Warm Shredded Brussels Sprouts Salad Recipe

Step 1

To make the croutons, preheat the broiler to high and spray a baking sheet with non-stick cooking spray. Add bread cubes, cheese, 1 ½ teaspoons of olive oil, garlic powder and black pepper to a medium bowl. Stir well to coat the bread with the oil and other ingredients.

Step 3

Spread in single layer on the baking sheet. Broil for about 1 minute, stir and broil for about 1 more minute, until browned and crisp. Set aside.

Step 5

Heat the 1 tablespoon of olive oil in a large skillet over medium-high. Add the garlic and onions and cook for 2 minutes, until the vegetables begin to soften. Add the celery and cook for 1 more minute.

Step 7

Add the shredded Brussels sprouts and cook for 3 to 5 more minutes, until they reach your desired softness. Stir in the pecans, poultry seasoning and sea salt, and cook for 30 more seconds.

Step 9

Remove from the heat and stir in the cranberries. Serve warm, topped with the croutons.