Honey Lemon Goat Cheese Brussel Sprout Salad
Thinly sliced brussel sprout salad with endless possibilities.
My new favorite way to enjoy Brussels sprouts is to thinly slice them for salads, as shown in this recipe.
Ethan Chlebowski
Ingredients
Salad components
- brussel sprouts, thinly sliced1 bag454 g
- walnuts60 ga handful
- sweet potatoes, cubed1
- red onions, sliced1/4color
- saltto taste
- goat cheese, crumbled60 ga handful
Honey lemon vinaigrette dressing
- olive oil3 parts
- lemon juice1/2 part
- vinegar1/2 part
- dijon mustard1/2 part
- honey1/2 part
- thymea sprinkle
- saltto taste
Method
Step 1: Roast the potatoes & prep the vegetables
Dice the sweet potato into small cubes and with some oil until lightly browned in the oven.
Meanwhile, thinly slice the Brussels sprouts and the red onion.
Optionally the walnuts in a dry pan over medium heat until fragrant. Remove them from the heat and roughly chop them up.
Once everything is prepped, toss it all into a big bowl.
Step 2: Emulsify the dressing
Prepare the dressing by mixing the oil, mustard, lemon juice, and honey in a container. Put the lid on and shake vigorously until cohesive and . Add the minced thyme. Taste it. Add salt and adjust the lemon juice as you see fit.
Step 3: Assemble the salad & serve
Add a small sprinkle of salt to the vegetables and lightly toss to disperse. Drizzle some of the vinaigrette over the vegetables and use your hands to lightly toss the salad. Repeat until the salad is dressed to your liking This keeps well in the fridge for 2 or 3 days.
