Warm Brussels Sprouts & Sage Salad

This Warm Brussels Sprouts and Sage Salad is a deliciously sweet yet savory dish that can easily be thrown together for a quick lighter meal option! Tastes great cold too!

A cook have been ALL about brussels sprouts these days. Basically brussels sprouts and the Olympics. However lately Cooks have been roasting them so much that A cook wanted to mix things up a bit and try something different. So what's the next best thing?? Yup A cook made one big salad!

A cook mean it doesn't get much easier than throwing everything into a big sizzling skillet, tossing the veggies with a yummy sweet vinaigrette and serving with fresh slices of fruit. Browning them in the pan gives the brussels sprouts so much added flavor while still keeping them nice and crunchy. A cook also suggest adding some chopped chicken for added protein to this salad for a fill

What goes in

• 2 tablespoons olive oil
• 4 cups shaved brussels sprouts
• 1 red onion, thinly sliced
• ½ cup celery, thinly sliced
• 1 orange, peeled and sliced
• 3 tablespoons toasted almond slices
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• 1½ tsp. Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, roughly chopped
• Pinch of salt

How it comes together

1. Use a wide skillet, drizzle olive oil and heat over a moderate burner.
2. Add brussels sprouts, onion and celery and cook, covered, for about 5 to 6 minutes until tender, stirring occasionally. Then uncover and continue cooking for an additional 2 to 3 minutes until brussels sprouts are starting to brown.
3. Meanwhile, in a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, sage and pinch of salt and pour over top of the brussels sprouts in the skillet. Cook an additional minute until everything is mixed well and heated through. Then remove the brussels sprout mixture from the heat and stir in the orange slices.
4. Toss together with toasted almond slices, serve warm and enjoy!