All gone :(
Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette
Yield: 4 servings
2 lbs brussels sprouts, shredded, washed, and dried
1/4 cup dried cranberries
2 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1 cup chopped apples (I used pink lady)
1/2 cup chopped red onion
1/2 cup walnuts, chopped
Maple Cider Vinaigrette
1/4 cup cider vinegar
1/2 tbsp dijon mustard
1 tbsp good maple syrup
1 tsp sriracha (optional but gives it a little something extra)
1/4 tsp salt
1/8 tsp pepper
1/2 cup olive oil
Prepare vinaigrette:
Whisk together all ingredients, streaming olive oil in at the end. This vinaigrette is best prepared ahead of time and refrigerated a few hours to develop flavors, but it will still be good if used immediately.
Preheat oven to 400F.
Pour shredded brussels sprouts and cranberries into a large baking dish and toss with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring a few times. Toast walnuts briefly in a frying pan with no oil over medium heat for 1 or 2 minutes, or until fragrant. Pour all ingredients into a bowl and toss with vinaigrette.
I loooooove brussels sprouts!! My hubby isn't a big fan of them though, so I usually just buy them for me :-)
ReplyDeleteMore for you, then :)
DeleteThis salad looks so yummy. A great winter pick me up. I am going to try to grow Brussels sprouts this spring and fall. We shall see. Planted the seeds in side today along with broccoli and cauliflower.
ReplyDeleteI really need to work on gardening. Haven't had any luck so far, but I know if I could see some results I would really enjoy it.
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