Over Memorial Weekend we went to D.C. to go visit Tara (of Tara’s Multicultural Table) and her family. There will be more on that trip tomorrow, so stay tuned! On Sunday, we went to a Farmer’s Market. We were so happy to have decided to drive so we could actually buy produce to take home with us the next day!
We took home two cartons of big, beautiful Brussels sprouts, a bunch of red beets, cinnamon peanut butter from Sprelly, sweet potato pasta from Gypsy Hill, and some local honey.
I’ve used the peanut butter in a popcorn recipe that you’ll see in July. I’ve used one beet to make some sweet potato beet baby food and another for a beet potato salad, I’m not sure yet when I’ll share that latter recipe with you. The honey is about to be opened (I just emptied what we had already) and I’m still deciding what to do to highlight the fresh pasta. The Brussels sprouts are showcased in today’s recipe.
I had planned on making this Brussels sprout salad a few days after we got back from our trip but a night of feeling ill postponed the dinner plans for when our family was here for the little man’s baptism. With 5 extra people who also enjoy Brussels sprouts I had to expand my supply with a bag from the grocery store. Separating the leaves of the sprouts to create the “lettuce” for the salad is tedious work, the large Brussels sprouts from the Farmer’s Market were very much appreciated! As was the help I recruited from the moms.
This salad does take some time to make, but it can easily be done in stages. And it is absolutely worth it! We’ve never had Brussels sprouts raw before and tossed in a salad with warm caramelized onions and tart dried cherries is a fresh way to enjoy this vegetable in the spring and summer.
This salad makes 8 servings. I paired it with grilled pork chops and mashed potatoes.
Brussels Sprouts Salad with Caramelized Onions
- 4 tbsp butter
- 2/3 C plus 4 tbsp olive oil, divided use
- 4 Vidalia onions, sliced
- 4 tsp brown sugar, divided use
- 2 lb Brussels sprouts, leaves removed
- 2 tbsp dried cherries (or more, to taste)
- 1/2 C apple cider vinegar
- 2 tsp agave
- 4 tsp Dijon mustard
- In a large skillet over medium heat melt butter and 4 tbsp olive oil. Add sliced onions and caramelize for 1 hr. In last few minutes stir in 2 tsp brown sugar and a little bit of salt. (You could also do this in the slow cooker.) Set aside.
- Make dressing: Whisk together vinegar, 2 tsp brown sugar, agave, mustard, and 2/3 C olive oil. Season to taste with S+P.
- Place Brussels sprout leaves in a microwave safe bowl, cover with plastic wrap, and microwave about 1 minute. Note: This will not cook the sprouts but will warm them slightly.
- Toss warmed Brussels sprouts with dried cherries, caramelized onions, and dressing.
*This recipe is modified from Susan at http://thewimpyvegetarian.com/2014/11/warm-brussels-sprouts-salad-with-caramelized-onions/*
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