How to make Brussel Sprout salad
To remove the leaves off of the Brussels sprouts, I like to cut off the core at the base and then move in a circle to remove the leaves from the base. I opted to use a mix of purple and green Brussel sprouts for the brussel sprout salad, but feel free to just go for whatever you can find.
As for the rest of the salad? Well, I think a Brussel sprout salad tends to go nicely with sweet flavours so I threw in some sliced juicy grapes, shaved apple, and dried cherries. I also made a sweet vinaigrette of apple cider vinegar, honey and grainy mustard. But sweetness is only satisfying when it’s balanced out by something savoury and salty so I added a lot of sharp parmigiano reggiano and some toasted almonds for good measure. For a little protein (since we were going to eat this as our full meal) I simply grilled up a few chicken breasts to lay on top, but you could totally serve this salad as a protein-less side.
Give this delicious brussel sprout salad a try and let me know what you think! What are some of your go-to brussel sprout recipes? Have you tried making brussel sprout salad?
Grilled Chicken Brussels Sprout Leaf Salad with Parmesan, Almonds and Grapes
- 1 1/2 cups red Brussels sprouts leaves removed
- 1 1/2 cups green Brussels sprouts leaves removed
- 2 broccoli stalks shaved thin with a mandolin
- 1 red apple shaved thin with a mandolin
- 1 cup grapes halved
- 3 tbsp sliced almonds toasted
- 2 tbsp dried cherries
- 1/4 cup finely grated parmesan cheese plus more for serving if desired
- Mix together ingredients in a bowl until emulsified.
- Mix together ingredients in a large bowl.
- Preheat oven to 400 F.
- Heat a medium skillet over medium high heat with olive oil. Season the chicken with salt and pepper and place presentation side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165 F.
- Remove the chicken and allow to rest for 5 minutes, then slice into pieces.
- Dress the salad with the vinaigrette and divide between two plates. Top with the chicken breasts and additional parmesan if desired.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.