This Brussels sprouts and blood orange salad makes a delicious side dish, winter punch or base salad. Crunchy brussels, juicy blood oranges, goat cheese, diced red onions, pecans and crunchy breadcrumbs make the magic come true.
Live vegetables are hot in January.
Bright blood oranges, crunchy Brussels sprouts, creamy goat cheese, a luscious vinaigrette… it all adds a huge punch of flavor to your plate.
This Brussels Sprout Bowl is a crunchy winter salad full of filling, delicious ingredients. It makes a lovely side dish, a quick light lunch, or even a great base for chicken, shrimp, tofu, or anything else you have!
Versatility is his middle name. Oh and…YUM.
Plus, this salad has some crunch and texture. That’s always my number one goal in any type of bowl. It’s my deal breaker.
Last year I shared mine hearty winter brussels citrus zest – it is incredibly delicious. It’s warm and soothing with a grain shell base. It’s a meal I make all the time for lunch or dinner because it’s just so easy to throw them together.
Since I love the grain bowl so much, I knew a warm salad with just Brussels sprouts as a base would also be perfect. And it is!
It’s super easy to do. With this recipe, I always make sure I have all the ingredients prepped before I start. So my oranges are segmented. My dressing is ready. My pecans are chopped, the goat cheese is crumbled. you have the idea So, as soon as the brussels are ready, you can combine everything and enjoy it warm.
I like to chop up the Brussels sprouts with a knife and then toss them on a baking sheet. I grill them on a medium rack in the oven for 8 to 10 minutes, turning them once during cooking. This way they get nice and crispy!
Once the Brussels base is ready, I toss some diced red onions and chunks of blood orange on top and drizzle with the dressing. Top off with goat cheese, pecans, and breadcrumbs. Sometimes I like to add avocado too! It makes it even more satisfying and the creamy texture is perfect against the tangy orange.
PRECIOUS.
This is how this salad works for us:
As an accompaniment. It’s warm from the grilled Brussels, but can be served at room temperature or even cold straight from the fridge. It goes great with grilled chicken or steak and is filling too!
As a light lunch. If you’re craving a lighter meal with veggies, this works great. You can throw it together quickly (or eat the leftovers for lunch) and it’s easy…easy. It’s one of those bowls that looks fancy, but you quickly realize it’s not.
As a base salad. I’ll tell you my favorite way to eat this: topped with my crispy chicken. oh yeah Super thin-sliced chicken chops, breaded and baked, then sliced and served over the bowl. It is so good.
I love this combination so much because you get a bit of everything. Sweet, tart, crunchy, crunchy, creamy – it’s all there.
And that’s it: my new winter salad bowl in repetition. Forever delicious!
Brussels sprouts and blood orange salad
Crunchy Brussels Sprout Blood Orange Salad
This Brussels sprouts and blood orange salad makes a delicious side dish, winter punch or base salad. Crunchy brussels, juicy blood oranges, goat cheese, diced red onions, pecans and crunchy breadcrumbs make the magic come true.
- 1½ tablespoon olive oil
- 12 ounces Cauliflower, Stems removed and thinly sliced/shredded
- kosher salt and pepper
- ¼ Cup seasoned breadcrumbs
- 1 small shallot, rolled
- 2 blood oranges, segmented
- ¼ Cup chopped pecans
- ¼ Cup crumbled goat cheese
Blood Orange Vinaigrette
- 2 tablespoon blood orange juice
- 2 tablespoon red wine vinegar
- 1 Clove of garlic, freshly grated or pressed
- kosher salt and pepper
- ⅓ Cup olive oil
-
Preheat the grill in your oven and make sure the grate is in the center of the oven.
-
Place the Brussels sprouts on a baking sheet. Toss with 1 tablespoon olive oil and a large pinch of salt and pepper. Grill for 4 to 5 minutes, then turn and grill for another 2 to 3 minutes, being careful not to burn them.
-
Heat the remaining olive oil in a pan. Add the breadcrumbs and toss, stirring, until the breadcrumbs are golden and crispy. Again, you can add a pinch of salt!
-
Remove the brussels and place in a bowl. Garnish with shallots and oranges. Drizzle with some dressing and toss. Top with pecans and goat cheese. Sprinkle with the breadcrumbs and enjoy!
Blood Orange Vinaigrette
-
Whisk together the juice, vinegar, garlic, and a large pinch of salt and pepper. Drizzle in olive oil until dressing is emulsified. It keeps well sealed in the fridge for a few days!
The most beautiful!