Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette

Yield: 4 servings

2 lbs brussels sprouts, shredded, washed, and dried

1/4 cup dried cranberries

2 tbsp olive oil

1/4 tsp salt

1/8 tsp pepper

1 cup chopped apples (I used pink lady)

1/2 cup chopped red onion

1/2 cup walnuts, chopped


Maple Cider Vinaigrette

1/4 cup cider vinegar

1/2 tbsp dijon mustard

1 tbsp good maple syrup

1 tsp sriracha (optional but gives it a little something extra)

1/4 tsp salt

1/8 tsp pepper

1/2 cup olive oil

Prepare vinaigrette:

Whisk together all ingredients, streaming olive oil in at the end.  This vinaigrette is best prepared ahead of time and refrigerated a few hours to develop flavors, but it will still be good if used immediately.

Preheat oven to 400F.

Pour shredded brussels sprouts and cranberries into a large baking dish and toss with olive oil, salt, and pepper.  Roast for 25-30 minutes, stirring a few times.  Toast walnuts briefly in a frying pan with no oil over medium heat for 1 or 2 minutes, or until fragrant.  Pour all ingredients into a bowl and toss with vinaigrette.

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