Brassica Salad

Brassica Salad

1 Review
From: EatingWell Magazine, November/December 2016

Chef Jennifer Jasinski has this healthy recipe for Brussels sprout, cauliflower and radicchio salad on the menu at her restaurant Rioja for fall and winter. The balance of roasted vegetables alongside the tang of the oranges and the chewy sweetness from the apricots is a crowd-pleaser.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Hazelnut Vinaigrette
  • ¼ cup whole hazelnuts, toasted, divided
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons water
  • 2 teaspoons Dijon mustard
  • ¼ cup olive oil
  • 1 teaspoon chopped fresh thyme
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon finely chopped shallot
  • Salad
  • 16 medium Brussels sprouts (about 12 ounces), quartered
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 medium oranges
  • 4 cups shaved-thin raw cauliflower (some stem is OK)
  • 3 cups torn radicchio
  • 12 dried apricots, thinly sliced
  • ⅓ cup toasted whole hazelnuts


  • Active

  • Ready In

  1. Preheat oven to 500°F.
  2. To prepare vinaigrette: Place 2 tablespoons hazelnuts, vinegar, water and mustard in a food processor or blender; process until as smooth as possible. With the motor running, add ¼ cup oil in a slow stream through the feed tube until well blended. Add the remaining 2 tablespoons hazelnuts, thyme, ¾ teaspoon salt and pepper; process for a few seconds more or until the consistency is loose and chunky. Transfer to a small container and stir in shallot.
  3. To prepare salad: Toss Brussels sprouts with oil and salt on a large rimmed baking sheet. Roast until tender, 5 to 7 minutes.
  4. Meanwhile, suprême the oranges: Cut a thin slice off the top and bottom of each. Place on a flat surface. Slice off the peel and white pith below, following the curve of the fruit as you go. Holding the fruit over a large bowl, use a small sharp knife to cut between the membrane and each segment, letting the segments drop into the bowl. Drain any juice from the bowl.
  5. Add the Brussels sprouts to the oranges along with cauliflower, radicchio, apricots and hazelnuts. Drizzle with the vinaigrette and gently toss to combine.
  • To make ahead: Refrigerate the dressing for up to 5 days.

Nutrition information

  • Serving size: 1 cup each
  • Per serving: 201 calories; 15 g fat(2 g sat); 5 g fiber; 16 g carbohydrates; 4 g protein; 78 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 575 IU vitamin A; 72 mg vitamin C; 58 mg calcium; 2 mg iron; 167 mg sodium; 520 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ fruit, 3 fat

Reviews 1

January 23, 2017
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By: Lisa H.
Nice combo of roasted and toasted and sweet. I used one medium head of cheddar cabbage, which worked well. Definitely took longer than 35min, but I guess that's if all of the prep in the ingredient list has been done in advance.
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