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Brussels Sprout, Blue Cheese, And Glazed-Pecan Salad


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Brussels Sprout, Blue Cheese, And Glazed-Pecan Salad 0 Picture


  • 2/3 cup olive oil
  • 5 tablespoons red wine vinegar
  • 3/4 teaspoon sugar
  • 4 pounds brussels sprouts trimmed
  • 6 ounces Maytag blue cheese crumbled (or Danish blue cheese)
  • Glazed Pecans (see recipe), coarsely chopped


Servings 20


Step 1

Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.

Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)

Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.

This recipe yields 20 servings.

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