It’s festive, filling, and full of Brussels sprouts! This tasty salad features bacon, feta, candied pecans, and of course, the sprouts. Even picky eaters will enjoy this one, and it’s perfect for the holidays!

We are using the term “salad” generously here, but let’s go with it. I don’t know about you, but I hated Brussels sprouts as a kid.

I remember reading a kid’s book about them, featuring Brussels sprouts that had bugs inside, and that threw me off eating them for years. One day I learned that Brussels sprouts are within the same family as cabbage, broccoli, cauliflower and the like, and this changed my perception of them.

I was discussing this with my partner and they remarked that in Germany (where they’re from) the name for Brussels sprouts is Rosenkohl, which literally means rose cabbage. How cute is that? Who doesn’t want to eat mini rose cabbages? Plus the fact that they’re really healthy for you, although some toppings in this recipe below should be used in moderation…

But Brussels sprouts are really nutritious. They originate from Brussels, Belgium, as their name might suggest. The true secret to cooking Brussels sprouts is not to overcook them. Charring them is fine, but don’t overcook. Overcooking is what makes them taste terrible and turn a funny shade of gray – plus you’re losing all those great nutrients.

I hope this holiday season you might add this fun salad to your table. It’s colourful, very tasty, and contains a great variety of fun ingredients. You might be lucky and the picky eaters won’t even notice the Brussels sprouts in there!

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Brussels Sprout Salad

This delicious festive holiday salad is warm and comforting – perfect for winter! This recipe makes about 4 servings, and is ready to eat in just over an hour.

Ingredients

Roasted Veggies

• 2-3 cups Brussels Sprouts, quartered
• 2 cups butternut squash, in chunks
• ⅓ cup onion, sliced
• 1-2 tbsp oil
• optional: 2 tsp paprika

Leafy Greens

• 2-3 cups kale, shredded

Kale Marinade

• 1 tbsp minced garlic (about 3 cloves)
• 2 tbsp maple syrup (for kale marinade)
• 2 tsp Dijon mustard
• 1-3 tsp orange zest
• 4 tbsp orange juice

Meat

• ½ lb bacon (about 5 thick-cut strips worth)

Caramelized Pecans

• 1 tablespoon butter
• 1-2 tbsp maple syrup (for the pecans)
• ½ cup chopped pecans

Grains

• 1 cup couscous (Orzo pasta or brown rice would also work great here!)
• 1 ½ – 2 cups water
• 1 tbsp oil
• 1 tsp salt

Toppings

• ¼ cup dried cranberries
• 2 oz crumbled feta cheese
• salt and pepper to taste

Tools

• salad bowl
• roasting pan
• oven mitts
• frying pan
• medium pot with a lid
• cutting board
• knife
• garlic mincer
• zester (fine grater)
• cooking spoons
• measuring cup
• measuring spoons

Instructions

*Note: If you’re using brown rice or Orzo pasta instead of couscous, start preparing it before starting this recipe, since it will take a lot longer to cook than couscous.

1. Preheat the oven to 375˚F.

2. Prepare the vegetables for roasting. Cut off the base of each Brussels sprout, then cut each sprout into quarters (head to stem, not across). Cut off the outer peel of the butternut squash, then cut the squash into chunks. Peel and slice the onion into moon-shaped slivers.

3. Add the Brussels sprouts, squash and onion to a roasting pan. Toss with oil, paprika, and salt. Roast for 40 minutes, stirring occasionally. While the veggies are roasting, prepare the rest of the salad components.

4. Wash and shred the kale, than add to a large salad bowl. Mix together the orange zest, orange juice, garlic, mustard and maple syrup. Drizzle over the kale in the salad bowl and toss so the kale is well-coated.

5. Add the bacon to a cold frying pan. Let the bacon cook slowly over medium-low heat until crispy, about 10-15 minutes. Let the bacon cool on a paper towel on a plate. Once cool enough to touch, chop the bacon into bite-size pieces. Drain the fat from the pan and re-use the pan for caramelizing the pecans.

6. Caramelize the pecans in the pan with butter and maple syrup over medium-low heat for 5 minutes.

7. Prepare the couscous next. Bring the water to a simmer in a small pot, then add the couscous, oil and salt. Cook over medium-low heat for 5 minutes, cover and set aside.

8. Add the couscous and roasted veggies to the kale salad. Top with chopped bacon, the pecans, cranberries and crumbled feta. Enjoy!

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Brussels Sprouts, The Tasty Mini Cabbage

You could also add sesame oil or miso paste to the kale marinade for a different flavour profile. Did you make this Brussels sprout salad? Let me know!