Autumn Brussel Sprout Salad.
- 1 lb Chopped Brussel Sprouts
- ¼ cup Dried Cranberries
- ¼ cup Minced Red Onions
- ¼ cup Thinly Sliced Shallots
- ¼ cup Finely Chopped Bacon
- ¼ cup Chopped Pecans
- Olive Oil
- In a cast iron skillet brown chopped bacon until crispy; remove, drain and set aside to cool
- Add a drizzle of olive oil, shallots and onions to skillet and cook until softened and beginning to brown, remove from pan and set aside
- Toast chopped pecans in same pan for 2-3 minutes, remove and set aside
- Add more olive oil to pan and cook brussels sprouts until they just begin to soften slightly and transfer from the skillet to a serving bowl
- Toss brussels sprouts with bacon, shallot and onion mixture, pecans and dried cranberries, serve immediately
Recipe by DomestikatedLife at https://domestikatedlife.com/2015/11/16/autumn-brussels-sprout-salad/
3.5.3208