Brussel Sprout And Tomato Salad
A vibrant and fresh salad featuring roasted Brussels sprouts and sweet tomatoes, dressed with a tangy vinaigrette, perfect for light lunches or colorful side dishes.
Ingredients
Instructions
- Cook Brussels sprouts according to package directions and let them cool slightly.
- Mix vinegar, salad oil, chervil, salt, and pepper in a tightly covered jar; shake well.
- Pour the vinaigrette over the hot Brussels sprouts and refrigerate for at least 3 hours.
- Before serving, add sliced tomato, cherry tomatoes, or grape tomatoes.
- Sprinkle with snipped parsley before serving.
Tips & Substitutions
For best results, use fresh ingredients like parsley instead of dried. If you don't have chervil, fresh basil or dill can be good substitutes. For added texture, consider roasting the Brussels sprouts before adding the vinaigrette. This salad can also be enhanced with nuts or seeds for crunch. For those looking for a heartier option, you can add cooked quinoa as a base.
Serving Suggestions
This salad pairs beautifully with grilled meats, making it a great side for barbecues or picnics. Consider serving it alongside Frank Alper's Man's Barbecue Chicken for a complete meal. It can also be enjoyed on its own as a light lunch. For a more filling option, serve over a bed of mixed greens or with a side of crusty bread.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If you want to refresh the salad before serving, consider adding a splash of vinegar or a drizzle of oil. Avoid freezing this salad as the texture of the tomatoes and Brussels sprouts will change.
Nutrition & Diet Analysis (per serving)
Each serving of Brussel Sprout And Tomato Salad contains roughly 154 calories, with 2g protein, 12g carbohydrates, and 11g fat. It is an excellent source of vitamin C (63% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 657mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh Brussels sprouts instead of frozen?
Yes, fresh Brussels sprouts can be used instead of frozen. Trim and halve them, then blanch in boiling water for 3-5 minutes before cooling. This will help retain their vibrant color and texture, making the salad even more appealing.
How can I make this recipe vegan?
This recipe is already suitable for vegans, as it contains no animal products. Ensure that the vinegar and any additional toppings are also vegan-friendly. You can also enhance the flavor by adding ingredients like avocado or chickpeas for protein.
Can I prepare this salad ahead of time?
Absolutely! You can prepare the salad a day in advance. Just make sure to add the tomatoes and parsley right before serving to maintain their freshness and texture. The marination time allows the flavors to develop beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).