**Christmas Brussels Sprouts Salad: A Festive Treat for Your Holiday Table**
As the holiday season approaches, it's time to start thinking about festive dishes to serve your loved ones. This Christmas Brussels sprouts salad is a delightful and nutritious addition to your holiday menu, combining roasted Brussels sprouts, tangy cranberries, crunchy walnuts, creamy goat cheese, and a zesty lemon-honey dressing. It's a perfect balance of sweet, savory, and tangy flavors, sure to impress your guests. This article offers three variations of the salad, catering to different dietary preferences and tastes. Whether you're looking for a classic Christmas side dish or a healthier option, you'll find a recipe here that suits your needs. Join us as we explore the vibrant flavors and textures of this festive salad, perfect for any holiday gathering.
BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING
Steps:
- Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
- Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
- Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.
BRUSSELS SPROUTS CHRISTMAS SALAD
I love this dish; it can serve as either a salad or a vegetable. At a buffet, I let it serve as both so as not to clutter up the plates with too many food items. The red and green colors are perfect for a Christmas meal. It can be prepared ahead which is always a help. Sometimes I even use a prepared vinaigrette. I especially like Girard's Champagne Dressing. Note that cooking time is actually chilling time. This recipe originally came from BH&G.
Provided by Lorraine of AZ
Categories Vegetable
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook up Brussels sprouts according to package directions. Drain thoroughly.
- Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
- (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
- Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
- Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.
Nutrition Facts : Calories 202.8, Fat 21.7, SaturatedFat 3, Sodium 247, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.6
WARM BRUSSELS SPROUTS SALAD
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Salad dressing:.
- Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
- Crispy Sage Leaves:.
- Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
- Salad:.
- Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.
Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
Tips:
- Prep the Brussels Sprouts: Trim the ends and remove any discolored or damaged leaves. Cut the sprouts in half or quarters, depending on their size.
- Roast the Brussels Sprouts: Toss the sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly browned.
- Make the Dressing: While the sprouts are roasting, whisk together the dressing ingredients in a small bowl. Taste and adjust seasonings as desired.
- Assemble the Salad: Combine the roasted Brussels sprouts, dried cranberries, toasted walnuts, and crumbled blue cheese in a large bowl. Drizzle with the dressing and toss to coat.
- Serve Immediately: This salad is best served immediately, while the sprouts are still warm and crispy. It can also be made ahead of time and chilled, then brought to room temperature before serving.
Conclusion:
This Brussels sprouts Christmas salad is a festive and delicious side dish that is perfect for any holiday gathering. The roasted Brussels sprouts are tender and slightly browned, and they are perfectly complemented by the sweet and tart cranberries, crunchy walnuts, and creamy blue cheese. The dressing is light and flavorful, and it brings all of the ingredients together perfectly. Whether you serve it warm or cold, this salad is sure to be a hit at your next holiday party.
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