Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr

Total Time
Prep 15 mins
Cook 30 mins

Slice the sprouts as thin as possible. Shred the Gouda on large holes of box grater.

Ingredients Nutrition


  1. 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
  2. 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
  4. You can use the slicing disk of your food processor or slice the sprouts with a chef’s knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.