• The Howards

Chopped Winter Brussel Sprout Salad

This recipe is birthed from that time of year when everyone is trying to be healthy, motivated, and striving to make a positive change in their life. Every January I experiment and make a few new salads to kick start my year. (I promise by July I will be posting Fried Chicken and Waffles recipes).

However in the spirit of new starts, this dish is filling and will leave you astounded that a bowl packed with veggies and “superfoods” can be a treat. Ingredients go as followed: shaved cruciferous sprouts, antioxidant packed fruit, a super food root vegetable, nuts, avocado, and a red wine vinaigrette.

Admittedly, I have a somewhat of hard time getting all three of the boys in my house to eat a plate of raw greens. If one or two of them like a salad, there will most likely be a male occupant of the house that claims they are full, leaving an untouched salad. (Usually the oldest boy in the house is the culprit. A.k.a. my spouse.) But after this dish was served, plates were clean and seconds were had. Score.

A slight word to the wise, this salad doesn’t keep to well. It would be easy to prepare all of the ingredients and toss them together right before it is served. A small tip for those of you who are time crunched.

Last side note (I promise) my sweet family is dairy challenged, but I think a feta or even crumbled blue cheese would be KILLER in this salad. A creamy texture and flavor would rocket the dish to new heights. I am jealous of your dairy digesting abilities.

On to the greens.

Chopped Winter Brussel Sprout Salad

Roasts at 400

Yields 4-6 servings

Time to Prepare is 45 minutes

Brussel Sprout Salad Ingredients

1 large sweet potato

1 tablespoon of extra virgin olive oil

1/2 cup of pecan pieces

1 teaspoon of extra virgin olive oil

10-12 oz of fresh brussel sprouts

1/2 cup of pomegranate perils

1 large diced avocado

1/4 cup of thinly sliced red onion

2 tablespoons of fresh chopped parsley

Red Wine Vinaigrette Ingredients

1/4 cup of good quality red wine vinegar

1/3 cup of olive oil

1 tablespoon of Dijon mustard

1 tablespoon of honey

1 teaspoon of minced garlic

1/4 teaspoon of salt

1/4 teaspoon of freshly cracked black pepper

1/8 teaspoon of crushed red pepper

Winter Brussel Sprout Salad Instructions

Preheat oven to 400. Line a baking sheet with parchment paper.

Peal the sweet potato and dice into small equal pieces. In a bowl coat the diced potato with 1 tablespoon of olive oil. Put the pieces on the baking sheet and roast for 15-20 minutes. Then set the baking sheet to the side.

In a small skillet, heat the remaining olive oil over medium heat and add the pecan pieces. Toast the pecans until golden brown, stirring often. This should take about 5 minutes.

Trim the ends off of the brussel sprouts. Finely shred them with a chef’s knife or use a slicing mandolin to shred them.

Toss all of the prepared ingredients together in a large bowl.

Red Wine Vinaigrette Instructions

Add all of the ingredients to a bowl and whisk vigorously, until combined throughly.

Pour the vinaigrette over the chopped salad and toss. Serve immediately and enjoy!

Thanks y’all!

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