Brussels Sprouts Salad
A brussels sprout salad that is so good and filling with the addition of chickpeas and extra flavorful from the delicious dressing. The topping of green onion, red onions, feta cheese makes it a little extra special. A great addition to any holiday table!
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!