christmas brussels sprout salad with maple orange vinaigrette

Numbnuts over here thought it was a great idea to wear a tan shirt while deseeding fresh pomegranate, Now I look like a fucking violet leopard.

I really liked that shirt, too. Guh.

Oh well. The sacrifices I make for a good salad. Each holiday I do enjoy creating a new bowl of greenery for you guys. Salads are a staple during Thanksgiving or Christmas dinners, a good juxtaposition against the inevitably rich foods we’re wont to make on those days. Nothing wrong with indulgence, but balance is nice.

This pretty little thing will guarantee you a slot on Santa’s nice list. Or, at least, mine if you opt to make it on Christmas Eve or day. I’ll be watching. Hearty and wholesome, this Christmas Brussels Sprout Salad is equal parts beautiful and divine. Loaded with bourbon maple candied walnuts, fresh pomegranate arils, and tangy blue cheese, then finished with many a drizzle of a prim citrusy vinaigrette. Very quick and seamless.

And, as I’m learning right now, an unconventional but fantastic topper for a “turkey” sandwich.

Nuts On My Mind

Candied nuts – be it pecans, walnuts, or sometimes pepitas – are a staple on my -ber month salads. The crunch is satisfying and the sweetness appropriate for the seasons. This formula is a standby, so you may have seen it before in previous iterations.

Throw some walnuts onto a parchment-lined baking sheet. Whisk together brown sugar, maple syrup, bourbon (optional, but fab), cinnamon, chili powder, and instant espresso. The lattermost ingredient is a pleasant surprise in each nut.

Pour the sauce over the walnuts and toss to coat as even as you can. Spread the nuts in a single layer and roast 8-10 minutes, stirring once and keeping a VERY CLOSE EYE on the walnuts so they don’t burn. Seriously, this shit will scorch if you look away a second too long. They rude like that.

Let the walnuts hang out on the baking sheet while you prep the rest of the salad. They’ll crisp up this way.

Orange You Glad I Didn’t Say Banana?

I don’t think a banana vinaigrette is appropriate here. Or anywhere.

Instead, we’ll stick with a maple orange vinaigrette. I bought a small bottle of OJ for another project I finished over the weekend and the leftover liquid brought me the inspiration for this dressing.

The ingredients are nothing extravagant, and this dressing works great as a meat or fish marinade too! Combine olive oil, apple cider vinegar, orange juice, maple syrup, a bit of dijon mustard, fresh oregano, a couple garlic cloves, and some salt and pepper. Shake your money maker – ahem, jar – until the dressing emulsifies. Taste and adjust seasonings as needed.

Shake Your Pom Poms

…And your money maker.

Now, we build our salad!

Chuck your Brussels sprouts into a bowl. Now, I wrote in the recipe card to buy shredded sprouts, but you can also buy whole sprouts and shred them yourself by slicing thinly with a sharp knife. Either method works great.

Drizzle a couple spoonfuls of dressing over the sprouts and gently massage, like you would kale, to soften the cabbages. This’ll take out some of that inherent bitterness. Wish a massage would have the same result on me. Add in plenty of arugula, avocado, pomegranate arils, the candied nuts, and blue cheese. Toss it all together or arrange prettily as you see fit.

Serve with the dressing on the side. If you’re prepping the salad ahead of time, go ahead and assemble as directed but omit the avocado until you’re ready to eat. Brown avocado ain’t so cute. The salad will keep well about 4-5 days in the fridge.

The countdown to Christmas hath officially begun! Are you ready? I am assuredly not, but I’m getting there. Colorful holiday foods certainly help up the ante on the festive vibes.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Holly jolly salads:

Shredded Brussels Sprout Wild Rice Salad with Fig Balsamic Vinaigrette

Kale “Bacon” Harvest Salad with Bourbon Candied Walnuts

Shaved Brussels Sprout and Chickpea Caesar Salad

Spicy Sweet Potato Feta and Kale Salad

Kale Pomegranate and Maple Chickpea Salad with Dijon Vinaigrette