Crispy Brussels Sprouts Chopped Salad with creamy ginger dressing
- 1 lb brussel sprouts halved (approximately 4-5 cups)
- 1 yellow or orange pepper sliced in matchstick slices
- 1 red pepper sliced in matchstick slices
- 1/2 cup toasted almonds skip or substitute pumpkin seeds if nut-free
- 1 11 oz container mandarin oranges drained, approximately 1 cup, or 1 cup fresh clementines
- 1/3 cup micro greens optional
- 1 cup red cabbage chopped
- approximately 5 cups lettuce of choice we used half a 5 oz container of Spring Mix
- 1-2 tablespoons extra virgin olive oil or oil of choice for roasting Brussels sprouts
- kosher salt to taste for roasting Brussels sprouts
Creamy Ginger Vinaigrette: (makes approximately 3/4 cup)
- 3 teaspoons minced ginger
- 1 shallot approximately 1 heaping tablespoon minced, more or less is fine!
- 4 teaspoons rice wine vinegar
- 1 teaspoon gluten free tamari or gluten-free soy sauce
- 1/3 cup mayo low fat, regular, canola or vegan
- 2 tablespoons grape seed oil
- 2 tablespoons sesame oil
- 1 tablespoon sugar taste and add in an additional 1 teaspoon for a slightly sweeter dressing
Crispy Brussels Sprouts
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place halved Brussels sprouts on the baking sheet, drizzle with olive oil so that they are lightly coated but not dripping, then spread Brussels sprouts in a single layer so that they are not touching. Sprinkle with kosher salt and bake 30 minutes (on top rack preferably) or until crispy and tender.
- Set aside.
- Pro tip: If you make ahead, reheat and make crispy again by reheating for 5 minutes in a saute pan or oven.
- Heat a medium saute pan over medium heat. Add sliced almonds and dry saute until golden (about 1-2 minutes), stirring frequently (or gently shaking pan) so that they don't burn.
- Set aside. Store in a sealed container room temperature.
Creamy Ginger Dressing
- In a small high speed blender, blend ginger, shallots, mayo, vinegar, tamari and sugar until shallots and ginger fully minced and well combined.
- Take off cover and whisk in oils.
- Taste and add additional sugar for sweeter dressing, additional mayo for creamier.
- Can be made ahead. Store in a sealed container in the refrigerator for several days.
- When ready to serve toss all the ingredients together along with dressing to taste, reserving some almonds and mandarins for topping.
- Option 1: Store your ingredients separately and assemble when ready to serve (this allows you the option of reheating the Brussels Sprouts so they’re nice and crispy)
- Option 2: toss everything together except the toasted almonds, mandarins and dressing. This allows the almonds to stay crunchy and the mandarins won’t make anything else soggy. Adding the dressing when ready to serve keeps everything fresh too!