Description
This Crispy Brussels Sprouts Blood Orange Salad is a vibrant, refreshing dish combining broiled shredded Brussels sprouts with sweet blood orange segments, crunchy seasoned breadcrumbs, pecans, and creamy goat cheese, all tossed in a zesty blood orange vinaigrette. Perfect as a light lunch or a bright side for dinner, this salad balances crisp textures and citrusy flavors beautifully in just 35 minutes.
Ingredients
For the Salad
- 1 ½ tablespoons olive oil
- 12 ounces Brussels sprouts, stems removed and thinly sliced/shredded
- Kosher salt and pepper, to taste
- ¼ cup seasoned breadcrumbs
- 1 small shallot, diced
- 2 blood oranges, segmented
- ¼ cup chopped pecans
- ¼ cup crumbled goat cheese
For the Blood Orange Vinaigrette
- 2 tablespoons blood orange juice
- 2 tablespoons red wine vinegar
- 1 garlic clove, freshly grated or pressed
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
Instructions
- Preheat and prepare Brussels sprouts: Preheat the broiler in your oven and position the rack in the center. Place the shredded Brussels sprouts on a baking sheet, toss with 1 tablespoon of olive oil, and season generously with kosher salt and pepper.
- Broil Brussels sprouts: Broil the Brussels sprouts for 4 to 5 minutes. Toss them and continue broiling for an additional 2 to 3 minutes, carefully watching to prevent burning until they are crispy and slightly charred.
- Make crispy breadcrumbs: Heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Add the seasoned breadcrumbs and stir frequently until golden brown and crunchy. Optionally, add a pinch of salt during this step.
- Prepare the vinaigrette: In a small bowl, whisk together the blood orange juice, red wine vinegar, freshly grated garlic, and a generous pinch of salt and pepper. Slowly stream in the ⅓ cup olive oil while continuously whisking until the dressing emulsifies.
- Assemble the salad: Transfer the broiled Brussels sprouts to a large bowl. Add the diced shallot and blood orange segments. Drizzle with some of the blood orange vinaigrette and toss to combine.
- Add toppings and serve: Sprinkle the chopped pecans and crumbled goat cheese over the salad. Top with the crispy breadcrumbs for a delightful crunch. Serve immediately and enjoy!
Notes
- For extra flavor, use freshly grated garlic in the vinaigrette.
- Seasoned breadcrumbs can be made by adding herbs and parmesan cheese or bought pre-seasoned.
- This salad is best served fresh to keep the breadcrumbs crisp.
- Leftover vinaigrette can be stored in a sealed container in the refrigerator for up to 3 days.
- Blood oranges can be substituted with navel oranges if unavailable, but the flavor will be less vibrant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
