This Brussels sprout harvest salad is a delicious warm dish that is a great alternative to your typical side salad. Warm salads are definitely something that people usually feel pretty strongly about, whether they are for or against them. I really like them, particularly when it’s still a little cold outside. Somehow salads seem heartier when they are warm, even if the ingredients are the exact same. This is one of those ‘salads’ that would definitely be delicious with thinly sliced raw Brussels Sprouts (and a slightly modified dressing), but I love how it comes together when the Brussels are cooked.
The maple syrup and balsamic sort of caramelize on the Brussels sprouts when you cook them together, adding a sweetness that is counteracted by the tart flavor of the cherries and the strong bite of the gorgonzola. All together it’s a colorful dish and has nice mix of flavors.
Harvest Brussels Sprouts with Dried Cherries, Pecans and Gorgonzola
Yield 6 servings
- 2 tablespoons olive oil
- salt and pepper
- 1 pound Brussels sprouts (about 5 cups), halved or quartered
- 1/3 cup dried tart cherries
- 1/2 cup crumbled gorgonzola cheese
- 1/3 cup pecans
- 1/2 cup freekeh
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Cook freekeh according to package.
- Heat the oil in a large skillet over medium high heat.
- Add the Brussels, season and cook for about 10 minutes, until they begin to soften.
- Pour the balsamic vinegar and maple syrup over the Brussels and mix to combine.
- In a large serving bowl mix together the Brussels, cherries, pecans, and freekeh.
- Top with gorgonzola.
Courses Lunch or Dinner