Brussel sprouts is a vegetable I never liked as a kid. Back then I was only accustomed to eating it boiled until there were no nutrients left and devoid of any flavor. Now as an adult, this is a vegetable I love. This refreshing salad is made with roasted Brussels sprouts, which brings out their best flavor and is dressed in a bright citrus dressing, which gives a hint of sweetness to balance the Brussels Sprouts.
A touch of cranberry, mandarin oranges, Feta Cheese and walnuts adds lots of flavor, texture and color to this salad. The blanched outer leave of the sprouts add lots of bright green color inc contrast to the roasted Brussels Sprouts. I think this salad is a delicious way to enjoy Brussels Sprouts.
Start with freshly washed Brussels Sprouts. Save about a cup of outer leaves for adding to the salad after blanching. Slice the Brussels Sprouts in half.
The outer leaves retain their bright color when you blanch for a few minutes and then give them an ice bath
For Citrus Honey Vinaigrette
1/4 cup freshly squeezed orange juice
1/4 teaspoon Dijon Mustard
1 small garlic clove crushed
1/2 teaspoon Balsamic Vinegar
dash of salt and pepper
1 teaspoon honey
1/2 cup extra virgin olive oil
Mix all ingredients except for oil in a bowl. Drizzle in the oil, whisking quickly to emulsify. Adjust to taste by adding more honey or juice as needed.
For the Brussels Sprout Salad
1 pound Brussels Sprouts cleaned with 1 cup of reserved outer leaves.
2 Tablespoons Olive Oil
1/4 cup sliced Red Onion
1/3 cup drained mandarin orange slices
2 Tablespoons dried Cranberries
2 Tablespoons toasted Walnuts
2 Tablespoons crumbled Feta Cheese
Bring a small pot of salted water to a boil. Prepare an ice bath with ice and cold water in a bowl. Put reserved outer leaves in boiling water for approximately one minute. Remove from boiling water with a slotted spoon and place in ice bath for 2-5 minutes. Drain the leaves and place on a paper towel to dry.
Slice the Brussels Sprouts in half and toss them with the Olive Oil and sprinkle with salt. Spread them evenly on a baking sheet and place in a preheated 400 degree oven and roast for 15 minutes. Turn them over halfway through cooking. Let Brussels Sprouts cool in pan for 10 minutes. Put Brussels Sprouts in bowl and toss with dressing a little at a time until lightly coated. Add remaining ingredients and lightly toss. Toss the outer leaves with a small amount of dressing and use as garnish around the edges of your salad plate.
Perfect salad and a great addition to the holiday table:-)
If you are not a Brussels Sprout lover, this salad just might make you change your mind