For a delicious Crispy Brussels Blood Orange Salad, roast halved Brussels sprouts until golden brown and toss them with fresh blood orange segments, creamy goat cheese, and crunchy pecans. Drizzle with a tangy blood orange vinaigrette made from juice, apple cider vinegar, honey, salt, and pepper for a vibrant flavor. This salad's earthy and zesty combination makes it perfect for any occasion, whether as a side or light lunch. Discover more tips for enhancing your salad experience!
History

Brussels sprouts have a rich history that dates back to the 16th century in Belgium, where they were first cultivated near the city of Brussels. Over the years, these nutrient-packed vegetables have become a staple in various culinary traditions.
In the 18th century, blood oranges emerged from the southern Mediterranean, enchanting taste buds with their vibrant color and unique flavor. The combination of Brussels sprouts and blood oranges in salads reflects a modern trend that emphasizes seasonal and colorful ingredients, enhancing both taste and nutrition.
This pairing gained traction in the United States during the health food movement of the early 2000s, as people sought out flavorful, fiber-rich options. Mediterranean cuisine's focus on fresh produce also inspired this delicious duo in salads.
Recipe

Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 blood oranges, segmented
- 4 ounces goat cheese, crumbled
- ½ cup pecans, roughly chopped
- ½ cup bread crumbs
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons blood orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
Cooking Instructions:
Preheat your broiler. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Broil for 6 to 8 minutes, turning halfway through, until they're crispy and golden brown.
While the Brussels sprouts are broiling, heat a tablespoon of olive oil in a skillet over medium heat and add the bread crumbs, stirring until they turn golden brown. In a small bowl, whisk together the blood orange juice, apple cider vinegar, honey, salt, and pepper to create the vinaigrette.
Once everything is cooked, combine the Brussels sprouts, blood orange segments, crumbled goat cheese, and pecans in a large bowl. Drizzle the vinaigrette over the salad and toss with the sautéed bread crumbs just before serving.
Extra Tips:
For a variation in flavor, consider adding other nuts like walnuts or almonds, or even some dried cranberries for a hint of sweetness. Including chia seeds in your meal prep can enhance the nutrient density and provide additional health benefits.
If you're preparing this salad ahead of time, keep the bread crumbs separate until just before serving to maintain their crunch. Additionally, feel free to adjust the acidity of the vinaigrette by adding more or less honey and vinegar according to your taste preference.
This salad can be served warm, at room temperature, or cold, making it a fantastic option for meal prep or gatherings.
Cooking Steps

To get started, you'll want to preheat your oven to 400°F.
Next, trim and halve the Brussels sprouts before tossing them with olive oil.
Roast them for 25 minutes, and then add those juicy blood orange segments for a burst of flavor.
Step 1. Preheat Oven to 400°F

Preheating your oven to 400°F is essential for achieving that perfect crispy texture in your Brussels sprouts. This temperature allows the natural sugars in the sprouts to caramelize, enhancing their flavor and ensuring they develop a golden brown exterior.
When you preheat, give your oven at least 15-20 minutes to reach the desired temperature for consistent cooking results. If you want to be extra sure, using an oven thermometer can help verify that your oven is accurately preheated to 400°F, as some ovens might've calibration discrepancies.
Step 2. Trim and Halve Brussels Sprouts

Start by cleaning the Brussels sprouts under cold water to remove any dirt or debris.
Next, grab a sharp knife and trim off the ends of the stems, keeping the sprouts intact.
Peel off the outer dark leaves until you reach the lighter, more tender ones inside. These leaves can be reserved for your salad bowl later, adding both texture and flavor.
Once you've done that, cut each Brussels sprout in half lengthwise to expose the inner layers, which will help them cook evenly.
Don't forget to sprinkle a bit of salt over the trimmed sprouts to enhance their natural flavor before moving on to the next steps in your crispy Brussels blood orange salad preparation.
Step 3. Toss With Olive Oil

Drizzle olive oil over the halved Brussels sprouts in a large bowl, ensuring each piece gets a thorough coating for that perfect crispiness.
Trim the ends off the sprouts before halving them to guarantee even cooking and enhance presentation.
Once you've added the olive oil, season the Brussels sprouts with salt and pepper.
Mix thoroughly to elevate their natural flavor.
Toss the sprouts in the bowl until every piece is evenly covered with the olive oil and seasonings.
This step is essential for achieving the delightful crispy texture you want in your Brussels Sprouts Salad.
Properly coated, these Crispy Brussels will shine in your dish, making it not only tasty but visually appealing as well.
Step 4. Roast for 25 Minutes

After you've coated the Brussels sprouts with olive oil, salt, and pepper, it's time to roast them to perfection.
Preheat your broiler with the rack positioned in the center of the oven. Spread the Brussels sprouts on a baking sheet and broil for 4 to 5 minutes until they start to brown. Toss them to guarantee even cooking, then broil for another 2 to 3 minutes.
Keep a close eye on the sprouts; you want them crispy and golden brown, but not burnt. Once they're roasted, let the Brussels sprouts cool slightly. This step is vital to maintain their delightful crunch before mixing them with the other salad ingredients.
Your Roasted Brussels Sprouts are ready to shine alongside the Blood Orange!
Step 5. Add Blood Orange Segments

Once your Brussels sprouts have cooled, it's time to bring the salad to life with blood orange segments.
Start by peeling the blood oranges, then use a sharp knife to cut away the white pith, carefully slicing out individual segments. As you do this, make sure to remove any seeds for a smoother eating experience.
For the best flavor and texture, add the blood orange segments just before serving. This keeps them juicy and vibrant, enhancing your salad's visual appeal.
To elevate the taste, consider lightly tossing the segments in a drizzle of blood orange vinaigrette before adding them to the salad. The sweet and tart notes of the blood orange will beautifully complement the crispy Brussels sprouts.
Final Thoughts

As you savor the Crispy Brussels Blood Orange Salad, you'll appreciate how its vibrant flavors and textures come together to create a memorable dish. The combination of roasted Brussels sprouts and sweet blood orange segments brings a delightful contrast that excites your palate.
This salad isn't just a side dish; it can easily shine as a light lunch, catering to various occasions and dietary preferences. The creamy goat cheese and crunchy pecans elevate the dish, making each bite satisfying.
Plus, the tangy blood orange vinaigrette offers a zesty kick, customizable to suit your taste. Whether you're enjoying it as part of a festive meal or a simple weeknight dinner, this salad is sure to impress. Brewing techniques can also enhance your dining experience, adding a perfect coffee pairing to your meal.
Frequently Asked Questions
Can You Eat Brussels Sprouts Raw in a Salad?
Yes, you can eat Brussels sprouts raw in a salad! They provide a crunchy texture and a slightly bitter flavor that can enhance your dish.
To prepare them, just trim the ends, slice them thinly, and consider massaging them with olive oil to soften their texture.
Pairing raw Brussels sprouts with sweeter ingredients like fruits can help balance their bitterness, making for a nutritious and delicious addition to your salad.
Enjoy experimenting!
What Flavor Pairs Well With Blood Orange?
When it comes to flavor pairings, blood oranges are like a delightful duet, singing sweet and tart notes together.
You'll find that creamy goat cheese enhances their richness, while roasted Brussels sprouts create a savory contrast.
Add toasted pecans for crunch, and don't shy away from aromatic herbs like thyme to elevate the dish.
A hint of spice, such as red pepper flakes, will deepen the experience, making every bite a harmonious celebration.
How Do You Crisp Soggy Brussel Sprouts?
To crisp soggy Brussels sprouts, start by drying them thoroughly after washing.
Toss them in olive oil, salt, and pepper to enhance flavor and promote browning.
Roast them at a high temperature, around 400°F to 425°F, to activate the Maillard reaction for that crispy texture.
Spread the sprouts in a single layer on your baking sheet to guarantee even cooking.
For an extra crunch, broil them for the last few minutes.
How to Cut Brussels Sprouts for Salad?
Did you know that Brussels sprouts can contain up to 4 grams of protein per cup?
To cut Brussels sprouts for salad, start by rinsing them under cold water. Trim the stem ends and remove any dark outer leaves.
Halve each sprout lengthwise for even cooking. If you prefer them raw, thinly slice the halved sprouts or pulse them in a food processor for a finer texture.
Enjoy your fresh salad!