Are there blogs that are dedicated to Brussels sprouts? I wonder. I imagine there are probably some niche bloggers out there who devote a portion of their lives to sprouts. I joke about becoming one – because I feel like most of the ‘stand-alone’ veggie recipes that I share are all Brussels sprouts. I’m the biggest Brussels convert out there and I can’t believe that there’s a segment of my blog that contains Brussels sprouts recipes. WHO AM I? Today, I’m obsessing over a Brussels sprouts salad that I’m positive will make its way back on my table soon.
Sometimes I think when I’m trying to make a recipe for a salad, I have a tendency to overthink it. It’s a salad for crying out loud. Just throw some ingredients together and call it a day. What most folks are missing when they make salads at home is the opportunity to make their own vinaigrette. Homemade vinaigrette can really take a DIY salad to the next level trust me.
Don’t be intimidated by homemade vinaigrettes – they’re really easy! To accompany this Brussels sprouts salad, I wanted a simple vinaigrette that still packed a lot of flavor. I found that perfect combination in a honey balsamic vinaigrette. I loved it so much I made it twice in one week – which is also a testament as to how easy it is. If you have a Mason jar on hand, you can easily make a vinaigrette. Just throw everything in the jar and shake it up. Level up, people.
Brussels sprouts salad + honey balsamic vinaigrette
When constructing salads, I enjoy a variety of different elements all at one time. Some may disagree with my salad philosophy but it works for me. Here’s the winning combo for me:
- something sweet (like dried cranberries, fresh apples or orange segments)
- something crunchy (like pumpkin or sunflower seeds)
- tartness (maybe from the vinaigrette or the cheese)
If I have some element of those flavors, I’m good to go. What about you? How do you like your salads?
You’ll notice in this Brussels sprouts salad, the sprouts are shaved. The easiest way to do this was using a food processor. Food processors have literally saved my life especially in recipes like this. No one has time to thinly slice sprouts – or at least I don’t. If you can, use a food processor – you’ll thank me later. Now let’s make this salad.
Ingredients
For the vinaigrette
- 1 garlic clove, minced
- 2 tbsp balsamic vinaigrette
- 1 tsp dijon mustard
- 1 tbsp honey
- 1/4 cup olive oil
- Salt & pepper
For the salad
- Bunch of Brussels sprouts, shaved/thinly sliced
- Dried cranberries
- Apples (any variety), sliced
- Sunflower seeds
- Goat cheese, crumbled
- Capers, fried (optional)
Instructions
To make the vinaigrette
- Combine all ingredients in a jar and shake until it's all combined. Refrigerate until you're ready to use it.
To make the salad
- Place sliced sprouts in a serving bowl and drizzle a bit of the vinaigrette on top. Let it sit for a couple of minutes - Brussels sprouts take a while to 'absorb' liquid.
- Top with remaining ingredients and serve!
