Brussels Sprouts & Blueberry Salad Recipe

Name: Brussels Sprouts & Blueberry Salad
Yield: 1.00 serving
Ingredients: 1/2 lb. Brussels sprouts, stems removed and thinly sliced; 1/2 lb. Alabama White Barbecue Sauce; 1 tsp. honey; 1 tsp. Salt, to taste; 1 tsp. Black pepper, to taste; 1/3 cup pecan halves; 2 Tbsp. dried blueberries

YIELD
1 serving

THANKS TO
Ashlee Redger, Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Gluten-Free

NOTES

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

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.

YIELD
1 serving

INGREDIENTS

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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NOTES

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

Other Recipe Suggestions

Everything Tomato and Cucumber Salad

Gazpacho Panzanella (Tomato & Bread Salad)

Greek Barley Salad

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.

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 you serve it.

THANKS TO
Ashlee Redger, Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Gluten-Free