This Brussels sprouts and blood orange salad makes a vibrant side dish, winter bowl, or base salad. Crispy roasted Brussels, juicy blood oranges, tangy goat cheese, diced red onion, toasted pecans, and crunchy breadcrumbs come together for a beautiful balance of flavors and textures.
Bright, seasonal produce is the perfect pick for January meals.
Sweet blood oranges, crisped Brussels sprouts, creamy goat cheese, and a zesty blood orange vinaigrette give this salad a lively pop on the plate.
This crunchy winter bowl is satisfying and versatile: serve it as a side, a light lunch, or use it as a base for chicken, shrimp, tofu, or another protein. The combination of sweet, tart, crunchy, and creamy elements keeps every bite interesting.
Texture is key here—crispy edges on the Brussels and crunchy breadcrumbs add a satisfying contrast to the soft cheese and citrus segments.
If you enjoyed a grain-based winter Brussels and citrus bowl, you’ll love this simpler, Brussels-forward salad. It’s lighter but still full of flavor.
The salad is easy to prepare. I like to have everything prepped before I cook: segment the oranges, make the dressing, chop the pecans and crumble the goat cheese. That way, as soon as the Brussels are crispy, you can assemble and serve while the salad is still warm.
I shred the Brussels with a knife, spread them on a sheet pan, and broil on the center rack for about 8–10 minutes, flipping once. This gives them a nice char and crispness without overcooking.
Once the Brussels are roasted, combine them with diced red onion and segmented blood oranges, then drizzle with the blood orange vinaigrette and toss. Finish the salad with crumbled goat cheese, toasted pecans, and the golden breadcrumbs. Avocado is a lovely optional addition for extra creaminess.
Delish.
How I use this salad:
- As a side dish: Serve warm, at room temperature, or chilled. It pairs beautifully with grilled chicken or steak.
- As a light lunch: It’s quick to assemble and full of vegetables, making it a satisfying, lighter meal.
- As a base salad: Top with thinly sliced, breaded baked chicken or another protein for a heartier main course.
The result is a balanced bite every time—sweet, tart, crispy, crunchy, and creamy all at once.
This is my go-to winter salad—bright, crunchy, and endlessly repeatable.
Brussels Sprouts Blood Orange Salad
Crispy Brussels Sprouts Blood Orange Salad
2
to 4 people
Ingredients
- 1 ½ tablespoons olive oil
- 12 ounces Brussels sprouts, stems removed and thinly sliced/shredded
- kosher salt and pepper
- ¼ cup seasoned breadcrumbs
- 1 small shallot, diced
- 2 blood oranges, segmented
- ¼ cup chopped pecans
- ¼ cup crumbled goat cheese
Blood Orange Vinaigrette
- 2 tablespoons blood orange juice
- 2 tablespoons red wine vinegar
- 1 garlic clove, freshly grated or pressed
- kosher salt and pepper
- ⅓ cup olive oil
Instructions
- Preheat the broiler and position the oven rack in the center.
- Arrange the shredded Brussels sprouts on a baking sheet. Toss with 1 tablespoon olive oil and a generous pinch of salt and pepper. Broil 4–5 minutes, toss, then broil 2–3 minutes more, watching carefully so they don’t burn.
- Heat the remaining olive oil in a skillet. Add the breadcrumbs and stir until golden and crunchy. Season with a pinch of salt if desired.
- Transfer the roasted Brussels to a bowl. Add the diced shallot and orange segments. Drizzle some vinaigrette and toss to combine. Top with chopped pecans, crumbled goat cheese, and the toasted breadcrumbs. Serve warm or at room temperature.
Blood Orange Vinaigrette
- Whisk together the blood orange juice, red wine vinegar, grated garlic, and a pinch of salt and pepper. Slowly stream in the olive oil while whisking until the dressing emulsifies. Store sealed in the fridge for several days.
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Prettiest!