Radicchio Brussels Sprouts Salad with Citrus Maple Dressing
User Reviews
4.5
39 reviews
Excellent
Radicchio Brussels Sprouts Salad with Citrus Maple Dressing
Report
Lighten up your holiday table with this flavorful salad. Thinly sliced radicchio and brussels sprouts with mandarin segments, crunchy salted pistachios and a bright citrus-maple dressing. Great as a starter or side dish.
Share:
Ingredients
FOR SALAD:
- 1 small head of radicchio lettuce
- 12 whole Brussels sprouts
- 3 mandarin oranges or 2 navel oranges, supremed
- ¼ cup shelled natural pistachios roughly chopped
FOR CITRUS MAPLE DRESSING:
- 1 cup orange juice (make sure there are no additives in the orange juice i.e. calcium etc.)
- 1 large shallot minced
- 2 teaspoons whole grain dijon mustard (I used Maille)
- 2 tablespoons white wine vinegar (can also use rice wine or red wine vinegar)
- ½ cup extra virgin olive oil
- 1½ tablespoons maple syrup
- heaping ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a small saucepan over high heat, bring orange juice to boiling, reduce heat to an active simmer and reduce the orange juice to a half cup, about 10 minutes. Remove from the heat and set aside to cool.
- When orange juice is cooled, Add the shallot, mustard, vinegar, olive oil, maple syrup, salt and pepper. Whisk to combine. Taste for seasonings and adjust as needed.
- With a sharp knife, slice the brussels sprouts crosswise into very thin slices, discarding the root end. Transfer the brussels to a large salad bowl.
- Pull the leaves from the radicchio and stack them in a pile. Cut the pile in half, vertically, then slice the radicchio into very thin ribbons horizontally. Transfer the radicchio to the salad bowl.
- Supreme the mandarins. This means using a very sharp paring knife to remove the peel and outer membrane of the mandarin, so the bare segment is exposed. Then use the knife to slice in between the membranes to remove each individual segment. Transfer the segmented fruit to the salad bowl.
- Roughly chop the pistachios and add them to the salad. You can make the salad up to this point and refrigerate until ready to serve. Do not add the dressing until you're ready to eat, otherwise it will wilt.
- Add about 3-4 tablespoons of dressing to the salad and toss to coat. If the salad needs more dressing, add 1 tablespoon at a time, tossing after each addition. The salad shouldn't be goopy and wet, just lightly dressed. (Any remaining dressing can be used on other salads or to dress a piece of fish or chicken.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Sodium
41mg
(2%)
Potassium
454mg
(13%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
630IU
(13%)
Vitamin C
54.6mg
(61%)
Calcium
55mg
(6%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Sodium | 41mg | 2% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 54.6mg | 61% |
| Calcium | 55mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
39 reviews
Excellent
Other Recipes
You'll Also Love
Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing
American, Canadian, Vegetarian, gluten-free
5.0
(90 reviews)
Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
American
5.0
(6 reviews)
Brussels Sprouts Salad with Dates, Parmesan Cheese, Pistachios & Creamy Lemon Dressing
American
5.0
(9 reviews)
