Winter Brussels Sprout Salad
Salad
Prep time:
15 mins
Total time:
20 mins
INGREDIENTS
- Salad:
- 1 pound Brussels sprouts, thinly sliced
- 2 teaspoons olive oil
- Salt and black pepper, to taste
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries (optional)
- 2-3 tablespoons blue cheese or Gorgonzola, crumbled
- Dressing:
- 2 tablespoons shallots, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced (or 1/2 teaspoon minced garlic)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Toss Brussels sprouts in olive oil, and spread in an even layer on a baking sheet. Season with salt and pepper, and bake in oven for 10 minutes. Remove from oven and sprinkle pecans on top. Return to oven for an additional 5-7 minutes, or until aromatic. Watch carefully so they don't burn. Remove from oven and set aside to cool.
- Combine the dressing ingredients in a small bowl and whisk together.
- Toss together Brussels sprouts, pecans and cranberries in a large bowl. Add vinaigrette mixture; toss to combine. Sprinkle with blue cheese crumbles and serve.
NUTRITION INFORMATION
SERVING SIZE:
~1 cup
CALORIES:
175
FAT:
12 g
SATURATED FAT:
2 g
CARBOHYDRATES:
12 g
SUGAR:
3 g
SODIUM:
141 mg
FIBER:
5 g
PROTEIN:
6 g
CHOLESTEROL:
3 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
