There was a time back in the dead of winter (which in Charleston translates to temperatures consistently in the fifties) when I ate brussels sprouts at least three times a week. I roasted them, sauteed them, put them on pizzas and in omelets. To my surprise I liked them raw as well as cooked, and a salad I found on food52 became a regular menu item for me. I talked about this salad A LOT, as anyone who spent more than 10 minutes with me during that period can attest.
But the bounty of spring and summer made me forget about the miniature cabbages that had served me so well in January and February. I moved on to salads of baby lettuces, tomatoes, peppers, and sweet corn. Brussels sprouts left my life as suddenly as they had appeared.
Then, this Sunday I saw a tiny basket of them at The Vegetable Bin, my favorite source for produce in Charleston. I took all of them. I made my winter salad again. I'm not ashamed to say I licked the bowl.
brussels sprouts salad
adapted from food52
4 small servings, or 2 large
per large serving: 238.5 cal, 16.3g fat, 21.1g carb, 4.1g fiber, 6.2g protein, 7+ weight watchers
This is a very flexible recipe. You can use whatever cheese you want, or omit it altogether for a vegan version. I've replaced the cheese with nutritional yeast with some success. The salad could also easily be turned into a light main dish by adding some protein; chickpeas work perfectly.
1/4 lb brussels sprouts (about 12 large),
trimmed and sliced thinly
2 ribs celery, diced
2 c arugula, chopped
1/4 c dried cranberries
1/4 c crumbled feta
2 tbsp chopped toasted walnuts
juice of half a lemon (about 1 tbsp)
2 tsp oil of your choice (I used
salt and crushed red pepper, to taste
It's a salad. Toss all ingredients together and serve!