I have been ALL about brussels sprouts these days. Basically brussels sprouts and the Olympics. However lately I’ve been roasting them so much that I wanted to mix things up a bit and try something different. So what’s the next best thing?? Yup I made one big salad!
I mean it doesn’t get much easier than throwing everything into a big sizzling skillet, tossing the veggies with a yummy sweet vinaigrette and serving with fresh slices of fruit. Browning them in the pan gives the brussels sprouts so much added flavor while still keeping them nice and crunchy. I also suggest adding some chopped chicken for added protein to this salad for a filling healthy lunch or dinner! If you need a good marinade idea for the chicken, try the recipe I shared with my honey-orange chicken salad – the flavors are very similar to this dish and honestly one of my favorite chicken recipes for salads!
Now personally I love this salad fresh out of the skillet nice and warm, but I do want to note that you could also enjoy this salad cold too! I saved my leftovers the other day and they tasted just as delicious right out of the fridge, but this is totally a personal preference.
Also can we talk about how amazing the mixture of fresh sage and orange is in this salad? I’ve always been a fan of savory/sweet recipes so adding the fresh sage to this dish was a no-brainer. I also tossed in some toasted almond slices because I love crunch and texture with my salads, but feel free to use walnuts or pecans OR you could even omit them altogether if you have a nut allergy – totally up to you and will not change the flavor of this dish!
In a large skillet, drizzle olive oil and heat over medium heat.
Add brussels sprouts, onion and celery and cook, covered, for about 5 to 6 minutes until tender, stirring occasionally. Then uncover and continue cooking for an additional 2 to 3 minutes until brussels sprouts are starting to brown.
Meanwhile, in a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, sage and pinch of salt and pour over top of the brussels sprouts in the skillet. Cook an additional minute until everything is mixed well and heated through. Then remove the brussels sprout mixture from the heat and stir in the orange slices.
Toss together with toasted almond slices, serve warm and enjoy!
Serving Size: 1 cup • Calories: 207 • Fat: 13.4 g • Saturated Fat: 1.7 g • Carbs: 20.8 g • Fiber: 5.2 g • Protein: 5 g • Sugars: 9.3 g • WW Points+: 6 • Smart Points: 7