Receta Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing {vegetarian, gluten-free}
I'd forgotten how much my husband Ted loves Brussels sprouts until I watched him devour a bowl of this salad for lunch the other day. I don't love them quite as much, but I could bathe in the warm maple syrup and mustard dressing that gives these particular Brussels sprouts their sweet, tangy character. Country-style grainy Dijon, speckled with whole mustard seeds, adds texture to the dressing, which is made right in the pan with the vegetables. For a holiday meal, do your prep ahead of time, and cook the sprouts at the last minute. The heat of the sprouts will melt the cheese just a little bit. If you don't like goat cheese, use feta, or omit cheese for a vegan salad. Substitute cashews or pecans for the almonds. You'll want to serve this salad warm -- not hot, and definitely not cold. It's perfect for the holiday table, yet quick and easy enough for an everyday side dish with chicken, fish, or steak.
Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing
From the pantry, you'll need: maple syrup, Dijon mustard, extra virgin olive oil, onion, goat cheese, almonds, kosher salt, fresh black pepper.
Serves 4; can be multiplied.
Ingredients
- 1/4 cup whole almonds
- 3 Tbsp extra virgin olive oil
- 1 lb Brussels sprouts, ends and outer leaves trimmed, cut in quarters lengthwise through the root
- 1 small onion, diced
- 1 Tbsp maple syrup
- 3 Tbsp Dijon mustard (country style, with seeds)
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- 1 oz soft goat cheese, crumbled
Directions
In a large, dry, nonstick frying pan, heat the almonds over low heat for 3-4 minutes, until warmed through but not burned. Remove to a bowl and set aside.
Pour the oil into the pan, and heat for 20 seconds. Add the Brussels sprouts and onion, and toss to coat with the oil. Cook, shaking the pan frequently, for 5 minutes. If your sprouts are large and still not cooked through, add 1 tablespoon of water and immediately cover the pan. Let them steam for 1 minute. Remove the cover, and shake again to make sure no sprouts are sticking to the pan.
In a small bowl, quickly stir together the maple syrup, mustard, salt and pepper. Add this to the Brussels sprouts along with the almonds. Use a rubber spatula to stir everything together.
Transfer to a serving dish, and dot here and there with goat cheese crumbles, which will soften from the heat of the Brussels sprouts and get a little bit melty.
Serve warm.
More Brussels sprouts dishes:
Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese, from The Perfect Pantry
Tofu and Brussels sprouts fried rice, from The Perfect Pantry
Brussels sprouts chips, from Nom Nom Paleo
Roasted Brussels sprouts with cranberry pistachio pesto, from Steamy Kitchen
Shredded Brussels sprouts and apples, from 101 Cookbooks