Get ready to transform the often-overlooked Brussels sprout into a culinary masterpiece that will have everyone at your table begging for seconds! This Winter Salad with Lemon Champagne Vinaigrette is not just a side dish—it's a flavor explosion that combines the earthy richness of caramelized Brussels sprouts with the bright, tangy notes of a sophisticated vinaigrette. Perfect for those looking to elevate their winter dining experience, this recipe proves that healthy eating can be absolutely delicious and exciting.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup pomegranate seeds
- 1/2 cup sliced almonds
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon champagne vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the Brussels sprouts. Trim the ends and remove any outer leaves that are wilted or damaged. Cut each Brussels sprout in half from top to bottom.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the halved Brussels sprouts cut-side down. Sauté for about 5-7 minutes, or until they are golden brown and tender. Stir occasionally to ensure even cooking.
- While the Brussels sprouts are cooking, prepare the Lemon Champagne Vinaigrette. In a small bowl, whisk together 1 tablespoon of lemon juice, 1 tablespoon of champagne vinegar, and a pinch of salt and pepper. Adjust the seasoning to taste.
- Once the Brussels sprouts are cooked, remove them from the skillet and let them cool slightly in a large mixing bowl.
- Add the pomegranate seeds and sliced almonds to the bowl with the Brussels sprouts. These ingredients will add a delightful crunch and sweetness to the salad.
- Drizzle the Lemon Champagne Vinaigrette over the salad mixture. Toss gently to combine all the ingredients, ensuring that the Brussels sprouts are well-coated with the vinaigrette.
- Finally, sprinkle 1/4 cup of grated Parmesan cheese over the salad. Toss again lightly to distribute the cheese throughout the salad.
- Serve the salad immediately while the Brussels sprouts are still warm, or refrigerate for a short period if you prefer it chilled. Enjoy your Brussels Sprout Winter Salad with Lemon Champagne Vinaigrette!
Tips
- Choose Fresh Brussels Sprouts: Look for firm, compact sprouts with vibrant green color and no yellow leaves.
- Sauté Technique: Always place Brussels sprouts cut-side down for maximum caramelization and golden-brown color.
- Vinaigrette Secrets: Whisk your dressing thoroughly to ensure all ingredients are well combined and emulsified.
- Toasting Almonds: For extra flavor, lightly toast the sliced almonds in a dry pan before adding them to the salad.
- Cheese Tip: Use freshly grated Parmesan for the best flavor and texture.
- Make Ahead: You can prepare the components separately and assemble just before serving to maintain the salad's crisp texture.
- Temperature Matters: Serve slightly warm for the best flavor profile, or chill for a refreshing cold salad option.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 10g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 5mg
