Taylor hosted a delicious Sunday dinner last night, and I brought a salad I threw together. I actually loved it, as it was something different, and I feel like it’s perfect for Fall.
What You Need:
1.5 lbs of fresh Brussels Sprouts (thinly sliced)
1 Red Apple, chopped (squirt with lemon juice if not serving right away)
1/2 Red Onion, chopped
2/3 cup Dried Cherries
1/2 cup Slivered Almonds
1/2 cup Crumbled Goat Cheese
Salt & Pepper
Olive Oil or Olive Oil Spray
Favorite Balsamic Vinegar Dressing (I used Tessamae’s and it was great!)
Pre-heat your oven to 425 degrees. Put you Brussels sprouts on a foil lined baking sheet, sprayed with olive oil spray. Drizzle your sprouts with some more olive oil, and season with salt and pepper. Toss around so they are all coated and arrange evenly on pan. Roast for about 12 minutes. (until tender, not so much blackened)
In a large salad bowl add in your apple (I squirted mine with some fresh lemon juice because I was not serving right away, and did not want the pieces to turn brown.), red onion, cherries, almonds and goat cheese. (I actually kept the almonds and goat cheese separate because of some food allergies, and let people top their salads with these.)
Once your Brussels sprouts are cooked and cooled, add them to your salad bowl. Toss together, and season with salt and pepper. Now again, if you are serving right away you can go ahead and toss in your dressing. I made a bit ahead of time, and brought the dressing for people to add on their individual portion.
This makes a great side dish, or you could serve with some grilled chicken, salmon, etc. and make a meal out of it. I’ll definitely be making this again!