A beautiful Christmas salad to go with just about anything.
A few weekends ago I was looking for a side dish to go with some burgers we were doing one night when my daughter came for the weekend. What started off as a sautéed Brussels with cranberries and pumpkin seeds and parmesan cheese turned into a crunchy salad with a citrus vinaigrette.
At first this salad was going to have pistachios in it because I had a bag full in my freezer then I thought pumpkin seeds sounds so much fitting for this time of the year and go great with cranberries.
Brussels sprouts are a little bitter I think and the addition of the dried cranberries and the citrus dressing balance the flavors perfectly. I tweaked the dressing after making it the first time because I thought it needed a little garlic and some Dijon mustard.
If you don’t care for the cranberries, try adding some dried figs and I loved adding the shaved parmesan cheese as a garnish.
For years when we did any kind of burger outside on the grill our side dishes were pretty much the same; some baked beans, deviled eggs and probably potato salad and later on switched to some really cheesy grits. Lately, it is so much easier and healthier to throw together a salad and forgo all those starchy side dishes and you don’t have to feel guilty eating that whole burger — none of us could eat those brisket burgers cause I got them a little too big. I remember my mothers burgers and what I liked so much about them were they were cooked in a skillet and very thin and a little crispy. I may try making those the next time.
BLAST FROM THE PAST: and my namesake for the blog; this Rosemary and the Goat cheese appetizer is easy and delicious and would go great with the burgers and Brussels sprouts salad.
Most of the ingredients that go into this salad. I forgot to add some thinly sliced red onion (or green); I think the salad needs a little onion for some heat.
Whisk all the dressing ingredients until well combined.
Put the shaved Brussels sprouts, carrots, cabbage, cranberries and onion (optional) in a large bowl and toss with enough dressing to coat. I saved some of the pumpkin seeds to sprinkle on top.
- 12 oz. bag of shredded Brussels sprouts
- 1/2 c. dried cranberries
- 1/2-3/4 c. chopped red cabbage (1/4")
- 1/3 c. roasted and salted pumpkin seeds
- 1 carrot, grated
- 1/3 c. shaved Parmesan cheese, optional
- 1/2 . olive oil
- 1 Tbsp. mandarin orange or orange juice
- 2 tsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- juice of one lime or lemon
- 1 tsp. sesame oil
- salt and pepper to taste
- Put the shredded Brussels sprouts into a bowl along with the dried cranberries, red cabbage and the grated carrot.
- Mix up all the dressing ingredients and whisk to blend.
- When ready to serve the salad, add enough dressing to coat greens and add the pumpkin seeds and top with the Parmesan cheese.
- If you can't find shredded Brussels sprouts (Trader Joe's carry them) then just shred some fresh Brussels sprouts in your food processor. You will need about 4 cups.