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Crispy Brussels Sprouts Blood Orange Salad

This brussels sprouts blood orange salad is a delicious side dish, winter bowl or base salad. Crispy brussels, juicy blood oranges, goat cheese, diced red onion, pecans and crunchy bread crumbs make the magic happen.

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2 to 4 people
Course: Salad
Cuisine: American

Ingredients

  • 1 ½ tablespoons olive oil
  • 12 ounces brussels sprouts, stems removed and thinly sliced/shredded
  • kosher salt and pepper
  • ¼ cup seasoned breadcrumbs
  • 1 small shallot, diced
  • 2 blood oranges, segmented
  • ¼ cup Chopped Pecans
  • ¼ cup crumbled goat cheese
blood orange vinaigrette
  • 2 tablespoons blood orange juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, freshly grated or pressed
  • kosher salt and pepper
  • ⅓ cup olive oil

Instructions

    Cup of Yum
  1. Preheat the broiler in your oven and make sure the rack is in the center of the oven.
  2. Place the brussels sprouts on a baking sheet. Toss with 1 tablespoon of olive oil and a big pinch of salt and pepper. Broil for 4 to 5 minutes, then toss and broil for 2 to 3 minutes more, watching to make sure they don’t burn.
  3. Heat the remaining olive oil in a skillet. Add the breadcrumbs and toss, stirring until the breadcrumbs are golden and crunchy. You can add a pinch of salt here too!
  4. Remove the brussels and place them in a bowl. Top with the shallot and oranges. Drizzle with some of the dressing and toss. Top with the pecans and goat cheese. Top with the breadcrumbs and enjoy!
blood orange vinaigrette
    Cup of Yum
  1. Whisk together the juice, vinegar, garlic and a big pinch of salt and pepper. Stream in the olive oil until the dressing is emulsified. This stays great sealed in the fridge for a few days!