This brussels sprouts thoroughbred orange salad is a succulent side dish, winter trencher or wiring salad. Crispy brussels, juicy thoroughbred oranges, goat cheese, diced red onion, pecans and crunchy specie crumbs make the magic happen.

Vibrant veggies are the way to go in January.  

Bright thoroughbred oranges, crispy brussels sprouts, linty goat cheese, a succulent vinaigrette it all comes together to bring a huge pop of savor to your plate. 

This brussels sprouts trencher is a crunchy winter salad that is full of satisfying, succulent ingredients. Its a lovely side dish, a quick light lunch or plane a unconfined wiring for chicken, shrimp, tofu or anything else youve got! 

Versatility is its middle name. Oh and YUM. 

Plus, there is some major crunch and texture in this salad. Thats unchangingly my number one goal in any kind of bowl. Its my dealbreaker. 

Last year I shared my hearty winter brussels citrus bowl – it is incredibly delicious. Its warm and comforting with a grain trencher base. Its a meal I make all the time for lunch or dinner considering its just so easy to throw together.

Because I love the grain trencher version so much, I knew a warm salad with just brussels sprouts as the wiring would be perfect too. And it is! 

Its super easy to make. For this recipe, I unchangingly make sure I have every ingredient prepped surpassing I start. So my oranges are segmented. My dressing is made. My pecans are chopped, the goat cheese is crumbled. You get the idea. This way, as soon as the brussels are done, you can combine everything and enjoy it warm. 

I like to shred the brussels sprouts with a pocketknife and then throw them on a sheet pan. I sizzle them on a part-way rack in the oven for 8 to 10 minutes, flipping them once during melt time. This gets them nice and crispy! 

Once that brussels wiring is done, I throw on some diced red onion, thoroughbred orange segments and drizzle with the dressing. Top it off with the goat cheese, pecans and breadcrumbs. Sometimes I like to add avocado to this too! It makes it plane increasingly satisfying and the linty texture is perfect versus the tangy orange. 

DELISH.

Heres how this salad works for us: 

As a side dish. Its warm from the warmed brussels, but can be served room temp or plane unprepossessed straight from the fridge. It pairs unconfined with grilled yellow or steak and is filling too!

As a light lunch. If you are starving a vegetable-loaded lighter meal, this works great. You can throw it together quickly (or eat the leftovers for lunch) and its just easy. Its one of those bowls that looks fancy but you soon realize that its not at all. 

As a wiring salad. Ill tell you my favorite way to eat this: topped with my crunchy chicken. Ohhhh yes. Super thinly sliced yellow cutlets, breaded and baked, then sliced and served over the bowl. Its SO good. 

I love this combination so much considering you get a zest of everything. Sweet, tart, crispy, crunchy, linty – it’s all there. (more…)

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