I managed to actually get my act together this year and research some Thanksgiving recipes before the big day. I have a habit of keeping holiday issues of food magazines from previous years. You can never make all the recipes in one season, so I love referring back to them in later years- they’re such a good source of inspiration! I was thumbing through my November copy of Bon Appétit from 2009 last week and saw a Thanksgiving salad which really caught my eye- a brussels sprout slaw with mustard dressing and maple glazed pecans (I told you I had a salad coming!).
To see if it was fit for our Thanksgiving table, I did a “test round” this week and made the salad for dinner one night. I added thinly sliced green apples in with the brussels sprouts. I just couldn’t resist the combination with the glazed pecans and spicy mustard dressing. I let the salad marinate for three hours before serving. This softened the brussels sprouts and really brought the flavors together.
Before we even sat down to eat I had a hunch this one was a knock out. Boy, did it deliver. We loved it so much, it’s not only going on my Thanksgiving table, but will likely become a fall staple. And to think I didn’t even like brussels sprouts that much! If they’re not your favorite either, you must must try them in salad form.
I hope you have a relaxing weekend ahead. My mom’s in town for a little joint birthday celebration. More on that on Monday!
Brussels Sprout and Apple Slaw with Mustard Dressing slightly adapted from Bon Appétit
Makes 8 servings
- Nonstick vegetable oil spray
- 1 cup large pecan halves
- 1/4 cup pure maple syrup
- 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 1 pounds brussels sprouts, trimmed
- 1 granny smith apple, thinly sliced
Make the pecans- recipe here. (can be made two days aheads).
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
To cut the brussels sprouts you can use a food processor fitted with 1/8- to 1/4-inch slicing disk, and feed them through, or slice then as thinly as possible with a knife and then gently pull apart the pieces. Place the shave brussels sprouts and sliced apples in a large serving bowl.
Toss brussels sprouts and apples with dressing. Let marinate for 3 hours before serving. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
C’est delicioux! I’m going to try this one!
Perhaps like “lively salad”… looks amazing and ooh soo good and healthy and tasty!
I just saw a huge “branch” of brussels sprouts the other day at my local grocery store. I typically saute them with olive oil, onions, and bacon. This salad is gorgeous and another great way to use those lovely little heads of baby “cabbage”. Can’t wait to try it!
ladorable: Haha I like that! Lively is probably a better word:)
glutenfreezen: I’ve been meaning to make them with bacon, I’m pretty sure I’d like them that way too!
Looks amazing! Thank you.
I wonder how cranberries would taste….oh, and bacon! Or for those who like it raw, eggplant bacon… oh, I must be hungry.
Excited to try this salad out, thanks again!
I’m missing the part about how to prepare the pecans? I can probably just look it up?
Hi Christy! Sorry, the link to the pecans is in the recipe, but I realize now it’s not to clear! I shared the recipe for them earlier this week- here it is: http://channelingcontessa.com/2011/11/09/three-in-one-maple-glazed-pecans/. And cranberries and bacon sounds delicious! I’m very tempted to add those for Thanksgiving.
Looks so fresh and delicious!