Brussels Sprouts and Navel Orange Salad

Sadly this is not a pink-themed Hallmark Holiday recipe, but you might still enjoy this Brussels Sprouts and Navel Orange Salad recipe if you are planning on making dinner for your special someone this upcoming Valentine’s Day.

As discussed before in this other brussels sprouts post, I have become quite addicted to these mini cabbages after trying them in adulthood and wondering why on earth I previously associated them with the taste of dirty socks…

I assume it has something to do with preparation method.  And as brussels sprouts have become ever-trendy over the last several years, so too have become the numerous preparation methods to make this under-rated little vegetable absolutely delicious. My favorite ways to prepare brussels sprouts are to either roast them or to shred them for a salad.

In this salad I shredded the brussels sprouts in the food processor using the slicer attachment (while you can do this by hand, I definitely recommend a food processor or buying them pre-shredded if you can find it).  I also sliced some celery using the same attachment on the processor. I added in some diced scallions, some juicy and sweet segmented navel oranges, and topped the whole thing with candied almonds and a little goat cheese.

The dressing is just a simple apple cider vinaigrette that brings the whole thing together.

I love this type of salad because the brussels sprouts are robust enough to hold up to multiple days in the fridge.  They soak up the deliciousness of the dressing without getting all wilty like a normal lettuce salad would.(Aka, its the perfect salad for both the busy and the lazy…) 😉

((Of which I am both…))

Hope everyone has a wonderful week, and Happy Valentine’s Day!

Did you make this recipe? Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Happy cooking!