You’re either a fan or detest them even when the name is uttered. Even as a kid I absolutely loved the little green orbs. When my mom served them I actually got excited. There must be something in the breast milk or genes because Kenya and Chloe love them too. Whether I serve them defrosted out of a freezer bag gently steamed with nothing on them or in a Superfood Salad my kids will gobble them up. For those who turn their nose up at them I have a new plan of action.
Yes, you can roast, steam, sauté, grate, shred or even fry them, but have you ever tried chopping them? I’ve made Brussels Sprouts with Lemon and Poppy Seeds every Thanksgiving for years and years as it’s a favorite for our clan. For Christmas Eve dinner this year I thought I would make a delicious Chopped Brussels Sprouts Salad. Even for non Brussels eaters, you can’t even tell it’s the same vegetable once they’re shredded. The leaves keep their vibrant green color, but act more like a like kale or salad greens in this tangy salad. Mixed with dried cranberries for a sweet note, this salad is a perfect addition to your holiday spread.
Chopped Brussels Sprouts Salad
- 1 pound brussels sprouts, washed and trimmed
- 1 large anjou or bosc pear, roughly chopped
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup dried cranberries
- Place the brussels sprouts, pear, hazelnuts, lemon juice, olive oil, and salt into the food processor and pulse until chopped into bite-sized pieces.
- Transfer to a serving bowl and toss with the dried cranberries.