Warm Brussels Sprouts Salad with Caramelized Onions

Vegetarian Thanksgiving Warm Brussels Sprouts Salad with caramelized red onions

Warm Brussels Sprouts Salad with Caramelized Onions

Warm salad of lightly steamed Brussels sprouts, caramelized onions, dried cherries and garlic breadcrumbs, dressed in a maple-apple cider vinaigrette. Toss in a cup of quinoa to make it a main dish!

Course Side Dish

Cuisine Any

Keyword Brussels sprouts salad

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 332.7kcal

Author Susan Pridmore

Ingredients

Warm Brussels Sprouts Salad

4 tablespoons unsalted butter
2 large yellow onions coarsely chopped
¼ teaspoon kosher salt
2 teaspoons brown sugar
1 ½ pounds fresh Brussels sprouts
¼ cup Maple Dressing recipe below
½ cup Garlic Breadcrumbs recipe below

Maple Dressing

¼ cup apple cider vinegar
2 teaspoons maple syrup
1 teaspoon Dijon country mustard
½ teaspoon kosher salt
⅓ cup extra-virgin olive oil

Garlic Breadcrumbs

1 tablespoon unsalted butter
3 large garlic cloves minced
2 green onions (scallions) thinly sliced
1 cup homemade bread crumbs or panko style
1 tablespoon dried cherries cranberries or raisins
1 tablespoon pepitas

Instructions

Melt the butter in a large skillet over medium heat and add the chopped onions and salt. Toss to coat and cook until slightly softened, about 10 minutes. Reduce the heat to medium-low, and continue to cook until a deep caramelized color, about 45 minutes.
Add the brown sugar and cook another 15 minutes, moving the onions frequently around the skillet.
Either remove the leaves from the Brussels sprouts using your fingers or slice, using a food processor fitted with the slicer attachment. Rinse and place the leaves in a microwave-safe bowl. Cover with plastic wrap and microwave for 35 seconds. (Alternatively, steam the leaves over boiling water for 3 - 5 minutes.)
Whisk together all of the ingredients for the Maple Dressing, except the oil, until the salt dissolves. Slowly whisk in the oil.
Melt the butter for the Garlic Breadcrumbs in a medium skillet over medium heat and add the garlic and sliced scallions. Sauté until soft and add the breadcrumbs.
Toss to coat and sauté until just starting to crisp. Stir in the dried cherries and pepitas and continue to cook until the breadcrumbs are crispy.

Nutrition