Brussels Sprouts & Blueberry Salad Recipe
- 1/2 lb. Brussels sprouts, stems removed and thinly sliced
- 5 Tbsp. Alabama White Barbecue Sauce
- 1 tsp. honey
- Salt, to taste
- Black pepper, to taste
- 1/3 cup pecan halves
- 2 Tbsp. dried blueberries
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This salad makes 1 meal-sized portion or 2 to 3 side salad portions.
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 you serve it.
Ashlee Redger, Savory Spice Test Kitchen