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Brussels Sprout Apple Salad

Brussels Sprout Apple Salad

Ingredients

For croutons
1-1/2 cups sourdough bread, torn into cubes
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For vinaigrette
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For salad
1 pound brussels sprouts
2 crisp apples, cored and diced
2 scallions thinly sliced
1/4 cup toasted chopped walnuts
1/4 cup dried blueberries (or cranberries)
1 ounce shaved Manchego cheese
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.

On a sheet pan, toss the bread with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper spreading into a single layer. Toast the bread for 15-17 minutes until golden brown, stirring halfway through cooking.

For the vinaigrette, whisk together the Dijon mustard, white wine vinegar, olive oil, kosher salt and black pepper in a small bowl.

Combine the brussels sprouts, apples, scallions, walnuts, blueberries, Manchego and parsley in a large bowl and drizzle in the vinaigrette.