I could eat this salad for days. I know some people who vehemently argue the fact that fruit simply does not belong on a salad. I strongly disagree! I love combinations of things having both sweet and salty flavors. Salad with a fruit addition provides lots of opportunities to make that happen and I love it. This recipe is a perfect example of that.
I roast brussel sprouts at least once a week around here because I love them and, surprisingly to me, 2 of the kids love them as well. When I find out they love something that I anticipate groans over, I make it often to keep that love thriving. Usually I just roast them halved with olive oil, salt, and pepper. Sometimes garlic and herbs too, or some lemon zest, but usually just plain Jane. They get sweet and almost caramel-like in the center, especially the smaller ones. And then the stray leaves that get tossed along on the baking sheet get just the right amount of crisp…there’s nothing not right about those.
I wanted to try something new to me this fall with brussels. I’ve had them in salads before, but I’ve never actually made one myself (I’ve left that to my mom). I love blue cheese and apples together and I’m loving the color and tang of cranberries, both fresh and dry, in the recipes I’ve been making lately. This salad has all of the above with the addition of toasty walnuts and crispy shallots. The flavors all mixed together over the bittersweet roasted brussels make for super tasty salad that almost doesn’t even need the dressing. I had it plain for lunch and added a little bit of the dressing to it to have with dinner. Just the slightest bit of dressing adds some interest to an already interesting dish. Not to mention, it looks so pretty on the table! I’ll be making it this weekend again for sure and probably for Christmas seeing as the green and red make for a festive looking side dish. ENJOY!
- FOR THE SALAD
- 2 pounds brussel sprout, stems removed
- 1 tablespoon plus 1 teaspoon olive oil
- salt and pepper to taste
- 1 large shallot, thinly sliced
- ¾ cup walnut pieces
- ¾ cup dried cranberries
- ½ cup blue cheese crumbles
- 1 cup diced Honeycrisp apple
- FOR THE VINAIGRETTE
- 1 tablespoon dijon mustard
- 1½ tablespoons pure maple syrup
- 1 tablespoon olive oil
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons apple cider vinegar
- Preheat oven to 400 degrees. Using a very sharp knife, halve each brussel sprout lengthwise and thinly slice to shred. Place shreds on 2 large baking sheets and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Roast in the oven for 15 minutes, stirring halfway through.
- While brussels are roasting, peel and thinly slice the shallot and place on another baking sheet with the walnuts and toss with 1 teaspoon olive oil. Roast for 10 minutes with the brussels, if room, or after, until the shallots are soft and browned.
- In a small bowl, whisk the vinaigrette ingredients and set aside.
- In a large bowl or serving dish, toss the roasted brussels with the shallots through the apple. Drizzle the salad with1½-2 tablespoons of the dressing (to taste) and season with salt and pepper. ENJOY!