Warm Brussels Sprouts Salad with Champagne Vinaigrette

The last few days the weather has been fantastic, perfect for grilling and dining outside. What I mostly love about this time of the year is the warm sunny days and crisp sweatshirt wearing nights. These evenings the mosquitos are far and few in between and I’m ok with that. I hate the darn things. Memorial Day weekend both Briana and Kurt got bit pretty hard, the poor things are still suffering.

Warm Brussels Sprouts Salad with Champagne Vinaigrette

I made this delicious Brussels Sprouts Salad to go alongside  a grilled feast a few nights ago and we devoured it. The dressing is an absolute must here, it adds a level of flavor that can’t come from salt alone. It seems like Brussels Sprouts is one of those vegetables, people either love or hate. For the longest time I couldn’t figure out why this cruciferous vegetable is so unliked by many. I think I’ve figured out the answer.

They overcook them.

The trick to delicious Brussels Sprouts is to leave them a bit crunchy and add great flavors. And that’s just what I did here. Golden carrots, red onion, garlic and the magical champagne vinaigrette make this salad delicious and satisfying. It goes great with any seafood, fish, steak or pasta.

Warm Brussels Sprouts Salad with Champagne Vinaigrette

Warm Brussels Sprouts Salad with Champagne Vinaigrette

So if you’re love for Brussels Sprouts needs a little rekindling try this salad. In my house this is certainly a new dinner side staple.

Warm Brussels Sprouts Salad with Champagne Vinaigrette

Kathy Sig 2

 

5.0 from 1 reviews
Warm Brussels Sprouts Salad with Champagne Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 lb Brussels Sprouts, cleaned & sliced
  • 1 red onion, peeled & sliced
  • 1 golden carrot, cleaned & sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • salt to taste
  • 2 tbsp champagne vinegar (you can also use cider vinegar)
  • ¼ cup extra virgin olive oil
  • 1 tsp dijon mustard
  • ½ tsp honey
  • ½ tsp garlic powder
  • pinch of salt
Instructions
  1. Prepare the vinaigrette by whisking together champagne vinegar, ¼ cup olive oil, dijon, honey, garlic powder and salt. Set aside
  2. Heat 1 tbsp of olive oil in a large skillet. Add brussels sprouts, red onion, carrot, celery and garlic. Cook about 4-5 min stirring occasionally. The veggies should be tender, yet still have a bite.
  3. To serve, transfer to a platter, drizzle with vinaigrette. Enjoy.

 

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Comments

  1. says

    Yum, this salad looks so good. I keep trying to get my guys to eat more brussels sprouts and I am determined to win. I’m gonna give your recipe a go and hopefully convert them all. Haha
    Oh, mosquitos…hate them! In Texas it is impossible to be outside after dark and not get eaten up. Here in Colorado, they hardly come around. Yay! My daughter and I are so allergic to them. We swell up so bad wherever they bite. It’s just awful. My dr gave my hydrocortisone, it helps. :D
    Cindy @ Pick Fresh Foods recently posted..Orange Mango SmoothieMy Profile

  2. says

    Mosquitoes SUCK! >:( Every time I go to the supermarket, I always skip the Brussels sprout section not because I don’t like it or anything but because I’ve heard people rip its reputation to pieces! I am literally afraid of buying them because I think I won’t like it! Maybe it’s time to face it and get a pack of those ASAP! Lovingggggg this salad!!!! And the champagne vinaigrette!??!!!?? Goodness! Can’t wait to make that!
    Samina | The Cupcake Confession recently posted..FaloodaMy Profile

  3. says

    We love dining outside in the warmer weather too but those pesky mosquito bites are definitely no fun :( This salad on the other hand is totally my kind of salad – it looks fantastic! I am a big fan of roasted brussels sprouts so I can’t wait to try this recipe – pinning:)

  4. says

    You are so right about the overcooking thing, when I was growing up, we ate them, steamed into oblivion and drowning in cheese sauce, sadly the cheese sauce was the only thing that made them palatable. Memories… lol! This salad looks amazing, I love (properly prepared!) brussels sprouts, I’ve never thought to make them into a salad, great idea!
    Crystal | Apples & Sparkle recently posted..Light Brioche BunsMy Profile

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