Shaved Brussels Sprout Harvest Salad

brussels sprouts are the superior fall vegetable

There are two types of vegetables that really scream Fall. Brussels Sprouts and Squash (even though technically squash is considered a fruit). I may have an unpopular opinion but the superior one for me is Brussels Sprouts. I tend to avoid squash like the plague, unless it’s pumpkin and by that I mean in bread or pie.

Looking back at last year I really struggled to embrace the flavors of fall. I was all about the fresh summer flavors. This year it is completely the opposite. Over the summer I felt like I struggled to find inspiration, and now that Autumn has arrived I have used just about every fall flavor already and still have so many more ideas to come.

Let’s talk about Brussels Sprouts.

If you are a millennial like myself you probably have horrible memories of your mom telling you that you’ll be having brussels sprouts for dinner. Just staring at the pile of stinky mushy bitter sprouts on your plate, dreading every bite.

However, the brussels sprouts we ate as kids are not the same ones we eat today. They have since genetically engineered brussels sprouts to be less bitter and a little more sweet. This was done by cross pollination using seeds from a seed bank. For those wondering what a seed bank is, it’s a facility that holds generations upon generations of seeds to ensure the diversity and longevity of our crops (really cool science stuff).

Learn more about Seed Vaults

Trust me the modern day brussels sprout is great.

My favorite ways to prepare them:

• Roasting- they get crispy and caramelized

• Cast Iron- cooked in bacon fat

• Raw- thinly shaved they are great in salads

Overview of the salad:

This salad encompasses all things fall (minus squash). Kale and Brussels Sprouts hold up extremely well so you can meal prep this salad and it just gets better with time!

Equipment used:

• Grease Splatter Screen - great tool to keep your cook top mess free

• Immersion Blender- my absolute favorite purchase of 2024

• 12 inch skillet- my most used pan

• 8 Inch Chefs knife- great versatile knife