(Serves 6-8 as a side dish/appetizer)
When fall and winter come around, I’m always on the hunt for recipes that feel seasonal, hearty, and flexible enough to work for a quick at-home meal or to bring along to a gathering. I love bringing salads to parties because they add a much-needed pop of color, don’t require reheating, and usually stand out on a buffet table full of casseroles and heavier dishes.
This Winter Salad with Brussels Sprouts and Fig Vinaigrette checks every box: it’s beautiful, substantial, and packed with flavor. The combination of sweet fig spread and nutty Gruyere is one of my favorites, and the crispy roasted Brussels sprouts bring just the right amount of bitterness to balance it all out. It’s satisfying enough for a healthy weeknight dinner, yet elegant enough for a holiday table.
When I first made this, my husband asked, “What makes it a winter salad, does it wear a coat?” Wise guy. But even he loved it, and he hates Brussels sprouts. That’s how you know this one’s a keeper.
You Will Need:
Dressing:
- ¼ cup Apple Cider Vinegar
- ¼ cup extra virgin olive oil
- 3 tablespoons fig spread
- 1 tablespoon Dijon mustard
- 1 clove of garlic
- ¼ teaspoon Kosher salt
- Fresh ground pepper
Salad:
- 5 ounces mixed greens
- 1 head of romaine lettuce
- 2 cups Brussels Sprouts, about a half pound
- ½ cup shredded carrots
- 1 red pear
- 4 ounces Gruyere cheese
- ½ cup French Fried onions
- ½ cup candied/praline pecans
- About 1 tablespoon olive oil
- ½ teaspoon garlic powder
Instructions:
Make the dressing:
- Grate the garlic into paste using a handheld grater into the bottom of a measuring cup. Add the vinegar, mustard, fig spread, salt and pepper. Whisk to combine.
- Add the olive oil into the vinegar mixture in a slow, steady stream – whisking continuously until the dressing is emulsified.
Roast the Sprouts:
- Trim and peel the outer leaves of the sprouts. Cut in half.
- Toss with about a tablespoon of olive oil, garlic powder, salt and pepper.
- Cook in air fryer at 385 degrees on air fry, for about 15-20 minutes, tossing every few minutes OR roast on a sheet pan, cut side down, in 400 degree oven for about 20-25 minutes until browned.
Assemble the salad:
- Place the greens into a large salad bowl. Cut the Romaine into bite sized pieces and place in the bowl.
- Add the shredded carrots and fried onions.
- Roughly chop the pecans and add to the bowl.
- Add the crispy sprouts, including any deeply browned loose leaves.
- Slice the pears and place on top.
- Grate the cheese over the top.
- Drizzle about half of the dressing over the top. Toss and serve with extra dressing.
To prep ahead:
Make the dressing as described and store it in a glass jar/bottle/cruet in the fridge. Trim and halve the sprouts and store in a container in the fridge. Cook the sprouts while you assemble the rest of the salad as described above. Shake the dressing before pouring over.
