Warm Brussel Sprouts Salad


1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)

1 lb. brussels sprouts

2/3 cup craisins

1/4 cup mayo

4 garlic cloves

1 lime

1/8 teaspoon cayenne (or more if you like a real kick!)

1/4 cup + 3 tablespoons olive oil

Salt and pepper to taste


In a food processor give the brussels a few pulses, so they are partially shredded and partially rough chopped. Once all the brussels are chopped, heat a tablespoon or two of olive oil in a large skillet over medium heat. Cook the brussels, tossing occasionally, until bright green and cooked through (about 6-8 minutes). During the last few minutes of cooking toss in the craisins so they’ll be nice and warm along with the brussels.While that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Pulse the ingredients together until well combined. With the processor still running, drizzle in 1/4 cup olive oil. Taste and add salt + pepper as needed. Cut the bread into large cubes and then toss in a few tablespoons olive oil. Spread the bread out into one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes).Once the brussels are cooked, toss with the dressing. Add in the croutons and give everything a nice toss. Serve warm. If you like your salad even more creamy you could easily double the amount of dressing the above recipe calls for.

Moira Kucaba

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