Crispy Brussels Sprouts 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.
Ingredients
- 1 ½ tablespoons olive oil
- 12 ounces brussels sprouts, stems removed and thinly sliced/shredded
- kosher salt and pepper
- ¼ cup seasoned breadcrumbs
- 1 small shallot, diced
- 2 blood oranges, segmented
- ¼ cup chopped pecans
- ¼ cup crumbled goat cheese
blood orange vinaigrette
- 2 tablespoons blood orange juice
- 2 tablespoons red wine vinegar
- 1 garlic clove, freshly grated or pressed
- kosher salt and pepper
- ⅓ cup olive oil
Instructions
- 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!
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