This festive Brussels salad is loaded with nutrients and taste! The Roasted Brussel Sprouts sprouts are filled with apple, red onion and cranberry dressing a combination made to delight. salad!
Cooking Steps
- Preheat oven to 450 °. Toss bread cubes with 1/4 cup olive oil on a rimmed baking sheet. Season with 1/4 teaspoon salt, basil and garlic powder. Toast in oven for 7-8 minutes. Remove from sheet and set aside.
- On a rimmed baking sheet, toss Brussels sprouts with remaining olive oil and salt. Roast for 10 minutes, until caramelized and tender. Remove from oven and set aside
- Add cranberry sauce, maple syrup and vinegar to a blender. Blend on high for 15 seconds, then slowly add olive oil until fully incorporated.
- In a large bowl, toss to combine bread, Brussels sprouts, apple, Craisins and red onion with dressing. Sprinkle with cheese. Serve immediately.
Helpful suggestions
- For extra crunch, add toasted pecans or walnut to this salad.
- Apple cider vinegar or balsamic vinegar can be used in place of the red wine vinegar.
Main Ingredients
4 cups crusty bread, cut into 1-inch cubes
1/2 teaspoon dried basil
1/2 teaspoon kosher salt, divided
1/2 teaspoon garlic powder
1/2 cup olive oil, divided
4 cups O Organics® Brussels Sprouts, cut in half
1 tart apple, thinly-sliced
1/2 cup red onion, thinly-sliced
1 cup grated Pecorino Romano cheese
Craisins Original Dried Cranberries
Dressing
1 cup O Organics® jellied cranberry sauce
2 Table spoon pure maple syrup
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
I made this over the holidays and it was a hit. The combination of different ingredients really made this dish special and soo healthy.
Visitor Rating: 5 Stars
Visitor Rating: 5 Stars