Shredded Brussels sprout salad with brown butter walnuts from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 94) by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for pomegranate seeds and feta cheese for blue cheese.

  • Bessp on December 11, 2025

    The dressing needs mustard or an egg yolk for body, as is all the dressing runs to the bottom of the bowl and makes for a very mild salad, with the stuff at the bottom being very tasty. I used pecans instead of walnuts because it's what I had, and goat cheese instead of blue cheese because I like it better. With a thicker dressing, this would be a winner.

  • anya_sf on November 18, 2022

    Delicious combination of flavors. I shredded the Brussels sprouts using the food processor slicing blade, which wasn't perfect as some of the slices were a little thick. I used about 14 oz sprouts, which looked closer to 4 cups, maybe because they weren't as shredded? 1 cup pomegranate seeds seemed like enough.

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