We draw inspiration from all over the place, whether it be Pinterest, Instagram, Food Network, or restaurants. This specific recipe is inspired by a warm salad that Chef T likes here in Seattle.
This is not exactly what you think of when you think “salad”, but it is perfect for the fall and winter when you want something warm.
The only cooked part of this dish is the brussel sprouts, everything else can be tossed in right before serving. You can make the dressing in advance and save the rest for other salads too.
Keep your almonds on your brussels, not the floor;
Your favorite alternative chefs, K & T
Warm Brussel Sprout Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Ingredients
- 1 tbsp Olive oil
- 2 lbs Brussel Sprouts cleaned and halved
- Salt and Pepper to taste
- 2 cups Dried apricots
- 2 cups Grapes halved
- ½ cup Almonds sliced
Lemon Dressing
- 6 tbsp Lemon juice
- 2 tsp Honey
- 2 tsp Dijon mustard
- 1 clove Garlic minced
- ½ cup Olive oil
- Salt and Pepper to taste
Instructions
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Start by making your lemon dressing. Add all dressing ingredients to a jar and shake well. Set aside while you work on your sprouts.
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Heat olive oil in a large pan over medium heat. Toss the brussel sprouts in the olive oil, cook until the sprouts start to soften, but are still bright green. Remove from heat and season with salt and pepper.
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Add dried apricots and grapes to your brussel sprouts. Toss it all together with your dressing, then sprinkle your sliced almonds over the top.
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Serve immediately and enjoy!