Pecan Brussel Sprout Salad
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound brussel sprouts
- 1/2 cup raisins
- 1/2 cup pecans
- 2 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon dijon mustard
- Salt and pepper, to taste
In a skillet, lightly grill brussel sprouts in olive oil on medium heat (3-4 minutes on each side).
In the meantime, make the dressing by mixing all ingredients well in a bowl.
While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet.
When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.
Mix chopped brussel sprouts, raisins, pecans and top with dressing.
Recipe Credit: Bravo for Paleo