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Brussels Sprout Winter Salad

Brussels Sprout Winter Salad

Winter Salad with Brussels Sprouts and Citrus

8 servings


Green Harissa

  • 1 jalapeno chile, seeds removed, chopped – SGC# 193078
  • 1 cup (packed) cilantro leaves with tender stems - SGC# 193201
  • ½ cup olive oil - SGC# 065312
  • ½ tsp ground caraway - SGC# 169771
  • ½ tsp ground cumin - SGC# 170266
  • Kosher salt & ground black pepper - SGC# 052100 & 169540


  • 1 lbs brussels sprouts - SGC# 191363
  • 1 Tbsp olive oil - SGC# 065312
  • 6 small oranges - SGC# 192724
  • 3 Tbsp white wine vinegar - SGC# 124919
  • 2 tsp poppy seeds - SGC# 170944
  • 1 cup plain whole milk Greek yogurt - SGC# 584130
  • Kosher salt - SGC# 052100


Green Harissa

  1. Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.
  2. Do Ahead: Harissa can be made 3 days ahead. Cover and chill.

Salad & Assembly

  1. Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.
  2. Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.
  3. Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.
  4. To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with ¼ cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.