Cooper's Hawk Brussel Sprouts Recipe

Today, I am sharing one of my favorite healthy steak salad recipes! If you've ever been to Cooper's Hawk Winery & Restaurant, you know that their food is to die for. I used to try something new every time I would go there, but once I tried their shredded Brussels sprouts appetizer, that has become my go-to order.

Plate of Cooper's Hawk Shredded Brussels Sprouts Salad With Steak

I'm not even kidding. Even if you don't like Brussels sprouts, you will absolutely LOVE this salad. Between the freshly shaved Parmesan Cheese, the freshly chopped basil, and topping it off with a savory steak and balsamic glaze, you will crave this on a regular basis.

Now, I don't have the actual recipe that Cooper's Hawk uses obviously, but I did take some notes the last time I was there and created my own version!

Add Protein

Also, I added a protein, so you can make this a full meal rather than an appetizer, but feel free to leave it out and enjoy this as a side dish. If you're down for trying it with a protein, it is also great with shrimp, salmon, and chicken, but I just love the steak, personally!

Perfect Salad For Leftovers

What's great about this salad is it is perfect for leftovers! Because the salad is made from Brussels sprouts instead of regular lettuce or spinach, it doesn't get soggy as quickly. I keep mine in the fridge for up to 2-3 days and eat leftovers for lunch or dinner. I do suggest leaving the parmesan cheese out if you are going to keep it for leftovers and just add the cheese as you eat it.

Here is my own spin on the Cooper's Hawk Shredded Brussels Sprouts Salad With Steak, and I must say it is delicious! I hope you enjoy it!

Cooper's Hawk Shredded Brussels Sprouts Salad With Steak

My version of Cooper's Hawk Shredded Brussels Sprouts Salad With Steak

Keyword cooper's hawk recipe, Cooper's Hawk Shredded Brussels Sprouts Salad With Steak, copycat salad recipe, healthy salad, shredded brussels sprouts salad

Servings 6

2 tbsp extra virgin olive oil
1.5 lb ribeye steak thinly sliced (I get it from Walmart)
everything but the bagel seasoning
15 oz Brussels sprouts shredded
2 cups arugula chopped
0.75 oz fresh basil chopped
1/2 cup red wine vinegar
2 large lemons juiced
1 cup sliced almonds toasted
1/8 tsp Kosher sea salt
pepper season to taste
balsamic glaze
freshly shaved parmesan cheese

Heat olive oil in pan on medium high heat. Season steak with Everything But The Bagel seasoning.
Cook on one side for 3 minutes (until it starts to brown and get a little crispy on the sides). Turn over and cook for another 2-4 minutes, depending on how well done you like it. (2 minutes for rare, 4 minutes for medium rare).
While steak is cooking, shred Brussels sprouts (I use the KitchenAid food processor attachment, but you can use any shredder or food processor or chop with a knife if you don't have one).
Chop arugula and basil and add to the Brussels sprouts in a large bowl.
Whisk red wine vinegar, lemon juice, salt, and pepper in a mixing bowl. Pour over the Brussel sprouts mix and stir it in.
Heat a pan (do not use oil) on medium heat. Add almonds and move them around ocassionally to keep them from burning.
Heat the almonds on stove until toasted, about 5 minutes. Keep a close eye on them because they can burn quickly.
Add almonds to Brussels sprouts mix and combine. Add steak to salad (you can cut in thin strips if you want).
Add parmesan cheese and top it with balsamic glaze. YUM!