In these last days of winter, I recommend you try this Crispy Brussels Sprouts and Spinach Salad with toasted pepitas.  It’s salty, flavorful and different  — a not your average salad to spice things up before Spring arrives.

My favorite part of the brussels sprout is the salty and crispy outer leaves that fall off into the pan.  In this dish, you create that best part by pulling off the outer leaves of the brussels sprouts and roasting them with olive oil, salt and pepper in the oven for about 15 minutes.  Meanwhile, you toast pepitas stovetop until they brown and begin to pop, tossing them from the pan directly onto the bed of spinach.  Then you combine the pepitas and spinach with a simply grapeseed oil and honey vinaigrette.  Once the brussels sprouts come out of the oven, you let them cool for a bit, then mix them into the salad bowl.  You’ll want to serve it immediately so as to preserve the crispiness.

I keep staring at the screen today trying to figure out what else to write in this post.  And my mind is just filled with things that either aren’t really worth writing down or candidly I shouldn’t write down.  Or worse that brain of mine almost finds a little comedic story to tell or a small, insightful thought and then its gone (read:  I keep getting interrupted by kids screaming).   I will therefore be my own editor and keep this post short.

I leave you with a final request.  If you are enjoying this blog, please like it on Facebook, follow weekendtable on twitter or share the site with friends so that they can enjoy it too! Weekend Table is ramping up for Spring with some giveaways coming soon!

Crispy Brussels Sprouts and Spinach Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 12 oz brussels sprouts
  • ¼ cup olive oil
  • Salt and Pepper to taste
  • 4-5 oz of spinach
  • 2 tsp olive oil
  • ⅓ cup pepitas
  • 2 tbsp grapeseed oil
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • Salt and Pepper to taste
  1. Preheat oven to 425 degrees.
  2. Chop of the nub of the brussels sprouts and peel off leaves. When you get to the heart of the sprout, chop it in half or fourths depending on size.
  3. Toss sprouts with olive oil and generously salt and pepper.
  4. Spread out evenly over a large cookie sheet in a single layer.
  5. Bake for 14-17 minutes to desired level of burntness.
  6. Meanwhile, place spinach in a salad bowl.
  7. Heat 2 tsp olive oil in small frying pan on medium high heat. Add pepitas and toast for a 3-5 minutes until they begin to brown and start popping. Pour directly onto bed of spinach.
  8. Combine grapeseed oil, honey, vinegar and salt and pepper and whisk until honey and vinegar are evenly distributed.
  9. Toss spinach, pepitas and vinaigrette together.
  10. Right before serving, add in the the crispy brussels sprouts. Serve immediately.

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