Description
Bobby Flay’s Brussels Sprout Salad delivers a crisp, tangy masterpiece of roasted sprouts with zingy lemon vinaigrette. Crunchy almonds and sharp pecorino cheese elevate this fresh side dish that beckons you to savor each vibrant, balanced bite.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds fresh Brussels sprouts, shredded
- 1 medium apple (Granny Smith or any variety)
- 2 ounces (56 grams) feta cheese, crumbled
Dried and Fresh Additions:
- 0.33 cup dried cranberries or dried cherries
- 0.33 cup pomegranate arils
- 0.25 cup walnuts or pecans, chopped
Dressing Ingredients:
- 0.33 cup olive oil
- 3 tablespoons (45 milliliters) cider vinegar
- 2 tablespoons (30 milliliters) honey
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 teaspoon (5 milliliters) lemon juice
- 1.5 teaspoons (7.5 milliliters) Dijon mustard
- 0.5 teaspoon (2.5 milliliters) garlic powder
- salt and pepper to taste
Instructions
- Craft a vibrant vinaigrette by combining honey, freshly squeezed lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a compact glass jar. Drizzle olive oil gradually while vigorously shaking to emulsify the dressing into a smooth, cohesive mixture.
- Gently toast raw nuts in a dry skillet over medium-low heat, stirring continuously for approximately 3-4 minutes until they release a rich, nutty aroma and develop a light golden-brown color.
- Meticulously prepare Brussels sprouts by thoroughly washing, then carefully shredding or thinly slicing them using a sharp knife or mandoline slicer.
- Dice the crisp apple into small, uniform cubes and immediately toss with 1 teaspoon (5 milliliters) of lemon juice to prevent browning and maintain freshness.
- Assemble the salad by combining shredded Brussels sprouts, diced apple, crumbled feta cheese, dried cranberries, and vibrant pomegranate arils in a spacious mixing bowl.
- Generously drizzle the prepared vinaigrette over the salad ingredients, gently tossing to ensure even coating and harmonious flavor distribution. Serve immediately to preserve the crisp texture and bright flavors.
Notes
- Finely chopping Brussels sprouts creates a delicate, tender base that absorbs the tangy dressing perfectly.
- Toasting almonds brings a warm, nutty crunch that elevates the entire salad’s flavor profile.
- Balancing honey’s sweetness helps harmonize the sharp vinaigrette and earthy vegetable notes.
- Mixing dressing separately ensures every shredded sprout gets coated with robust, zesty flavors.
- Serving immediately maintains the salad’s crisp texture and vibrant freshness.
- Storing ingredients separately prevents wilting and keeps each component at its peak deliciousness.
- Room temperature ingredients blend more smoothly and develop richer, more complex tastes.
- Tasting and adjusting seasoning allows personal customization of the salad’s overall balance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg