A Brussels Sprouts Salad recipe that is a perfect side dish for any Thanksgiving meal 🙂
Brussels sprouts that are roasted to perfection are my favorite!!
Chickpeas are one of my favorite foods because they are so versatile and can be used in so many recipes. I included a link above to a brand that I love and use often!
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So, I had a few vacation days last week. I relaxed part of the time and worked so hard the rest of it:)) Can’t say enough about that relaxing tho…definitely something that I would like to try again soon;)
Salads of all sorts are what we are having around here lately, along with veggies, grilled chicken, salmon..you get the point. I’m trying so hard to be healthy at least part of the time. And maybe I will find that bikini bod along the way?? Please tell me it’s possible without starving, because I hate to starve and I love to cook!!
I love plain brussels sprouts in moderation. This salad changes all of that..warm or cold, just give me more and then some more.
These brussels get a sweet upgrade with chickpeas and a tangy dressing. They are even better the second day after everything hangs out together and the different flavors marry and become one:) The toppings are optional but, they really add a little crunch and tang which is not a bad thing in my book!
Fabulous Kitchen Tip: Soak onions in ice cold water with a little sugar before serving raw. It removes some of the strong flavor. That is what my mom always did, so….it must be done;)
Brussels Sprouts Salad
Ingredients
- 3 tablespoons butter
- 1/4 cup extra-virgin olive oil
- 4-5 cups brussels sprouts , stems removed & halved
- 1 teaspoon salt
- 1/4 cup sherry vinegar
- 1 cup chopped green onions
- 2 teaspoons whole grain mustard
- 2 teaspoons dried thyme
- 3 tablespoons honey
- 1/4 cup extra-virgin olive oil
- 8 oz . can garbanzo beans , drained and rinsed
- 1 tablespoon lemon zest
- 1/2 red onion , sliced
- 1/2 teaspoon black pepper
- 3 oz . feta
Instructions
- In large cast iron pan melt butter into olive oil at medium-high heat.
- Add brussels sprouts to oil and saute until cooked through and lightly brown and caramelized.
- While the brussels are cooking, mix salt, vinegar, green onions, whole grain mustard, thyme, honey, and olive oil in small bowl.
- Remove brussels sprouts from pan.
- Pour mustard mixture into hot cast iron pan.
- Simmer for 3 to 4 minutes until liquid is slightly reduced.
- Add garbanzo beans and lemon zest, stirring until beans are heated through.
- Pour mixture over brussels sprouts.
- Garnish with red onion, green onion, black pepper, and feta.
- Serve immediately. Can be kept in refrigerator up to 3 days. This is also good cold!