Brussels Sprout Salad
This was the best salad I've made in a long time! I didn't think I would like the brussels sprouts, but they were great!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | brussels sprouts, ends trimmed and sliced into quarters |
| 2 tablespoons | olive oil |
| kosher salt and freshly ground black pepper | |
| 5 | big handfuls baby arugula |
| 1 | fuji or gala apple, diced |
| 1 cup | red seedless grape, sliced in half |
| 1/2 cup | crumbled feta cheese |
| VINAIGRETTE , recipe follows | |
| 3/4 cup | olive oil |
| 1/4 cup | red wine vinegar (or your choice of vinegar) |
| 1 tablespoon | dijon mustard |
| 1 | shallot, minced |
| kosher salt and freshly ground black pepper |
Directions:
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.
Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Drizzle with about 1/2 cup of the Simple Vinaigrette. Toss everything together.
Simple Vinaigrette:
Add the oil, vinegar, mustard and shallots to a jam jar and shake it up. Taste for seasoning and adjust as necessary with salt and pepper.
Recipe courtesy Jamie Deen
CATEGORIES: Brussels Sprout Side Dish Salad View All
Source: foodnetwork.com
