Photo: Rinne Allen
Serves 6

This recipe will open your eyes to the wonderful side of a much-maligned vegetable. You won’t have to hide them in your napkin ever again.

How to Make It

In a medium salad bowl, toss the Brussels sprouts, pecans, cheese, and parsley. Add the vinaigrette, toss, season, and plate.

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Ratings & Reviews

Excellent recipe

May 30, 2016
Very tasty and fresh. I added a touch of Splenda to the dressing, to offset the tanginess. The toasted pecans really complement the other ingredients nicely! Surprise those brussel sprout haters: This would be a great dish for a picnic or summer barbecue.

Vicsinn's Review

January 15, 2014
Absolutely loved this salad. It was very good.!

Ellen15's Review

January 25, 2013

wonderwab's Review

January 01, 2012
This recipe was easy to pull together- I used our food processor with the slicer blade attachment to make quick work of "shaving" the brussels sprouts. It was SO GOOD! It got rave reviews from both family and guests at our NY Day lunch.