Originally posted April 19, 2015.
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Tossed in a simple vinaigrette, complete with slivered almonds and golden raisins, this Warm Brussels Sprout Salad is a must make!
I feel like people either love or hate brussels sprouts. It's hard to find someone that is in the middle of the road with them. But to be honest, brussels sprouts have a bad reputation. I've found they are super delicious when cooked correctly. I'm in love with them, and love trying different variations...baked, sautéed, grilled.
If you haven't yet, check out some of my favorite Brussels sprout recipes below:
- Easy Brussels Sprout & Sweet Potato Hash
- Brussels Sprout Tostadas
- Asian Glazed Brussels Sprouts
- Grilled Brussels Sprouts
- Spinach & Pear Salad with Roasted Brussels Sprouts
This recipe is hands down one of the best ways to prepare brussels sprouts. It will turn any doubters into believers!
WHAT INGREDIENTS DO I NEED?
- 16 oz brussels sprouts
- ½ cup radishes - sliced
- ¼ cup golden raisins
- ½ red onion - chopped
- ⅓ cup almonds - chopped
- 3 hard-boiled eggs - chopped
- Shredded Parmesan cheese (optional)
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoons lemon juice
- dash of salt & pepper
HOW DO I MAKE WARM BRUSSELS SPROUT SALAD?
Cut the stems off the brussels sprouts. Cook in boiling water for about 10 minutes. Drain and let cool until they are safe enough to handle with hands.
Peal apart the leaves of the brussels sprouts and place in large bowl. If there are no more leaves to peel and you get to the heart of the brussels sprout, you can chopped the heart and add to the salad as well.
To Make Vinaigrette, combine all vinaigrette ingredients into medium-sized bowl or jar and mix well.
In a large bowl, combine the brussels sprouts, radishes, onion and chopped hard boiled eggs.
Top with raisins, almonds and vinagrette. Toss well. Garnish with shredded Parmesan cheese, if desired.
You can serve this dish as a side or a meal on its own. Trust me, it's a game changer when it comes to serving Brussels sprouts!
Warm Brussels Sprouts Salad
Ingredients
- 16 oz brussels sprouts
- ½ cup radishes - sliced
- ¼ cup golden raisins
- ½ red onion - chopped
- ⅓ cup almonds - chopped
- 3 hard-boiled eggs - chopped
- Shredded Parmesan cheese (optional)
- Vinaigrette:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoons lemon juice
- dash of salt & pepper
Instructions
- Cut the stems off the brussels sprouts. Cook in boiling water for about 10 minutes. Drain and let cool until they are safe enough to handle with hands.
- Peal apart the leaves of the brussels sprouts and place in large bowl. If there are no more leaves to peel and you get to the heart of the brussels sprout, you can chopped the heart and add to the salad as well.
- To Make Vinaigrette, combine all vinaigrette ingredients into medium-sized bowl or jar and mix well.
- In a large bowl, combine the brussels sprouts, radishes, onion and chopped hard boiled eggs.
- Top with raisins, almonds and vinagrette. Toss well.
- Garnish with shredded Parmesan cheese, if desired.
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