Roasted Brussels Sprouts Salad
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Roasted Brussels Sprouts Salad with Green Apple, Walnuts, Cranberries, and Maple Champagne Vinaigrette. In other words, brussels sprout bliss! Our month of clean eating is coming to an end. Yet with recipes like this roasted brussels sprouts salad, I think I could go on eating salad forever.
It has been a crazy week in the Collier house. Lt. Dan was out of town all week. I managed to pull a muscle that’s had me limping around for days. Plus, the kids’ spring activities have picked up and I’ve been on chauffeur duty every day in the afternoons. (Is it spring yet?)
Sometimes it makes me wish I lived on an isolated farm out in the middle on nowhere, and homeschooled.
Nah… I bet that would just mean more drive time!
Nevertheless, I’m still trying to make sure there is something fresh and healthy on the dinner table each night.
While Dan was away, the kids and I found ourselves eating dinner salad most nights. Some with meat and some without. They never mind a salad for dinner, as long as it’s filling, crunchy, and offers a bit of sweetness.
We found this roasted brussels sprouts salad to be a hit with everyone. The kids love the crispy edges on the brussels, the tart apples, and of course, the sweet maple vinaigrette. And I love how easy it is to pull together a quick healthy meatless meal.
I simply shaved brussels sprouts thin, drizzled them with oil, and roasted them in a piping-hot oven.
While the brussels were crisping, I made an easy vinaigrette with maple syrup and sparkling champagne vinegar to drizzle over the top. Then I loaded the hot brussels sprouts with toasted walnuts, dried cranberries, and fresh green apples.
The hot-cold, sweet-tart, rustic-elegant clash of flavors (and textures) is highly appealing. I think we’ll keep making this Roasted Brussels Sprouts Salad until spring really shows up.
Roasted Brussels Sprouts Salad
- Preheat the oven to 450 degrees F. Slice (shave) the brussels sprouts very thin and divide equally onto two large rimmed baking sheets. Drizzle each pan with 1 tablespoon of olive oil. Salt and pepper the shaved brussels sprouts liberally. Then toss to coat and spread out evenly over each baking sheet. Roast in the oven for 15 minutes. Flip the shaved Brussels and spread out again. Then continue roasting for another 15-25 minutes until the edges are crispy.
- Meanwhile, place the remaining 4 tablespoons of olive oil in a glass jar and add the vinegar, maple syrup, and mayonnaise. Screw the lid on the jar and shake vigorously until smooth. Salt and pepper the dressing to taste.
- Once the Brussels sprouts and maple vinaigrette are ready, slice the apples into paper-thin wedges. Distribute the crispy Brussels sprouts onto four plates and top with apple slices, walnuts, and dried cranberries. Drizzle each salad with maple vinaigrette and serve while the roasted Brussels sprout salad is still warm.
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