Salads are beautiful in so many ways. Their openness to take on different flavors, colors, and textures is virtually infinite. Bountiful Brussels Salad takes my favorite vegetable, Brussels Sprouts, and gives them new life. Citrusy, sweet, creamy, crunchy, salty, this salad stands up to a hearty meat entrée. My favorite time to bring this one out is at Thanksgiving. So, make sure to whip up a double batch if you’re having guests as this salad stays good in the fridge for up to a week!
Notes for Bountiful Brussels Salad
- Mustard is often used in dressings and vinaigrettes as it is a great emulsifier. An emulsifier helps water (or orange juice in this case) and oil combine and become friends. In a good vinaigrette, fat particles (olive oil in this case) become suspended in the dressing, the oil and water particles not separating. This is why vinaigrettes, often having a good amount of oil, don’t become oily or greasy when you eat them. If they do, the vinaigrette is said to “break”. Saying this, vinaigrettes don’t need emulsifiers like mustard, you can just add the oil more slowly and whisk more rapidly while doing so, but mustard adds flavor and makes emulsification easier!
- To emulsify, you can use a blender too. Add the oil slowly through the top if your blender has a top opening. If not, add a tiny bit to start, blend, and repeat. The more oil you’ve added in, the larger the increments you can add without it breaking on you. Your patience will be rewarded.
- You can toast the pecans in the oven for a few minutes at 350°. Though I find the stovetop quicker and easier.
- Dried, sweetened cranberries work well in place of cherries if you prefer.
- Brussels unfortunately have a reputation of being that “smelly vegetable.” They contain hydrogen sulfide gas that gets released when they cook, giving them that stinky smell. This is why I prefer a raw application for these sprouts, and slicing them super thin allows the sweet, citrusy dressing to balance out any remaining bitterness.
Bountiful Brussels Salad
Ingredients
- 16 oz Brussels Sprouts
- 1/2 Cup Pecans
- 1/4 Cup Goat Cheese, crumbled
- 1/4 Cup Dried Cherries (dried cranberries also work nicely)
- 2 Tbs Mustard
- 1/4 Cup Honey
- 2 large Oranges, zest and juice
- 1/4 Cup Olive Oil
- Salt and Pepper
Instructions
- Thinly slice Brussels. Using a food processor with the shaving attachment is the quickest way to achieve this. We want slices as thin as we can get them, the sprouts will still hold up and be crunchy. You can also use a knife and slice as thinly as you can – be mindful of where your fingers are at all times if opting for this method!
- Toast Pecans. In a dry pan over medium-low heat, crush the pecans in your hand and toast for a few minutes until they become fragrant. Keep an eye on them – nuts burn easily because they have lots of fat!
- Make the dressing. Add Mustard, Honey, Orange Juice and Orange Zest to a bowl, whisk to combine. Whisk rapidly while drizzling in olive oil to emulsify. Season with salt and pepper.
- Assemble the Salad. Add the sliced Brussels, Toasted Pecans, Goat Cheese, and Cherries into a large bowl and toss with the dressing. Enjoy!
