Nutrient-Packed Deliciousness: A Sweet and Savory Brussels Sprouts Salad

 

Let me confess something upfront—I have an ongoing love affair with roasted Brussels sprouts. I adore them so much that it’s not uncommon for me to devour a whole bowl for dinner. But last week, my overzealous roasting tendencies got the better of me, leaving me with an impressive pile of leftovers. Instead of eating them plain as usual, I decided to shake things up and create something new: a salad that’s both savory and sweet. Spoiler alert—it turned out amazing. 

This salad is a perfect harmony of flavors, with roasted Brussels sprouts at its heart. Here’s what I added to bring it to life:

• Pitted Tasmanian cherries (from Melissa's Produce) for a burst of sweetness and a pop of color.

• Crumbled blue cheese for that creamy, tangy kick (use your favorite pungent variety). 

• Crispy crumbled bacon for a smoky, savory crunch. (Vegetarian? Just leave it out!)

• Roasted salted pecans to add a buttery nuttiness and texture.

I tossed it all with the Blue Cheese Vinaigrette that I’ve been borderline obsessed with lately, but honestly, any vinaigrette will work beautifully. The result? A salad so good, I couldn’t stop eating it. Not only is this dish delicious, but it’s also packed with nutrients:

• Brussels sprouts (from Melissa's Produce) are little powerhouses of protein, fiber, and vitamins K and C.

• Cherries bring vitamin A, vitamin C, and a natural sweetness.

• Pecans are loaded with antioxidants, healthy fats, and a variety of minerals like calcium, potassium, magnesium, and zinc. They can even help to stabilize blood pressure.

• Blue cheese is surprisingly healthy too -- high in calcium and linked to benefits like lowering the risk of osteoporosis, reducing heart disease, and even helping to maintain a healthy weight.

• And let’s not forget bacon -- a little crispy protein-packed indulgence.

All of this is mounded on top of fresh, crispy romaine lettuce.This salad is as versatile as it is tasty. Leave out the bacon for a vegetarian option, or skip the cheese and opt for a different vinaigrette to make it vegan. The ingredients are flexible, but the combination of savory, sweet, and tangy flavors will win you over, no matter how you tweak it.

Can you imagine anything more indulgently healthy? It’s packed with nutrients, bursting with flavor, and endlessly customizable. Whether it’s a side dish or a meal on its own, this Brussels sprouts salad will keep you coming back for more—and feeling great about it.

 What do you think? Ready to give it a try? Let me know how you make it your own!

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Green Bean Salad

When I was younger I loved going to school; when school wasn't in session I played school. In college I took classes every semester they were offered -- spring semester, winter semester, intersession, summer semester.  If classes were offered, I took them, and, in the doing, I built up a pot-load of credit hours. So much so, in fact, that I defied categorization and, eventually, they asked me if I would just graduate and leave. It was with great reluctance that I did, and I felt set adrift when it came time to sign up for coursework again. Not daring to show my face on the university campus, I grabbed a course catalog from the local community college, and signed up for a couple of extension classes, one of which was Gourmet Barbecue.

Looking back, I can't imagine what possessed me to take this class. I was the only young, single female in a class of, largely, forty-year-old men and their wives. As you can imagine, I was quite popular with the men, not so much with their wives. All's well that ends well, however, once they realized I was actually there to learn, and not shopping for a husband. I ended up learning quite a lot about grilling, and came away with a vast array of recipes. In addition to learning specialty grill recipes, we were also provided with side dishes suitable for whatever main dish we were working on that week. One of my favorites was this green bean salad. Mother loved it as well because the two of us were absolutely ga-ga over green beans, liking them so much that we would often eat them right from the can.

This recipe, a product of the late seventies, calls for canned green beans, but it is so much better when using fresh, and even more fun when using a variety of interesting beans as I have done here using both yellow and purple (they turn green when you cook them -- kids love to watch these) wax beans from Melissa’s Produce. Use whatever you like to make this salad colorful and interesting, and in keeping with your family’s tastes. Serve it chilled or at room temperature. It makes a great addition to picnics, barbecues, salad bars, or serves as an excellent side dish.

Green Bean Salad

1 lb. fresh string or wax beans, trimmed, blanched, and cooled

1 pint cherry tomatoes, halved

½ red onion, thinly, and I’m talking THINLY, sliced

1/3 cup shredded Parmesan cheese

Homemade croutons (or store bought, if you must)

Italian Dressing

Toss together beans, tomatoes, onion, and Parmesan cheese, and refrigerate, covered, for an hour, or up to eight hours. When ready to serve, add croutons and dress with your favorite Italian dressing or vinaigrette.  Personally, I use low-fat Italian dressing and love it in this recipe.

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Guacamole Salad

By now you all know of my love for salsas and guacamole. It's good to know that I am not alone! I have heard from quite a number of you who are of like mind, and share my love for pretty much anything tossed together with cilantro and lime. If you are among those who find this an irresistible combination, then you are going to swoon over this salad. As spooning guacamole straight from the bowl that you are cradling in your arms can be looked upon as gauche, this salad -- essentially a large, chunky version of guacamole -- is quite acceptable. It is also quite colorful, quite healthy, and quite good.

Guacamole Salad

1 cup halved Melissa’s baby Heirloom tomatoes

1 cup corn*

½ cup red onion, diced fine

1 jalapeno pepper, seeded and diced fine

1 tablespoon chopped cilantro

½ teaspoon freshly grated lime zest

Juice from one lime

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt

Few gratings of freshly ground black pepper

½ teaspoon cumin

½ teaspoon minced garlic

2 ripe avocados, diced into ½” chunks

In a medium bowl, place tomatoes, corn, onion, pepper, cilantro, and lime zest; set aside.

In a small bowl, whisk together the lime juice, olive oil, salt, pepper, cumin, and garlic. Pour mixture over vegetables, and fold in avocado.  Serve immediately.

*I roast a cob of corn over the flame on my gas stove and cut the kernels off with a corn ripper.

This post is linked to:

Foodie Friday & Everything Else

Simple Saturdays