Brussel Sprout Salad With Red Wine Vinaigrette

brussel sprout salad on white serving tray.

5 from 1 vote

Brussel Sprout Salad With Red Wine Vinaigrette

If you’re looking for a non-traditional salad, this shaved brussel sprout salad with red wine vinaigrette is the answer! The salad stays nice and crunchy, thanks to the hardiness of the brussel sprouts.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 264kcal

Author: Jessica Mode

Equipment

saucepan
whisk
serving bowl
tongs

Ingredients

1 cup Shiraz red wine
1 tablespoon honey
3 tablespoons granulated sugar
2 tablespoons balsamic glaze
1 ½ teaspoons Morton kosher salt
⅛ teaspoon black pepper
¼ cup extra virgin olive oil
2 pounds brussel sprouts destemmed and very thinly sliced
1 large honeycrisp apple cored and quartered into ¼ inch (6 mm) thick slices
½ medium red onion thinly sliced (about ¾ cup)
5 ounces crumbled blue cheese
1 cup pecans roughly chopped and toasted

US Customary - Metric

Instructions

Cook red wine, honey, and granulated sugar in a small saucepan over medium high heat until reduced by 75% and the mixture has slightly thickened, about 10–15 minutes. Remove from heat, and allow to cool.
In a small bowl, whisk together cooled red wine (about 5 tablespoons), balsamic glaze, salt, and pepper. While whisking, drizzle in extra virgin olive oil until fully combined.
Toss together brussel sprouts, apple, onion, half of the blue cheese, and half of the toasted pecans in a serving bowl. Top with dressing, and toss to coat well. Top with the remaining blue cheese and toasted pecans. Serve immediately.

Notes

To toast pecans, cook over medium heat in a sauté pan, stirring often, until the pecans are brown, and you smell a toasty aroma, about 2–5 minutes.

Make Ahead: You can prepare the red wine vinaigrette ahead of time, then store it in an airtight container at room temperature. Additionally, you can cut the brussel sprouts and toast the pecans ahead of time.

Nutrition