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
By rls
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
Ingredients
- 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:
Instructions
- 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!
One Response
Jen @ Yummy Healthy Easy
What a beautiful salad!! Perfect for St. Patrick’s Day!