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I’ve been CRAVING sprouts, and despite a few of my favorite stand-by sprout dishes, I wanted to experiment and create a warm Brussels sprouts salad. The end result, a wonderful mélange of sour and buttery flavors, that was well enjoyed. Even one dinner guest, a vehement anti-Brussels sprouts contingent, >ahem, Chris E.< was practically converted to the Brussels sprouts side.

Warm Brussels Sprouts Salad


20-24 Brussels sprouts, washed and dried, ends removed
5 oz Gruyere cheese
6 oz walnut pieces
2 TBS apple cider vinegar
1/2 cup olive oil
2 tsps Dijon mustard
4 TBS unsalted butter
2 TBS white wine
kosher salt and cracked black pepper


Slice the Brussels sprouts using the thin shredding disc of the food processor. Place in a large bowl and set aside.

Finely grate fresh Gruyere cheese. Set aside.

In a large-size frying pan, on medium high heat add olive oil. Add walnuts and cook until lightly browned. Lower heat and add in Brussels sprouts. Cook stirring continuously for 3-5 minutes. Then add vinegar, Dijon, butter, wine, salt and pepper; mix well. Cook an additional 3-5 minutes, until slightly wilted but not limp. Set aside and allow to cool until room temperature.

Mix with Gruyere cheese. Enjoy!

Serves 6-8.

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