Brussels Sprout Salad

This is a great side salad or main dish salad for summer or Thanksgiving.  The original recipe calls for cheese but I replaced with toasted pecans which added a nice, rich flavor.  Kevin brought home some raw olive oil from the farmer's market and I've been waiting for a special reason to use it.  The salad dressing was the perfect opportunity to put it to use.

Brussels Sprout Salad

Adapted from Jamie Deen recipe

1            pound Brussels sprouts, ends trimmed and sliced into quarters

2            tablespoons olive oil

              Kosher salt and freshly ground black pepper

5            big handfuls baby arugula

1            Fuji or Gala apple, diced

1            cup red seedless grapes, sliced in half  (I used 1/3 cup dried cherries)

1/2         cup pecans (warmed on stove top for a few minutes)

              Simple Vinaigrette  (recipe follows)

Preheat oven to 400 degrees. Line a baking sheet with foil for easy clean up. 

Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30-35 minutes.

Add the arugula, apples, grapes or dried cherries and pecans to large salad bowl.  Add roasted Brussels sprouts and toss everything together.  Drizzle with about 1/2 cup of Simple Vinaigrette.  Toss everything together.

Simple Vinaigrette

3/4         cup olive oil 

1/4         cup red wine vinegar (or your choice of vinegar)

1            tablespoon Dijon mustard

1            shallot, minced

              kosher salt and freshly ground black pepper

           

Add the oil, vinegar, mustard and shallots to a jam jar and shake it up.  Taste for seasoning and adjust as necessary with salt and pepper.