Filled with creamy avocado, sweet bits of clementines and meaty pistachio kernels, this quick and easy Brussels Sprouts Salad recipe is dressed with a light and tangy Grapefruit Vinaigrette.
![Brussels Sprouts Salad with Grapefruit Vinaigrette | A light, tangy salad with avocado, clementines and more](https://sarahscucinabella.com/wp-content/uploads/2014/12/Brussels-Sprouts-Salad.jpg.webp)
This recipe was created for my client Pompeian but all opinions are my own.
We are swiftly approaching the official start to winter (and already firmly planted in cold-dom), so who wants to eat salad? Refreshing, cool salads harken more toward the balmy days of summer than the bone-chilling days of winter. And this time of year comfort food rules with its hearty stews and roasts …
But why can’t salads — the right salads — almost be perfect for winter?
They can be, for sure, especially if you’re talking about a fabulous citrus-y salad with raw Brussels sprouts, creamy avocados and meaty pistachios. That’s a salad perfect for winter — because those are the flavors that are in season right now.
With a subtle mix of flavors and textures, this salad uses shredded Brussels sprouts raw. They add a nice crunch to the bright flavors and textures. Brussels sprouts are my favorite vegetable, but it wasn’t until the last year (thanks to a crazy popular salad mix sold at Costco) that I realized they are fabulous served raw.
![Grapefruit Clementine Olive oil](https://sarahscucinabella.com/wp-content/uploads/2014/12/Grapefruit-Clementine-Olive-oil.jpg.webp)
For the dressing for this Brussels sprouts salad, I used fresh grapefruit juice, garlic, salt and pepper with Pompeian Extra Virgin Olive Oil. I love the flavor of this olive oil, and it pairs so well with the bright flavor of grapefruit (I used ruby red, but you could use a more tart variety, if you prefer) and zesty garlic. You might remember that I have been working with Pompeian this year developing recipes, but I can tell you that even if I wasn’t I would be buying this oil for dressings because it has such a nice olive-y flavor.
And something cool this holiday season? You can go to Facebook.com/Pompeian or Pompeian.com to create your own personalized bottle of Pompeian Extra Virgin Olive Oil — all you have to go is use the tool there to generate and print a customized label to place on a 24 oz. bottle of Pompeian extra virgin olive oil. How fun, right?
![Brussels Sprouts Salad Ingredients](https://sarahscucinabella.com/wp-content/uploads/2014/12/Brussels-Sprouts-Salad-Ingredients.jpg.webp)
Making this Brussels sprouts salad is so quick and simple. Here’s what you do: Mix the ingredients. Whisk together the dressing. Pour over the veggie mix. Toss well. Chill. That’s it. In just a few minutes, it’s all made and just waiting for you to dig in.
And, of course, you could dig in right away. But this is a salad that gets better when it has a few minutes to chill a bit. The flavors meld together into a pleasant, craveworthy thing. And if you want, serve it with something warm like grilled chicken or steak or sauteed shrimp. That makes it all the better.
Are you a Brussels sprouts fan?
![Brussels Sprouts Salad Recipe with Grapefruit Vinaigrette](https://sarahscucinabella.com/wp-content/uploads/2014/12/Brussels-Sprouts-Salad-with-Avocado.jpg.webp)
Brussels Sprouts Salad with Grapefruit Vinaigrette
![Brussels Sprouts Salad with Grapefruit Vinaigrette](https://sarahscucinabella.com/wp-content/uploads/2014/12/Brussels-Sprouts-Salad.jpg.webp)
Ingredients
- 4 cups shredded Brussels sprouts, (about 9 oz)
- 1 avocado, , pitted, peeled and diced
- 2 clementines, , peeled, segmented and halved
- 1/4 cup pistachio kernels, (shells removed)
- 1/3 cup fresh grapefruit juice
- 1/4 cup Pompeian Extra Virgin Olive Oil
- 1 clove garlic, , minced
- salt and pepper, , to taste
Instructions
- In a large mixing bowl, stir together the Brussels sprouts, avocado, clementines and pistachio kernels.
- In a small bowl, whisk together the grapefruit juice, olive oil, garlic, salt and pepper until it is fully combined. The dressing should look cloudy -- which means it's emulsified and ready to use.
- Pour the dressing over the Brussels sprouts mixture and toss to combine. Taste, and season with additional salt and pepper, as needed.
- Chill until ready to serve.
Disclosure: I was compensated for creating this post but all opinions are my own.
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