Go Back
a white bowl with Brussels Sprouts, Fennel salad with blood oranges in it and grapefruit in a glass bowl.
Print

Brussels Sprout Salad with Fennel and Citrus

I like to call this the Sunshine Salad because it can brighten up any meal or day - especially in the middle of winter.
Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Author Lori Murphy

Ingredients

For Salad

  • 3 cups Brussels sprouts trimmed and thinly sliced
  • 1 cup fennel about ½ bulb | sliced or shredded
  • 2 grapefruits I used red
  • 2 Cara Cara oranges or your favorite
  • 2 blood oranges
  • 1 ¼ cup celery diced | about 1 ¼ cup
  • ½ cup shredded carrots
  • ½ jalapeno minced
  • 3 green onions sliced thin
  • ½ cup flat leaf parsley minced
  • ½ cup Trader Joe's Honey Roasted Almonds or any thinly sliced almonds

For Dressing

  • ¼ cup + 1T grapefruit and orange juice combined equivalent to ½ each juiced
  • 1 T honey
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp favorite hot sauce or more

Instructions

For the Citrus

  • Slice 1 grapefruits and 1 oranges in half and juice ½ of each. Reserve the other halves for salad.
  • With a small paring knife or utility knife, start at the top of the orange and slice down around the outside to remove the peel and pith (white part). Continue making your way around the fruit. 
  • Once you have the fruit peeled, take your small knife and gently work between each section to remove the fruit from the membrane. Place all fruit into a small bowl. You can cut some in half and keep some whole for garnishing.

For the Dressing

  • Pour the citrus juice into a measuring cup.
  • To the citrus juice, add the honey and slowly pour in olive oil while whisking to create an emulsion.
  • Season with the salt, pepper and hot sauce. Taste and add more if needed. Set dressing aside.

For Salad

  • Wash and trim Brussels sprouts. Thinly slice by first cutting in half from root to stem. Lay cut side down and slice across from root to stem again. Peel apart the layers and add to a medium bowl.
  • Alternatively, place Brussels sprouts in a food processor with a large shredding disk and run according to manufacturer's instructions.
  • Remove stalks from fennel bulb right where the bulb and stalks meet. Cut a slice off the bottom so the bulb can sit flat on the cutting board. 
  • Slice the bulb in half from tip to root and lay flat side down on cutting board and thinly slice across the bulb from tip to root. Add to bowl with sprouts.
  • If using pre-shredded carrots, add to bowl. Otherwise grate or shred carrots first.
  • Add remaining vegetables to sprouts and fennel.
  • Lightly toss the salad with the dressing but don't overdo it. Garnish with fruit and almonds.