Best Warm Brussels Sprouts Salad Recipes

FRISéE AND ENDIVE SALAD WITH WARM BRUSSELS SPROUTS AND TOASTED PECANS

Steps:

• Make vinaigrette:
• Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
• Make salad:
• Preheat oven to 400°F.
• Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
• Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

NUTTY WARM BRUSSELS SPROUTS SALAD

Steps:

• Heat butter in a large nonstick skillet over medium heat.
• Add garlic; cook 1 minute or just until golden, stirring constantly.
• Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
• Transfer crumb mixture to a cup.
• Heat oil over medium heat.
• Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
• Remove from heat, season with salt and pepper, stir in cracker crumbs.
• Top with walnuts or recipe#463068 and cheese.
• Serve warm.

WILTED BRUSSELS SPROUTS SALAD WITH WARM APPLE-CIDER DRESSING

Steps:

• Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
• In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE

Steps:

• 1. Slice your brussels sprouts into thirds (fourths if they are large).
• 2. Heat a large nonstick skillet over medium-high heat. Add the bacon to the pan; cook 5 minutes or until crisp, turning occasionally. Remove the bacon from the pan, reserving 2 tbsp drippings in the pan; set the bacon aside; break into pieces when cool.
• 3. Reduce the heat to medium-low; add the vinegar and next 4 ingredients (through the black pepper), stirring well to combine. Add the Brussels sprouts; cook for 1 minute, stirring to coat. Cover and cook an additional 2 minutes.
• 4. Combine the Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with the bacon and pecans. Serve immediately.

WARM BRUSSELS SPROUTS SALAD

Steps:

• Salad dressing:.
• Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
• Crispy Sage Leaves:.
• Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
• Salad:.
• Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

WARM BRUSSELS SPROUTS SALAD

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, toss Brussels sprouts, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt until coated. Spread in single layer in pan. Bake 10 to 15 minutes or until just sprouts are tender and lightly browned. Cool 5 minutes.
• Meanwhile, in small bowl, mix sesame oil, remaining 1/2 teaspoon salt, the pepper, shallot, garlic, vinegar and remaining 2 tablespoons olive oil with whisk until blended.
• Transfer Brussels sprouts to serving dish; drizzle with dressing. Sprinkle with cilantro and onions. Serve warm.