Looking for a vibrant, healthy dish that will wow your taste buds and impress your guests? Look no further than this Warm Brussels Sprout Spinach Salad! Bursting with flavor from caramelized Brussels sprouts, crunchy walnuts, and sweet dried cranberries, this salad is not just a side dish—it's a celebration of fresh ingredients that come together in perfect harmony. With just 25 minutes of your time, you can create a stunning salad that’s as nutritious as it is delicious. Dive into this recipe and discover how to transform simple greens into a gourmet experience!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 cups fresh spinach
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the tough stem ends. Slice each sprout in half lengthwise to ensure even cooking and maximize caramelization.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the halved Brussels sprouts cut-side down in a single layer. Allow them to cook without moving for 5-7 minutes until they develop a golden-brown caramelized surface.
- Using tongs, gently turn the Brussels sprouts to cook the other side for an additional 3-4 minutes. Season with salt and freshly ground black pepper during cooking.
- While the Brussels sprouts are cooking, roughly chop the walnuts and prepare the fresh spinach by washing and patting dry with paper towels.
- Remove the Brussels sprouts from the heat and transfer them to a large mixing bowl. While still warm, add the fresh spinach leaves, which will slightly wilt from the residual heat.
- Sprinkle the chopped walnuts and dried cranberries over the salad. Toss gently to combine all ingredients and distribute the warmth evenly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the Brussels sprouts are still warm and the spinach is slightly wilted.
Tips
- Choose Fresh Brussels Sprouts: Look for firm, bright green Brussels sprouts without any yellowing or blemishes. Fresh sprouts will ensure a deliciously crisp texture in your salad.
- Don't Rush the Caramelization: Allow the Brussels sprouts to cook undisturbed for the first few minutes to achieve that beautiful golden-brown color. This enhances their natural sweetness and flavor.
- Experiment with Nuts: While walnuts add a delightful crunch, feel free to substitute with pecans or almonds for a different flavor profile that complements the salad.
- Add a Zesty Dressing: For an extra layer of flavor, consider drizzling a light vinaigrette or a squeeze of lemon juice over the salad just before serving.
- Serve Immediately: This salad is best enjoyed warm, so serve it right after tossing the ingredients together. The warmth from the Brussels sprouts will gently wilt the spinach, creating a perfect texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 13g
Saturated Fat: g
Cholesterol: 0mg
