My beautiful friend Vicki was in town last week from Colorado. What an absolute joy to laugh and catch-up on each others lives, and eat awesome root vegetables together . . . which I know seems perhaps an odd thing to say, but I don’t know anyone else who gets goosebumps of joy like I do while eating parsnips and turnips!
She posed a question to mom and I . . . “What is your favorite time of day?” Not, time as in 10am. Rather, time when you are doing something. Perhaps supper time, for instance, when you’re gathered around the table with family. Hmmm . . . . I kind of forgot. NOT totally forgot. More like forgot because things can become so routine forgot. My days are filled with moments that really mean a lot to me . . . but oh-my-gosh it’s easy to get caught up in the busyness of life. I loved the opportunity that Vicki’s question offered to pause and say them out loud. It made them all special again. Like taking Mick to school every morning . . . . sacred time for sure, and sharing soup with PK after a long day, and early morning walks with my dog Koda. Not sure, but I think I broke the rules . . . . I have many favorites!
I was going to call this recipe Christmas Salad because it’s so Christmas-y looking, all red and green and full of texture! But that sounded limiting and a salad this simple and delicious needs to be shared ALL season long! The original recipe called for arugula only, though in cooking class we discovered that due to it’s spicy flavor, many preferred the salad with a mix of greens. We used mixed spring greens and arugula – pretty much a 50/50 mix.
Overall, this salad is a wonderful combination of earthy/spicy flavors and sweetness – and honestly could easily be tossed with feta (original recipe) or goat cheese in place of the blue cheese. The Brussels Sprouts and Vinaigrette can both be prepared in advance leaving only a few minutes of dicing and tossing!
1 pound Brussels Sprouts, cleaned and quartered
2 Tbsp Olive Oil
6 cups Soft Mixed Greens (Arugula, Spinach, Spring Mix)
1 Apple (Fugi, Braeburn, Gala), diced
1 cup Red Seedless Grapes, halved
1/2 cup Blue Cheese Crumbles
Freshly Ground Pepper
1. Prepare Vinaigrette and set aside. See recipe below.
2. Preheat oven to 400 degrees. Clean and quarter the Brussels Sprouts and place them on a foil lined pan. Drizzle with the olive oil and season gently with kosher salt and pepper. Toss lightly. Roast the Brussels Sprouts until they are tender – about 25-30 minutes. Set aside to cool or refrigerate until ready to assemble salad.
3. Combine mixed greens, apple, grapes and blue cheese in a large bowl. Add the Brussels Sprouts and toss with vinaigrette.
Recipe Adapted From:
foodnetwork.com, Brussels Sprouts Salad, Jamie Deen
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
11/2 tsp Dijon-style mustard
3 Tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Combine vinegar & shallot and let stand for 5 minutes. Whisk in mustard. Slowly add the oil, whisking constantly until combined. Stir in kosher salt and pepper.
Dressing Adapted From:
The Sonoma Diet, Dr. Connie Guttersen, RD., PH.D.