Brussel Sprout Salad

Name: Brussel Sprout Salad
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Walnuts, chopped; 1/4 cup Extra Virgin Olive Oil; 2 lb Brussel Spouts, trimmed and thinly sliced; 1/2 cup Shallots, finely chopped; 1 pinch Nutmeg; 1 tbsp Chopped Fresh Thyme; 1 tsp Kosher Salt; 2/3 tsp Black Pepper; 3/4 cup Dried Cherrys, chopped; 1 can 15oz. Chick Peas drained and rinsed; 1 cup Romino Cheese Shredded

Johns Resipe @cook_2852537

Brussel Sprout Salad

Johns Resipe @cook_2852537

Saved

Ingredients

20 mins

6 servings

1 cupWalnuts, chopped
1/4 cupExtra Virgin Olive Oil
2 lbBrussel Spouts, trimmed and thinly sliced
1/2 cupShallots, finely chopped
1 pinchNutmeg
1 tbspChopped Fresh Thyme
1 tspKosher Salt
2/3 tspBlack Pepper
3/4 cupDried Cherrys, chopped
1 can15oz. Chick Peas drained and rinsed
1 cupRomino Cheese Shredded

Saved

Steps

20 mins

1

In a large dry skillet, toast walnuts over medium heat, tossing about 5 min. Set aside. Useing same pan warm oil over medium-high heat until simmers, add brussel sprouts, shallots, thyme, salt and pepper.
2

Cook, stirring until brussel sproutsare wilted, 2-3 min. remone from hear. Pour into large bowl.
3

Add cherries, chick peas and walnuts.
4

Toss to combine all and finish with cheese.