We have been teased by the weather over here for the last few days. T-shirts and grilling in February in Chicago?! It’s crazy! We are soaking it all in though, it’s supposed to be back in the 30s by the weekend. Wonderful……not! These warm temperatures and blue skies have me begging for Spring! I can’t wait!
With these warmer temperatures I’ve been craving lite and fresh meals. I haven’t baked anything for eight days! Eight days! Eight days! Crazy I know. I’m usually baking several times a week.
Don’t worry though. My pantry is stocked and my recipes are ready! I’ll be baking with the little guy this weekend and probably “taste testing” when the kids are napping!
Brussel sprouts never use to make the menu in my house. Over the last few years though I just can’t get enough! They are so good and they will take on an flavor you throw at them. Fresh or raw, roasted or sauted, it doesn’t matter how they are, I just love me some brussel sprouts.
This Brussel Sprout Salad with a Citrus Vinaigrette is so lite and fresh and just has me wishing it was warm out everyday. It’s hardy enough to be a meal too. Well maybe not for Chris, but for me it totally is! It makes great leftovers too. This salad made the perfect lunch the next day.
Different textures are what makes great salads, well great. At least I think so. This salad offers so many. You get that raw veggie crunch from the brussel sprouts and carrots, the chewiness from the dried cranberries, the crunch from the walnuts, the little bite from the shallots and the special little zing you can only get from citrus.
This salad is so quick to put together, you just use a food processor to slice the brussel sprouts and grate the carrots, pour in some walnuts and dried cranberries and shake the dressing in a mason jar and bam! It’s done. You can easily double or triple this recipe too!
This Brussel Sprout Salad with a Citrus Vinaigrette would be the perfect addition to any meal! It makes a great option for all those summer barbecues and graduation parties we will all soon be attending!
- For the salad:
- 4 cups shredded brussel sprouts
- 1 cup grated carrot
- 1/4 cup red onion, minced
- 1 cup dried cranberries
- 1/2 cup walnuts, chopped
- For the dressing:
- 1/3 cup olive oil
- 3 tbsp. mayonnaise
- 2 tsp. honey
- 2 shallots, minced
- Juice of 1 lemon
- Juice of 1 orange
- salt and pepper to taste
- To make the salad:
- Shred the brussel sprouts and add to a large bowl.
- Grate the carrots and add to the bowl with the brussel sprouts.
- To the vegetables add the red onion, dried cranberries and walnuts.
- To make the dressing:
- Combine all ingredients in a bowl or mason jar and whisk or shake until incorporated.
- Pour dressing over salad, mix and serve.
I find using the slicing attachment for a food processor is the best way to shred the brussel sprouts.