This holiday salad will take your roasted Brussels sprouts to a new level with the addition of red onions, red apple and nuts, cheese and dried cranberries if desired. It looks and tastes like a celebration! Brussels sprouts are nutritional powerhouses, loaded with vitamins, phytonutrients, cholesterol-reducing fiber and antioxidants.
For more health information about Brussels sprouts, click here.
Roasted Brussels Sprout Salad with Apple Cider Vinaigrette
Makes 6 servings*
Ingredients:
For the salad:
2 pounds Brussels sprouts, rinsed and dry – ends trimmed off and halved or quartered if large
1 medium red onion, sliced
1 small red apple, thinly sliced
4 tablespoons extra virgin olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground pepper
1/2 cup toasted nuts (pecans or walnuts) if desired
1/2 cup crumbled feta or blue cheese if desired
1/4 cup dried cranberries if desired
For the dressing:
1/2 cup apple cider
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar with the mother (like Bragg)**
1 Tablespoon whole-grain mustard
1 Tablespoon pure maple syrup
Kosher salt and pepper to taste
Instructions:
- Preheat oven to 425° F with the rack set in the middle position.
- Line a half sheet pan with parchment paper or non-stick foil.
- Toss the cut Brussels sprouts in the olive oil with the salt and pepper. Spread out on the sheet pan with the cut side down about one inch apart and roast until tender and lightly browned – about 15 to 20 minutes.
- While the sprouts roast, make the dressing by bringing the apple cider to a boil in a small saucepan over medium–high heat. Boil until reduced to 1/4 cup, about 5 minutes. Whisk in the olive oil, vinegar, mustard and maple syrup. Add Kosher salt and pepper to taste.
- Add onions to the sprouts on the pan and roast until the onions are tender – about 3 to 5 minutes.
- When onions are done, add the sprouts and onions to the raw apples in a large bowl and mix. Add the dressing and toss to mix in. Then add nuts and cheese if desired. Transfer to a serving dish or you can plate for individual salads.
*You can easily double but you will need another pan.
**Apple cider vinegar with the mother means that it is fermented, unprocessed, unpasteurized and unfiltered,
and contains proteins, vitamins, minerals, enzymes, phytonutrients, antioxidants and good bacteria.
Adapted from eatingwell.com
