Roasted brussels sprout leaf salad with toasted walnuts & honey dijon vinaigrette

Salad. 

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A well-composed salad is an art. Sometimes I succeed in this art and other times not as much. Sadly, too many people overlook salads on menus or at home because a traditional iceberg lettuce drenched in ranch isn't something special... or even good for you but, it is what the typical idea of a salad is. I love this salad and of course, like any salad, it is open to adaptation. Throw in some dried fruit or other nuts, add more roasted veggies, maybe some chickpeas or french lentils, change up the dressing, etc. I wish I would have had more than a half bundle of brussels sprouts at my house so I could have made more! I'm sure this salad will keep quite well in the fridge - great for leftovers if eaten cold. 

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Recipe (makes two large salads or 4 small as an appetizer) 

1/2 bunch of brussels sprouts - rinsed and then the leaves peeled of from the head into "petals." 

Salad greens - A generous cup or two big handfuls of spring mix or herb blend

Red onion - 1/4 cut diced small

Walnuts - scant 1/2 cup toasted

Parmesan - 1/4cup grated

Dijon mustard - generous 1tsp

Honey - generous 1/2tsp

Apple cider vinegar - 1tsp

Olive oil - 2-3TB

Lemon - juice of 1/2 a lemon

Salt and black pepper - about 1tsp each or to taste

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Heat your oven to 350 degrees. Toasted your walnuts (takes about 5 minutes) and set aside. Peel the leaves off of each brussels sprout and place in a bowl. Toss with 1-2TB olive oil and about a teaspoon each or to taste of salt and pepper. Spread on a baking sheet and place into oven to roast for about 20 minutes. Flipping the brussels sprouts after 10 minutes. While this is roasting prepare your dressing and everything else.

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Dressing - whisk the Mustard, Honey, vinegar, 1TB olive oil together into a small bowl. Set aside until everything is ready. Once the brussels sprouts are roasted toss into a bowl and add the toasted walnuts, chopped red onion, salad greens, and parmesan toss. Drizzle over dressing and taste before adding all of it (in case you want to use less dressing - I used all of it). Toss. Squeeze over fresh lemon juice and toss until it is all incorporated. Enjoy and have a peaceful day. 

 

 

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