Crispy Brussels Sprout Salad WITH Citrus-Maple Vinaigrette
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A crispy Brussels sprout salad with a tangy-sweet citrus-maple vinaigrette, toasted almonds, and shaved Asiago cheese. This popular dish from Burgerhouse is served year-round and is a great way to convert Brussels sprout skeptics.
Ingredients
- 78.9 ml freshly squeezed orange juice
- 29.6 ml apple cider vinegar
- 14.8 ml maple syrup
- 14.8 ml freshly squeezed lemon juice
- 4.93 ml Dijon mustard
- 118 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 118 ml vegetable oil
- 454 g small brussels sprouts trimmed and halved (quartered if large)
- Kosher salt
- mixed baby lettuces
- 1 tart-sweet apple, such as Honeycrisp or Pink Lady quartered and thinly sliced crosswise
- 78.9 ml sliced or slivered almonds toasted
- Asiago cheese shaved
- 14.8 ml packed chopped fresh chives
Nutrition (per serving, estimated)
Estimated based off 9 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22 mg
- Iron: 0.67 mg
- Magnesium: 13.9 mg
- Phosphorus: 34.8 mg
- Potassium: 231 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml freshly squeezed orange juice
- 29.6 ml apple cider vinegar
- 14.8 ml maple syrup
- 14.8 ml freshly squeezed lemon juice
- 4.93 ml Dijon mustard
- 118 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 118 ml vegetable oil
- Kosher salt
- mixed baby lettuces
- 14.8 ml packed chopped fresh chives
Prepare
- 454 g small brussels sprouts, trimmed and halved (quartered if large)
- 1 tart-sweet apple, such as Honeycrisp or Pink Lady, quartered and thinly sliced crosswise
- Toast 78.9 ml sliced or slivered almonds
- Asiago cheese, shaved
Let's Cook
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Step 1.
Make the vinaigrette: In a blender, combine ⅓ cup orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Blend until well combined.
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Step 2.
With the blender running on low, slowly drizzle in ½ cup extra-virgin olive oil until the dressing is emulsified and creamy. Season with salt and pepper to taste. Set aside (you should have about 1 cup; store leftovers in a jar in the fridge for up to 1 week).
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Step 3.
In a large cast-iron skillet over medium-high heat, warm ½ cup vegetable oil until very hot but not smoking (a drop of water should sizzle). Carefully add 1 pound trimmed and halved brussels sprouts, cut side down, in a single layer. Cook without moving until the cut sides are deep golden brown and the sprouts are crisp-tender, about 4 minutes.
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Step 4.
Using a slotted spoon, transfer the browned sprouts to a plate lined with paper towels to drain and cool slightly. Sprinkle with kosher salt while still warm.
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Step 5.
In a large wide serving bowl, combine 8 to 10 ounces mixed baby lettuces, the sliced apple, and the cooled brussels sprouts. Drizzle with about ¼ cup of the vinaigrette and toss gently to coat.
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Step 6.
Top the salad with ⅓ cup toasted almonds, 2 to 3 ounces shaved Asiago cheese, and 1 tablespoon chopped fresh chives. Serve immediately, passing the remaining vinaigrette on the side.