Description
With dried blueberries, walnuts, sourdough croutons and Dijon vinaigrette, this brussels sprout apple salad is a simple mix of fall greens.
Ingredients
Scale
- 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, trimmed and thinly sliced
- 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.