I realize that my last post also included brussels sprouts, but once I get on a sprout kick, I really just have to let it run its course. You see, I became obsessed with brussels sprouts about six months ago and haven’t looked back. It’s one of my go-to vegetables now, and I’m still having fun discovering new ways to use it. Today’s recipe – an autumnal brussels sprout slaw with pear, gorgonzola and pecans – was inspired by a recipe at one of my favorite restaurants in Chicago, the tapas bar Cafe Ba-Ba-Reeba. I love absolutely everything on their menu, but their brussels sprout salad is at the top of my list. It was the first time I had raw shaved brussels sprouts, opening my eyes to a whole new way of eating the vegetable.
It’s been quite a chilly summer here in Chicago. Some people love the mild weather, while others (I’m in this camp) feel that we’ve been gypped out of the one good season in this city. While my favorite season is autumn, Chicago’s autumn is about 1 month long before winter strikes.
I suppose I can’t complain if this chilly weather means I get to start eating my favorite fall foods earlier. I view pear + gorgonzola + pecan as a very autumnal combination, especially when topped with a maple vinaigrette. But the crunch of the fresh brussels sprouts lightens everything up, so I consider this to be an “early autumn” dish. Perhaps you can make it for a barbecue for Labor Day Weekend, that holiday that seems to mark the end of summer and the beginning of fall.
I think by this point, everyone knows how delicious the pear + gorgonzola + pecan combination can be in a salad. But I’m of the opinion that it’s even more delicious with this crunchy, fresh brussels sprout slaw with its tangy and sweet vinaigrette. I couldn’t stop nibbling on this as I was photographing it, and can’t wait to bring it to potlucks in the future. I hope you enjoy this as much as I do!
- For the salad:
- 3 cups shaved brussels sprouts
- 1 pear, chopped into bite-size pieces
- ¾ cup toasted pecans
- ½ cup gorgonzola crumbles
- For the dressing:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- Pinch of salt and pepper
- Combine salad ingredients in a large bowl.
- Whisk dressing ingredients together in a separate bowl, and add to salad.
- Toss well, making sure that ingredients are coated evenly with the dressing. Add additional salt and pepper to taste.
Note:
As I mentioned last time, I buy already-shaved brussels sprouts from Trader Joes. If you can’t find these, simply chop up whole sprouts, making sure to remove the ends and any of the harder bits of the core.
Still very hot here – but I am looking forward to fall. This salad looks great. Pinning for future reference.
Thanks, Geraldine! I hope you like the salad. I’m jealous of the hot weather you are getting!
You’ve got me curious about this one, Julia. The maple vinaigrette sounds a lot like the version you created for the grape and Gouda salad. We tried it ourselves a few nights ago and enjoyed immensely..
love the sound of this slaw.. looks delicious and i bet it tasted amazing with the vinaigrette!
Thanks, Thalia! I think the vinaigrette was my favorite part – I’ll probably use it for many other autumn-themed salads!
This sounds amazing. I can’t wait to try it. Thank you!
I hope you enjoy, it Kellie! Thanks for visiting!
This looks so good! Since here in the Netherlands people maintain that Brussels sprouts should only be harvested after the first frost (and that is hopefully still at least a month away), I will have to wait a little to make the salad. My son only eats Brussels sprouts raw though so this is perfect!
Thanks for visiting, Vera! I’ve never heard of that tradition with brussels sprouts in the Netherlands – how interesting! I hope your son likes the dish.
Oh my! This dish looks AMAZING! I was first introduced to brussel sprouts about 2 years ago by my boyfriend. Like you, I’ve never looked back! Cannot wait to give this a try!
Quick question..How long does it keep? Is this something I can make on Sunday and bring as part of my lunch throughout the week? Perhaps I’ll hold the dressing to keep it from getting soggy.
Thanks!
Megan
Hi Megan! Thanks for such a nice comment! Great question about bringing this to work. I do think that since there is a pear in there, it might not taste that great after a couple of days. I would keep the ingredients separate and then combine them in the morning before work. You could make a big batch of the dressing and put it in smaller containers to bring to work each day. I hope that helps!