Crispy Brussels Blood Orange Salad.
This brussels sprouts blood orange salad is a delicious side dish, winter bowl or base salad. Crispy brussels, juicy blood oranges, goat cheese, diced red onion, pecans and crunchy bread crumbs make the magic happen.
Vibrant veggies are the way to go in January.
Bright blood oranges, crispy brussels sprouts, creamy goat cheese, a delicious vinaigrette… it all comes together to bring a huge pop of flavor to your plate.
This brussels sprouts bowl is a crunchy winter salad that is full of satisfying, delicious ingredients. It’s a lovely side dish, a quick light lunch or even a great base for chicken, shrimp, tofu or anything else you’ve got!
Versatility is its middle name. Oh and… YUM.
Plus, there is some major crunch and texture in this salad. That’s always my number one goal in any kind of bowl. It’s my dealbreaker.
Last year I shared my hearty winter brussels citrus bowl – it is incredibly delicious. It’s warm and comforting with a grain bowl base. It’s a meal I make all the time for lunch or dinner because it’s just so easy to throw together.
Because I love the grain bowl version so much, I knew a warm salad with just brussels sprouts as the base would be perfect too. And it is!
It’s super easy to make. For this recipe, I always make sure I have every ingredient prepped before I start. So my oranges are segmented. My dressing is made. My pecans are chopped, the goat cheese is crumbled. You get the idea. This way, as soon as the brussels are done, you can combine everything and enjoy it warm.
I like to shred the brussels sprouts with a knife and then throw them on a sheet pan. I broil them on a center rack in the oven for 8 to 10 minutes, flipping them once during cook time. This gets them nice and crispy!
Once that brussels base is done, I throw on some diced red onion, blood orange segments and drizzle with the dressing. Top it off with the goat cheese, pecans and breadcrumbs. Sometimes I like to add avocado to this too! It makes it even more satisfying and the creamy texture is perfect against the tangy orange.
Here’s how this salad works for us:
As a side dish. It’s warm from the broiled brussels, but can be served room temp or even cold straight from the fridge. It pairs great with grilled chicken or steak and is filling too!
As a light lunch. If you are craving a vegetable-loaded lighter meal, this works great. You can throw it together quickly (or eat the leftovers for lunch) and it’s just… easy. It’s one of those bowls that looks fancy but you soon realize that it’s not at all.
As a base salad. I’ll tell you my favorite way to eat this: topped with my crunchy chicken. Ohhhh yes. Super thinly sliced chicken cutlets, breaded and baked, then sliced and served over the bowl. It’s SO good.
I love this combination so much because you get a bite of everything. Sweet, tart, crispy, crunchy, creamy – it’s all there.
And that’s that: my new winter salad bowl on repeat. Forever delicious!
Brussels Sprouts Blood Orange Salad
Crispy Brussels Sprouts Blood Orange Salad
- Preheat the broiler in your oven and make sure the rack is in the center of the oven.
- Place the brussels sprouts on a baking sheet. Toss with 1 tablespoon of olive oil and a big pinch of salt and pepper. Broil for 4 to 5 minutes, then toss and broil for 2 to 3 minutes more, watching to make sure they don’t burn.
- Heat the remaining olive oil in a skillet. Add the breadcrumbs and toss, stirring until the breadcrumbs are golden and crunchy. You can add a pinch of salt here too!
- Remove the brussels and place them in a bowl. Top with the shallot and oranges. Drizzle with some of the dressing and toss. Top with the pecans and goat cheese. Top with the breadcrumbs and enjoy!
blood orange vinaigrette
- Whisk together the juice, vinegar, garlic and a big pinch of salt and pepper. Stream in the olive oil until the dressing is emulsified. This stays great sealed in the fridge for a few days!