Crispy Brussels Sprout Salad
Do you remember when we spent a really fun week in North Carolina with my sister and brother-in-law? And, when we ended up in South Carolina visiting Wesley and Daniel, our friends from Instagram? Well, we all went out for dinner the night before we headed back in Greenville, SC, at a bar called The 05. Everyone we talked to raved about their crispy brussels sprout salad. So naturally I ordered it because I LOVE brussel sprouts.
OH. MY. GOSH…. It did not disappoint. Deb and I wanted to come home and recreate it. We added a lot more goodies – aka toppings – on it and I think ours turned out a little better. ????
Here is how we made our crispy brussels sprout salad.
Crispy Brussels Sprout Salad
We didn’t measure any of the salad ingredients and you can obviously add as much as you want of each ingredient. So make it how you like.
Ingredients for Salad
- Brussels Sprouts
- Sweet potato
- Mixed Greens Salad
- Feta Cheese
- Sunflower Seeds
Cut the brussels sprouts and sweet potatoes in small bite size pieces. We threw them in the air fryer to cook them, but you could use the oven as well.
While those are cooking, make the apple cider glaze.
Apple Cider Glaze
- 1 cup of sugar (we used monk fruit sweetener)
- 1/4 cup apple cider vinegar
- 1/2 cup butter
- 1 tablespoon Honey
- 1 teaspoon vanilla
Directions: Bring all of the above, EXCEPT the vanilla, to a boil, stirring constantly. Reduce heat to medium and cook stirring constantly for 4 minutes. Remove from heat and stir in vanilla.
Time to Plate
Add your salad greens to a bowl or plate.
Top with the apple cider glaze.
Add the brussels sprouts, sweet potatoes, feta cheese and sunflower seeds.
And then… top with some buttermilk dressing. We actually made our own because we didn’t have any store bought on hand. I figured I would add that recipe below as well.
Low Fat Buttermilk Dressing
(Technically, we made ALMOND Milk Dressing – we had no buttermilk)
Combine everything, EXCEPT the balsamic vinegar and buttermilk, in a small bowl and mix well. Once that is done, stir in the balsamic vinegar and buttermilk.
Let me know if you try this crispy brussels sprout salad and what you think. I think it is absolutely delicious and will for sure have this again.
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That salad sounds great, I need to try it!! Also thank you for the Greek yogurt tip for the dog, my dog has the same issue as yours!
You need to!! And you are so welcome. I hope it works great like it has for Ivy!
Sounds good. Just so you know, I was older than you ladies when I learned that this vegetable is always referred to Brussels (plural) sprout or sprouts.
Hahahaha you are so funny Marie. Let us know if you try the recipe. 🙂
I made this recipe tonight but used Pumpkin/Squash instead of Sweet Potato. Here in Australia Pumpkin is NOT a dessert vegie lol. Anyway I made everything except the Buttermilk dressing….. I’m honest so frankly I couldn’t be bothered 🙂 The salad was AMAZING and my daughter, 30 and a picky vegetarian, loved it as well.
Oh my goooodness. That sounds so delicious. We are so glad you and your daughter loved it!!
[…] Mix all ingredients together making sure all of the radishes are coated. Place on an oiled baking sheet with foil. Bake for 45 minutes at 350 degrees. Remove from the oven and air fry for 10 minutes at 400 degrees. That last step is to get them crispy. If you don’t want to do that, bake them a little longer. We dipped them in our homemade ranch dip which I shared in a previous post. […]