Winter Crisp Brussels Salad
Serves 420 mins prep30 mins cook
A delightful winter salad featuring raw and roasted Brussels sprouts, sweet pomegranate, crunchy cashews, fresh mint, and salty blue cheese, topped with a scallion vinaigrette. This dish combines multiple textures and flavors for a refreshing and hearty option.
0 servings
What you need
Instructions
1: Preheat oven to 450°F and place a sheet pan inside while it preheats. 2: Slice half of the Brussels sprouts in half and toss them with 2 tbsp olive oil, honey, salt, and pepper in a bowl. 3: Remove the sheet pan from the oven, add remaining olive oil, and place the Brussels sprouts face down on the pan. Roast for 25-30 minutes, flipping halfway. 4: For the cashews, mix them with honey, salt, and rosemary, then spread on a parchment-lined sheet pan and roast for 5 minutes. Cool and chop. 5: Shred the remaining Brussels sprouts using a food processor attachment or knife, and set aside. 6: Make the dressing by blending all dressing ingredients until smooth in a high-speed blender. 7: Assemble the salad by adding shredded Brussels to a bowl and topping with apples, pomegranate, cashews, cooked Brussels, blue cheese, and mint. Drizzle with dressing and toss.View original recipe