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Description
A delicious and healthy salad featuring roasted Brussels sprouts, crisp apple slices, sweet dried cranberries, crunchy pecans, and tangy Gorgonzola cheese, all tossed in a vibrant balsamic vinaigrette.
Ingredients
- 1 Tbsp olive oil (for Brussels sprouts)
- 12 oz brussels sprouts, trimmed
- Dash of salt and pepper (for Brussels sprouts)
- 1 shallot, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans
- 1/4 cup crumbled gorgonzola
- 1 apple, sliced into thin slices
- Squeeze from 1/2 lemon (for apple slices)
- 2 Tbsp olive oil (for dressing)
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 tsp dijon mustard
- Salt and pepper, to taste (for dressing)
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toss Brussels sprouts with 1 Tbsp olive oil and a dash of salt and pepper. Transfer to prepared baking sheet and bake for 30 minutes or until crispy on the outside. Remove from oven and let cool.
- Meanwhile, make the dressing by whisking together 2 Tbsp olive oil, balsamic vinegar, maple syrup, and dijon mustard in a small bowl. Season to taste with salt and pepper.
- Slice the apple into thin slices and toss with lemon juice to prevent browning.
- Once the Brussels sprouts are cooled, slice them into thin strips.
- In a big salad bowl, toss together the Brussels sprouts, sliced shallots, dried cranberries, pecans, Gorgonzola cheese, and chopped apples.
- Pour dressing over the salad, toss, and serve right away.
Notes
- For a vegan option, omit the Gorgonzola cheese or use a vegan alternative.
- To toast the pecans, spread them on a dry baking sheet and bake for 5-7 minutes at 350°F (175°C), or until fragrant. Let cool before using.
- Feel free to substitute walnuts for pecans, or use dried cherries instead of cranberries.