Brussels Sprouts Salad

Mr. O-P is not a fan of cruciferous vegetables. Me? I love them, and have since I was a little kid. Perhaps it’s because they are easy to grow and I enjoyed doing that as a youngster (and still do). Or perhaps it is because they are so readily available and are, for the most part, affordable.

While perusing the vegetable bin this morning, I ran across a package of Brussels sprouts. These are the already-roasted-and-vacuumed-sealed sprouts from Melissa’s Produce, the people who like to make things both healthy and easy for you.

I was looking for something different to do with them, when the idea of putting them into a salad occurred to me. As it turns out, it had also occurred to Jamie Deen as well, who made this delicious salad and vinaigrette dressing. It goes together in a breeze when you don’t have to roast the Brussels sprouts, but I found the dressing a bit vinegary for my taste, so added a tablespoon of sugar. I am also not a huge fan of peppery rocket (argula), so used my own mixed greens. Here is my adapted version. 

Brussels Sprouts Salad

Adapted from a recipe by Jamie Deen

1 8 oz. package Melissa’s roasted Brussels sprouts, quartered
5 big handfuls mixed greens
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese

Kosher salt and freshly ground black pepper, to taste

Simple Vinaigrette

3/4 cup olive oil
1/4 cup red wine vinegar

1 tablespoon Dijon mustard
1 tablespoon minced red onion

1 Tablespoon sugar
Kosher salt and freshly ground black pepper

Toss together the Brussels sprouts, greens, apples, grapes, and feta cheese in a large salad bowl. Drizzle with about 1/2 cup of the Simple Vinaigrette, and toss once again to combine.

To make vinaigrette:
Place the oil, vinegar, mustard, onion, and sugar into a large jar and shake it vigorously. Taste for seasoning and adjust as necessary with salt and pepper.

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Thursday Favorite Things

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