I don’t often like to eat salads (I’d rather eat my veggies cooked vs. raw), but here’s a winter salad that is a twist on the usual green salad. With it’s nice and light, fresh flavors, it will bring you out of your salad rut and relieve some of the doldrums of a long, cold winter. I usually like winter, but this year, it’s dragging on much too long with the frigid, single-digit temps. Come on, Spring!
Winter Roasted Brussel Sprout Salad
Nice and light, fresh flavors; it will bring you out of your salad rut and relieve some of the doldrums of a long, cold winter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 2 Servings
- 1 Granny Smith or other tart apple
- 1 pound Brussels sprouts
- 1/4 cup toasted pecans
- 2 tablespoons shredded Parmesan cheese
- 4 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dried thyme leaves
- salt and black pepper, to taste
For the Dressing:
- Preheat the oven to 375*F.
- Rinse the brussel sprouts and remove the outer couple of leaves. With a sharp chef’s knife (or a mandolin), thinly slice the brussel sprouts.
- Place the slices on a baking sheet and toss with 1 tablespoon of olive oil and dust with salt and pepper.
- Place the baking sheet in the oven and roast for ~10 minutes. They will be beginning to brown and get crispy. Remove from oven and place in a large bowl.
- In a separate small bowl, mix together the dressing ingredients – olive oil, cider vinegar, honey, lemon juice, thyme, salt, and pepper. Whisk to combine, and pour over the roasted brussel sprouts.
- Core and slice an apple, and place slices on top of the salad. Sprinkle the salad with roasted pecans and shredded Parmesan cheese. Then, dig in! So easy!