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Hearty Winter Beef Salad: 5 Comforting Recipes to Savor

Hearty Winter Beef Salad
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A delicious and easy winter salad featuring Brussels sprouts, dried cranberries, pecans, and goat cheese with a zesty dressing. Perfect as a side dish or a light lunch.

Ingredients

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  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 ounces cooked shredded beef

Instructions

  1. Prepare the Brussels sprouts by trimming off the tough outer leaves and the bottom end. Thinly slice them lengthwise or use a mandoline for a uniform chop.
  2. In a large mixing bowl, combine the thinly sliced Brussels sprouts, dried cranberries, chopped pecans, crumbled goat cheese, and cooked shredded beef. If desired, lightly toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
  3. In a small bowl or jar, whisk together the olive oil, Dijon mustard, apple cider vinegar, and honey until well combined. This creates the zesty dressing.
  4. Pour about half of the prepared dressing over the salad ingredients. Gently toss to ensure everything is evenly coated. Cover the bowl and let the salad marinate at room temperature for at least 15-20 minutes to allow the flavors to meld and the sprouts to soften.
  5. After marinating, give the salad another gentle toss. Taste and adjust seasoning with salt and freshly ground black pepper. If needed, drizzle the remaining dressing over the salad and toss again.
  6. Serve immediately or chill in the refrigerator for a few hours for deeper flavor. Toss well before serving if chilled.

Notes

    Nutrition

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