Brussels Sprout Salad Recipe
Brussels Sprouts can get a bad rap, but this Brussels Sprout Salad recipe is bound to change the way you see this versatile veggie.
Brussels Sprout Salad is colorful and the perfect blend of sweet, salty, and savory. This dish is sure to have your guests going back for seconds.
I recently visited Johnny Sanchez, a restaurant inside Baltimore’s newest casino, and fell in love with two dishes. One of which I decided to try and recreate at home, Brussels Sprout Salad.
Let me start by saying that the menu grossly under described the Brussels Sprout Salad, which is much more of a side dish or entree than it is the traditional thing you see in your head when you think”salad.”
As it was written on the menu, I thought it would be plain. I stand corrected. It was anything but and quite a ride for the tastebuds.
It was amazing. It was everything I ever wanted in a side dish. Sweet starchy goodness from the pumpkin, tart and bright pomegranate seeds that popped in my mouth, and crisp Brussels sprouts that were rounded out by salty, nutty pepitas.
Those ingredients alone were a flavor combination sure to wow, but adding my Roasted Jalapeno and Onion Dressing takes it to another level. Citrus and paired with savory and sweet veggies and fruit is out-of-this-world AH-mazing!
I don’t think this will come as a surprise, but Brussels sprouts are actually part of the same family vegetables as things like broccoli, collard greens, kale, and of course cabbage. They are the edible “buds” of the plant.
Now, I know you probably have a less than admirable position on these little cabbage-like gems, but they are packed with nutrients. Nope, your mother was not lying to you about that one. Vitamins A and C, as well as iron, are things it boasts in terms of nutritional value.
If you haven’t seen them before, search “Brussels sprouts growing” on your computer. These buds grow on a stalk. They almost look like a bizarre tree from another planet. When cooked they have an inherent sweetness and a touch of nuttiness.
These little babies can should be purchased when they have a bright green exterior and tight leaf structure. If the leaves are starting to fall away, it could be a sign that they are on their way out.
For my Brussels Sprout Salad, I used butternut squash instead of pumpkin. I have always preferred it and it doesn’t take up as much space in the kitchen.
I nixed the sprinkling of queso fresco on the top, and instead, added more pomegranate seeds. If I am being honest, that was my favorite part.
Who said salads have to be boring and plain jane? Make sure you check out my tips for better salads before you starting chopping!
Give these other veggie-heavy side dish recipes:
- Mexican Cauliflower Rice
- Crunchy Broccoli Slaw
- Asiago Asparagus
- Crunchy Baked Broccoli
- Roast Asparagus
- Classic Mashed Potatoes
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Brussels Sprout Salad with Roasted Jalapeno and Onion Dressing
- 1 pound Brussel Sprouts trimmed and halved
- 1 pound butternut squash cut into 1 inch cubes
- 1 cup pomegranate seeds
- 1/4 cup salted pumpkin seeds pepitas
- 3/4 cup Roasted Jalapeno and Onion Dressing
- Olive oil for drizzling
- Preheat oven to 350 degrees. Cover a large rimmed baking sheet (possibly two) with aluminum foil. Toss Brussels sprouts and butternut squash with just enough olive oil to lightly coat. Arrange on baking sheets in a single layer.
- Bake for approximately 30 minutes or until Brussels sprouts are a deep green and edges are crispy and butternut squash is tender.
- Toss with Roasted Jalapeno and Onion Dressing. Top with pomegranate seeds and salted pumpkin seeds or pepitas.
- Serve warm and enjoy!
- If you’ve tried this recipe, come back to let us know how it was!