Food blog and weekly menu planning

Citrus Salad with Shaved Brussels Sprouts

I made a Citrus Salad with Shaved Brussels sprouts last weekend and loved everything about it. Anyone else 100% obsessed with citrus fruits right now? I can’t stop. I bought a few grapefruit the other day and let me tell you, I used to despise grapefruit because of the bitterness. But this grapefruit was slightly sweet and not bitter in the least. I’ve been using it in smoothies, eating it for breakfast, and now tossing it into salads. I keep going back to the grocery store for more, I’m hooked!

Fun fact: There are 5 different kinds of grapefruit (if you count pomelo), so I’ve linked to this handy guide from Bon Appetite if you want a little more information on the different types out there. I’ve been using pink grapefruit.

In addition to grapefruit, I also used blood orange slices in my salad. I even topped it with a citrus dressing. Like I said, I’m all in on citrus right now.

When making the salad, I really wanted a good crunch from the greens, so I opted for a mixture of shaved Brussels spouts and kale. Pro tip: put the dressing onto the greens and give them a good massage at least 15 minutes before you want to eat. This helps break them down a bit, but they’ll still have a good crunchy texture.

The other ingredients I used to round out this salad were Jicama, (which is like a cross between an apple and a potato), avocado, and pistachios. Jicama is another great winter fruit that is crunchy and mildly sweet. You could substitute an apple if you have one handy. Just toss everything together and you’re all set.

If you want to make this salad ahead of time, it will hold it’s texture well. Also, you could serve this with some baked salmon or grilled chicken for a heartier dinner recipe. I hope you love this Citrus Salad with Shaved Brussels sprouts as much as I do!

Don’t forget to snap a pic and tag us @straightandfarro so I can see what you’re making!

Salad lover? Try this Winter Kale Salad with Lemon Tahini Dressing.

Print Recipe
Citrus Salad with Shaved Brussels Sprouts
This winter citrus salad is bursting with flavor and filled with texture. This is no boring or ordinary salad. It's packed with healthy, seasonal ingredients and tastes amazing.
Citrus Salad with Shaved Brussels Sprouts
Course Main Dish
Prep Time 25 minutes
Servings
Ingredients
Salad Ingredients
  • 3 cups shaved Brussels sprouts
  • 3 cups chopped kale I used Lacinato Kale (Dinosaur Kale)
  • 1 red grapefruit or grapefruit of choice
  • 1 blood orange or seedless orange
  • 1/2 cup jicama
  • 1 avocado
  • 1/2 cup shelled pistachios Or nut of choice
  • 1/4 cup feta cheese Optional
Citrus Dressing
  • 1/2 cup grapefruit juice
  • 1/4 cup olive oil
  • 1 tbsp sherry vinegar
  • 1 pinch kosher salt
Course Main Dish
Prep Time 25 minutes
Servings
Ingredients
Salad Ingredients
  • 3 cups shaved Brussels sprouts
  • 3 cups chopped kale I used Lacinato Kale (Dinosaur Kale)
  • 1 red grapefruit or grapefruit of choice
  • 1 blood orange or seedless orange
  • 1/2 cup jicama
  • 1 avocado
  • 1/2 cup shelled pistachios Or nut of choice
  • 1/4 cup feta cheese Optional
Citrus Dressing
  • 1/2 cup grapefruit juice
  • 1/4 cup olive oil
  • 1 tbsp sherry vinegar
  • 1 pinch kosher salt
Citrus Salad with Shaved Brussels Sprouts
Instructions
  1. Remove stems from Brussels sprouts and chop with a knife or grate until shredded.
  2. Rinse kale, remove stem, and chop.
  3. Cut open the grapefruit and remove the fruit. The juices will begin to gather in the bottom of the grapefruit. Let juices drip into a measuring cup and once all of the grapefruit has been removed, squeeze the remaining juice into the measuring cup.
  4. Add olive oil, a pinch of kosher salt, and sherry vinegar to the grapefruit juice and mix well. I actually put mine into a mason jar with a lid and shake it vigorously.
  5. Toss the greens with half of the dressing, massaging the leaves with your hands and set aside to rest for at least 15 minutes.
  6. Once greens are dressed, chop all of the other ingredients: jicama or apple, avocado, and blood orange slices.
  7. Combine all chopped ingredients with the greens, toss, to combine and add any additional dressing as needed.
  8. Top with pistachios and feta cheese and serve.
Recipe Notes

The dressing won't be thick. It spreads evenly so you may not need to add all of it to the salad. If you add too much, it will pool at the bottom of the serving dish or plate.

If your grapefruit is tart (mine were sweeter), feel free to add a little bit of honey to the dressing.

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