Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries
A hearty shredded salad with smoky cheese and sweet-tart cherries
Why This Recipe Works
Shredding Brussels sprouts turns them into a crisp, slaw-like base that holds up beautifully to bold toppings. This version balances the intensity of smoked gouda with the concentrated sweetness of dried cherries and the crunch of toasted pecans.
Instructions
Shred the Brussels sprouts using a food processor fitted with the slicing disk or a mandoline—aim for very thin, fine ribbons that will absorb the dressing easily.
Toast the pecans in a dry skillet over medium heat, shaking the pan frequently, until they are fragrant and slightly darkened, about 3 to 5 minutes.
Whisk the lemon juice, olive oil, salt, and pepper together in a large bowl until the mixture is fully emulsified and slightly thickened.
Add the shredded sprouts to the bowl and toss thoroughly with the dressing. Let the mixture sit for 5 to 10 minutes; the acid in the lemon juice will soften the raw sprouts just enough to make them tender while maintaining their crunch.
Fold in the smoked gouda, toasted pecans, and chopped dried cherries.
Serve at room temperature, ensuring each portion has a good distribution of the smoky cheese and sweet fruit.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 2 days.
