Yummy Salad for Thanksgiving! | Rooms With Style | Home Staging and Redesign

Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette, doesn’t the name alone make you think of Fall? This recipe was published in Country Living Magazine and the Citrus-Maple dressing fits in so well for a great Thanksgiving Day starter.

Here’s what you need to know:

Working Time: 35 minutes

Total Time: 35 minutes

Makes: 6 servings

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Ingredients:

For the Vinaigrette:

1/3 c. fresh orange juice (from about 2 oranges)

2 tbsp. apple cider vinegar

1 tbsp. fresh lemon juice

1 tbsp. pure maple syrup

1 tsp. Dijon mustard

1/2 c. olive oil

Kosher salt and freshly ground black pepper

For the Salad:

1/2 c. canola oil

1 lb. small Brussels sprouts, trimmed and halved (quartered if large)

Kosher salt

8 to 10 ounces mixed baby lettuces

1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced

1/3 c. sliced or slivered almonds, toasted

2 to 3 ounces Asiago cheese, shaved

1 tbsp. chopped fresh chives

Directions

1. Make vinaigrette: Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week.

2. Make salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Season with salt.

3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds, cheese, and chives. Serve immediately with remaining vinaigrette alongside.