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Warm Brussels Sprout Salad with Sausage, Apple & Walnuts

brussels-sprouts-salad-2
This recipe was inspired by a Brussels sprout salad from Danielle Walker’s, Meals Made Simple cookbook. When I was home over the holidays, my mom and I were looking for a winter side dish recipe to take to my aunt’s for Christmas dinner. Upon looking through her copy of Danielle’s cookbook, we decided on the Brussels sprout salad recipe (had leeks, bacon and pomegranate seeds in it!). It ended up being a huge hit! Afterward, I knew I wanted to create my own variation and that it was a priority after getting back to Portland.

I went with the idea of this being a complete one-dish meal versus a side, but it could be served as a side, if desired. It’d be a great side for a holiday meal, actually! Surprisingly, this dish held up well the next day too, though I don’t recommend letting it sit in the fridge for too long. There are so many possibilities for a meal like this, so feel free to get creative and make it how you like it!

Cheers and enjoy!

brussels-sprouts-salad

Warm Brussels Sprout Salad with Sausage, Apple & Walnuts

Ingredients:

  • 1.5 lb Brussels sprouts, trimmed & shredded in a food processor or with a mandoline
  • 2 Tbsp grass-fed butter or ghee (or avocado oil if you don’t tolerate any dairy)
  • 1 leek, chopped (white part only)
  • 1 large clove garlic, minced
  • Sea salt and black pepper to taste
  • 1/3 cup chicken broth, preferably homemade
  • 1 pink lady apple, chopped
  • 1 12 oz package chicken apple sausage, sliced (I recommend Aidell’s or Applegate – both of which have 4 pre-cooked sausages in each package)
  • 1/4 cup chopped raw walnuts
  • Grated raw parmesan cheese for topping, if tolerated and desired

Directions:

  1. Melt butter in a large pan over medium heat. Then, add the leek, garlic, Brussels sprouts, sea salt and black pepper. Sauté about 5 minutes.
  2. Next mix in the chicken broth, apple and sausage. Add more sea salt and black pepper, if desired. Place lid on pan and let cook 5 minutes over medium-low heat.
  3. Remove from heat and stir in walnuts. Top individual serving with desired amount of Parmesan, if using. Serve warm.

Yields: 3-4 entree-size servings

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Filed Under: Lunch, Recipes, Side dish Tagged With: apple, Brussels sprout salad, gluten-free recipe, grain-free, healthy eating, holiday side dish, one dish meal, paleo lunch recipe, paleo recipe, paleo side dish, primal recipe, sausage, shredded Brussels sprouts, walnuts, winter side dish

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Reader Interactions

Comments

  1. Mommab

    January 19, 2017 at 8:00 am

    How cool you put your own spin on Danielle Walker’s brussel sprout salad! Will have to try yours since we really liked hers!!

    Reply
    • paleoinpdx

      January 19, 2017 at 8:37 am

      It’s really tasty! Her recipe definitely inspired me and was an easy base to play with!

      Reply
  2. Paula

    January 29, 2017 at 2:04 pm

    I wanted to make this as soon as I saw it but was away for a few days so had to wait until today. All those flavors together in one skillet were absolutely delicious!! This will be a repeat recipe for sure!☺

    Reply
    • paleoinpdx

      January 29, 2017 at 2:35 pm

      Wonderful! I’m so glad you like it, Paula!

      Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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