Now I’m all for salads, especially with farmer’s market season just opening up, but I wanted to jazz it up a little bit. Sure, salads are usually healthy, but why don’t we toss a fried element in there for the heck of it? Fried things. Don’t fight it. Embrace it.
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Warmed Brussels Sprout Salad
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
A healthy salad gets a delicious fried upgrade. Crispy sprouts and grains make this a satisfying side.
Ingredients
- 1 cups (237 ml) Brussels Sprouts
- 2 large carrots
- 1 Spring onion or Scallion
- 2 cups (473 ml) grain blend (Spelt berries, farro, brown rice)
- Juice of one Lime
- 3 tbsp Earth Balance
- Pistachios
- Salt/Pepper
Instructions
- Prep your veggies: Cut the root ends off the sprouts and discard. Shred the sprouts and set aside.
- Peel the carrots until you reach the core. Set the carrot ribbons aside.
- Chop the onion or scallion.
- Cook the grain blend according to package directions.
- Combine the cooked grain, carrots, and onions in a serving bowl and mix thoroughly.
- In a large heavy skillet, melt Earth Balance over medium-high heat.
- Add the shredded sprouts to the skillet and season with salt and pepper.
- Cook the sprouts for a few minutes until browned, then deglaze the pan with the juice of one lime.
- Pour the contents of the skillet over the grain mixture and combine.
Notes
- For optimal sprout crispness, ensure the skillet is hot before adding them; don’t overcrowd the pan.
- Toasted pistachios add a delightful crunch; sprinkle them over the finished salad just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 7
Frequently Asked Questions
How do I warm the Brussels sprouts without making them mushy?
A quick sear in a hot skillet with a little fat is enough. You want color on the cut sides and just enough heat to warm them through, which usually takes 3 to 5 minutes.
What dressing pairs well with a warm Brussels sprout salad?
A sharp vinaigrette with mustard and apple cider vinegar works well since the acidity cuts through the slight bitterness of the sprouts. Add it while the sprouts are still warm so they absorb the flavor.
Can I shave the Brussels sprouts raw and then warm them?
Yes. Shaved sprouts wilt quickly in a warm pan, so keep the cooking time short, around 2 minutes, to retain some texture rather than turning them fully soft.
