If you think you don’t like Brussels sprouts it is because you have never had them roasted. Roasting them brings out the nuttiness and sets aside the bitterness. No better way to cook them, well except when you cook them with bacon. This is another recipe for our Fauxgiving celebration. It is also a copycat recipe. One Saturday at work I could not resist ordering this salad, it sounded so different and delicious. It must be the thing this season, I saw it on a menu in L.A. on a post the next day. Or maybe I have been overlooking it all this time. Who knows, but I do know it is a great Fall salad. A great and unique side for the Thanksgiving table.
The roasted Brussels sprouts add the nuttiness and earthy flavors, the dates add some sweetness but not too much, the bitter of the raw Brussels sprouts off set it perfectly. Be sure to slice it very thin so you don’t’ get a big bit of bitter. The almonds have a great crunch and the cheese rounds it out. Mix and match the portions of each ingredient to your liking.
Brussels Sprout Salad with Mustard Vinaigrette
Brussels sprouts, roasted
Brussels sprouts, raw – sliced very thin
Manchego cheese, sliced
2 T Country Dijon mustard
1 large shallot, minced
2 t white wine vinegar
4 T extra virgin olive oil
salt and pepper to taste
- Heat oven to 400 degrees.
- For roasted Brussels sprouts, quarter and toss in olive oil, season with salt and pepper.
- Roast at 400 degrees for about 20 minutes.
- Whisk together all, minus olive oil, vinaigrette ingredients. Slowly whisk in olive oil to form an emulsion.
- Toss all salad ingredients with vinaigrette.
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