Shredded and Roasted Brussels Sprouts tossed with cranberries, walnuts, shallots; topped with rich, decadent baked goat cheese rounds; and drizzled with a smooth, tangy honey balsamic dressing. Easy enough for a week night and elegant enough for the holidays!
Hi guys! Happy Monday! How was everyone’s weekend? Mine was preeee-tty jazzy. My mom flew into town on Thursday and spent the entire weekend with Boy and me.
If you follow this blog, you know the past week has been a little rough for my family, with the passing of my grandmother. So it was really nice to have Da Mama in town.
There was a lot of eating… crab cakes, steak, lobster salad, calamari, and a brunch of champions to name a few stand outs.
Moments of indulging in libations… My mother and I whipped together a seriously delicious winter sangria that she is insisting I share on this here blog spot sometime soon.
A bit of shopping… this was an excursion to say the least, I’ll have to tell you about it later. But, ummmm, how in the world is it that only I bought stuff?! Someone needs to cut off my credit card. (Not really.)
A bunch of laughing
A hint of bickering (I keep it real here)
And tons of simply enjoying each other’s company
It was a great weekend to say the least, and it was exactly what this girl’s soul needed… some lovin.
Needless to say, I hope your weekend was half as good as mine.
Anyways, we are going to keep this short and sweet today, because while I had lots of fun over the weekend, I didn’t have lots of sleep, so I’m not functioning at 100%. Besides, forming a series of eloquent sentences has never been my forte… so it’s in both our best interests for me to keep this to the point. 😉Today’s dish – Roasted & Shredded Brussels Sprouts Salad with Baked Goat Cheese, Cranberries, Walnuts and Honey-Balsamic Vinaigrette.
This is one of my favorite salads but, if I’m being honest, I change my “favorite” something almost as often as I change my pajamas. Life as a food blogger requires continuous development of new recipes, so saying something is my favorite can be fleeting.
But, this salad has still been a constant favorite of mine… a few weeks and a bunch of pajamas later. 😉
Roasted brussels sprouts on their own are bomb dot com, but when you shred them prior, utilize them as the greens in a salad, and top-lock-n-drop it with deliciousness, they become something so much more.
They form a salad dreams are made of.
And they definitely transition into holiday salad perfection. This shredded brussels sprouts salad has all the texture and flavor bases covered. It is savory, smoky, salty, a touch garlicky, crunchy and nutty with pops of sweet cranberry deliciousness.
But, that is before you add the baked goat cheese rounds. The baked goat cheese adds a rich, creamy, cheesy decadence to this salad that will make your culinary heart sing. All it requires is a bit of marinating in olive oil, a quick dredge in panko and a flash in the
pan oven, so there is no reason it should be skipped!
However, every salad needs a dressing (duh) and the accompanying honey-balsamic vinaigrette is scruuuuuuumptious! It adds a touch of tangy, sweet, smooth flava and balances the fully loaded brussels sprouts salad out perfectly.
This brussels sprouts salad is easy and perfect for your weeknight meal rotation, yet elegant enough for your holiday table. All around it is a salad that I know your family will love. Until next time, friends, Cheers- to shreddin’ it up and chowin’ it down! (<– Lame, I know. I warned you I was tired!)
Shredded Brussels Sprouts Salad with Baked Goat Cheese & Honey Balsamic
- 1 Pound Brussels Sprouts – trimmed, outer leaves removed, cut in half & thinly sliced*
- 1 large Shallot – cut in half and thinly sliced
- 2/3 Cup Walnuts – chopped & toasted
- ¾ Cup Dried Cranberries
- Baked Goat Cheese:
- 4 ounce Log Goat Cheese
- 1 Cup Extra Virgin Olive Oil
- ½ Cup Panko Bread Crumbs
- Honey-Balsamic Vinaigrette:
- 1 Clove Garlic – smashed & peeled
- ¼ Cup Balsamic Vinegar
- 3 TBS Honey
- 2 tsp Dijon Mustard
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- ½ Cup Extra Virgin Olive Oil
- Marinate the Goat Cheese: Cut the goat cheese log into 4 equal rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds into a shallow baking dish and add olive oil. Transfer to the refrigerator and allow to marinate for at least 1 hour, up to 2 days, gently flipping goat cheese over periodically.
- Prepare the Vinaigrette: In a small jar add all vinaigrette ingredients except the olive oil. Cover and shake to combine. Add the olive oil, cover and shake again to combine. Place jar in the refrigerator for at least 30 minutes, up to 3 weeks, to allow the flavors to marry.
- Toast the Breadcrumbs: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add the panko and toast, stirring often, until golden brown and evenly toasted, about 5 minutes. Remove the panko from heat and transfer to a plate.
- Prepare the Goat Cheese: Preheat oven to 400 degrees. Line a small sheet pan with parchment paper and set aside.
- One disk at a time, remove the goat cheese rounds from the olive oil and place on top of the toasted panko, pressing to adhere. Flip rounds over and onto their sides to completely coat rounds with toasted panko. Transfer to prepared baking sheet. Repeat until all four rounds of goat cheese are coated. Set aside.
- Roast the Brussels: Line a large sheet pan with aluminum foil for easy clean up. Add the brussels and shallots. Drizzle with 2 tablespoons of olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to combine and spread into an even layer. Roast in oven 10-12 minutes, or until brussels are tender and golden brown, tossing halfway through cook time. Remove from oven and set aside.
- Bake the Goat Cheese: Place goat cheese in oven and bake until soft to touch when gently pressed with fingertip, about 6-8 minutes. Remove from oven and set aside.
- To Serve: In a large bowl, toss together the roasted brussels with the cranberries and walnuts. Drizzle in half of the dressing and toss to combine. Transfer to 4 serving plates and top each with a baked goat cheese round. Serve remaining dressing on the side. Enjoy!
*To Shred Brussels Sprouts: Use a mandolin, a sharp knife or a food processor fitted with the slicing blade.
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