Winter Salad With Brussels Sprouts And Citrus

Name: Winter Salad With Brussels Sprouts And Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 serrano chile, seeds removed, chopped; 1 cup (packed) cilantro leaves with tender stems; 1/2 cup olive oil; 1/2 teaspoon ground caraway; 1/2 teaspoon ground cumin; Kosher salt, freshly ground pepper; 1 pound brussels sprouts; 1 tablespoon olive oil; 6 small citrus (such as navel or blood oranges or tangelos); 3 tablespoons Champagne vinegar; 2 teaspoons poppy seeds; Kosher salt; 1 cup fromage blanc or plain whole-milk Greek yogurt; 1 teaspoon nigella seeds (optional)

Servings: persons

1 serrano chile, seeds removed, chopped
1 cup (packed) cilantro leaves with tender stems
1/2 cup olive oil
1/2 teaspoon ground caraway
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 pound brussels sprouts
1 tablespoon olive oil
6 small citrus (such as navel or blood oranges or tangelos)
3 tablespoons Champagne vinegar
2 teaspoons poppy seeds
Kosher salt
1 cup fromage blanc or plain whole-milk Greek yogurt
1 teaspoon nigella seeds (optional)

1
Puree chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.
2
Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.
3
Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.
4
Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.
5
To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with 1/4 cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.
6
Harissa can be made 3 days ahead. Cover and chill.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 serrano chile, seeds removed, chopped, 1 cup (packed) cilantro leaves with tender stems, 1/2 cup olive oil, 1/2 teaspoon ground caraway, and more.

Yes, Winter Salad With Brussels Sprouts And Citrus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!