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Test Kitchen Approved

Brussels Sprouts & Blueberry Salad

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Yields

1 serving

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Welcome to your new favorite make-ahead lunch. The Brussels sprouts provide freshness and crunch that pairs perfectly with toasted pecans and super sweet dried blueberries.

Recipe Notes

This salad makes 1 meal-sized portion or 2 to 3 side salad portions.

Ingredients

½ lbs. Brussels sprouts, stems removed and thinly sliced


1 tsp. honey


⅓ cups pecan halves

2 Tbsp. dried blueberries

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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Directions

Combine thinly sliced Brussels sprouts with Alabama White and honey. Season with salt & pepper to taste and refrigerate for at least 30 min. or up to 3 days. Toast pecans in a small pan over medium heat, stirring constantly, for 3 to 4 min., or until aromatic (be careful not to burn them). Roughly chop nuts and combine with dried blueberries. Mix pecan/blueberry mixture into salad just before serving.