Brussels with Creamy Honey Dijon

Here’s a quick and easy salad for a week night.  You can add meat to make it more hearty, and the nuts and cheeses are totally interchangeable.

First, make this dressing.  The more time it has to hang out, the more time the flavors get comfy cozy with one another.  I’m a big fan of Kite Hill’s plain yogurt for so many different uses.  Honestly, I like to eat it straight up (which is NOT the case with other plain yogurts), but it’s sooo good in recipes that would usually call for something dairy with a bit – but not too much – of tang.  Like, anything that calls for buttermilk or greek yogurt.  And it’s thick, unlike the forager yogurt made from cashews.   This sounds like a sponsorship!  Kite Hill, send me some goodies!!  😛

Creamy Honey Dijon Dressing

Ingredients:

• 150 grams (3/4 cup) plain yogurt (I used Kite Hill almond yogurt)
• 1/4 cup extra virgin olive oil
• 2 tbsp dijon mustard
• 2 tbsp stone ground mustard
• 4 tbsp honey (sub agave for vegan option)
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• salt and pepper to taste

Blend everything together.

It will keep for a week in the fridge, but you will use at least half, if not all, in this recipe (depending on how much you make).

I spend nap time trimming and slicing 2 pounds of Brussels sprouts, but you can buy them already shredded if you are so inclined.

I did a quick saute in some olive oil before adding them into a large mixing bowl with half the dressing.  You don’t have to saute them.  They are perfectly good raw, if you don’t mind a crunchier salad (that’s how I make my Brussels Caesars).  My gut is not super keen on raw cruciferous anymore, which is why I broke them down a little by sautéing them in oil first.  But if you want to go for it raw, just toss it in dressing for a few hours before you’re ready to eat.

The rest of the salad is arugula, pecans, and feta.  And more dressing 🙂

But like everything I make, it is highly adaptable.

Other combo ideas…arugula/pistachios/feta, kale/walnuts/chevre, kale/pepitas/chevre, arugula/pinenuts/pecorino romano…

Brussels and Arugula Salad

Ingredients:

• 2 pounds of Brussels, thinly sliced*
• 2-3 cups arugula
• 1 cup pecans**
• 1/2 cup feta, crumbled
• creamy honey dijon dressing (see above)

Directions:

Chop the ends off the Brussels, and then slice them into thin ribbons (or use a shredder setting on a food processor).

Cook in a saute pan with a tbsp of olive oil until just starting to get tender.  In a large mixing bowl, toss with half the dressing.  Once it cools add the arugula and add more dressing as needed/desired.

Before serving top with pecans and feta (see alternate nut and cheese options above).

*If you like extra crunchy salads and don’t mind raw veggies, skip the saute step and toss shredded Brussels with dressing well in advance of serving.

**Feel free to toast the pecans first.  I would have, but I was short on time.  10 minutes at 375-400 should be good.

I don’t want to brag here, but as soon as my kids found out we were having Brussels sprouts they literally started chanting and cheering with excitement.  Kyle and I were cracking up.  They loooove Brussels, and while their preferred form is roasted they each had seconds and thirds of this salad.  And this was after they each guzzled down half a bottle of my home brewed kombucha.  I think my (hippie) work here is done.

Somehow she doesn’t look three here…also it was 80 degrees as we decorated the house for Halloween.  I have conflicting feelings about this warm of an October…