I got very excited when I saw brussels sprouts appear in my grocery store. I can’t believe it’s that time of year already! Brussels sprouts are one of those things that you either love or hate. If you hate ’em, I’m sorry. If you love ’em, then you need to try this salad.

I wanted to have my first brussels sprouts of the season to be the star of their own dish. Roasting is definitely my favorite way to cook them, and for this salad I just roasted them lightly to bring out their flavor but still keep their wonderful texture. Some mandarin oranges and dried cranberries brighten the salad up and go beautifully with the sprouts.

Brussels sprouts are a great source of protein and fiber and research shows that they protect against cancer. Plus they are just plain delicious!

Roasted Brussels Sprouts Salad

• 1 lb. fresh brussels sprouts, cleaned with outer leaves removed
• 3 T. olive oil
• 2 T. apple cider vinegar
• 1 t. dijon mustard
• 1 t. maple syrup
• 1/3 c. mandarin orange slices, drained and diced
• 2 T. dried cranberries
• 2 T. toasted walnuts, chopped
• 2 T. crumbled Gorgonzola cheese (optional)

-Thickly slice the sprouts (I make 3 cuts per sprout) and toss them in 2 T. olive oil and salt to taste.

-Spread the sprouts in a single layer on a baking sheet. Roast in a 400 degree oven for about 15-20 minutes, or until the sprouts just begin to brown, flipping them over halfway through cooking.

-Remove the sprouts from the oven and let them cool on a baking sheet for 15 minutes.

-While the sprouts are cooling, prepare the dressing by whisking together 1 T. olive oil with the vinegar, mustard, and maple syrup.

-When the sprouts have cooled (they should be lukewarm to the touch), transfer them to a bowl and toss with the dressing. Add the remaining ingredients and toss to combine. Serve at room temperature. Makes 4 side dish servings.

I’m thinking this would make a really good Thanksgiving side dish! I’m not waiting for Thanksgiving though, this was a great salad for lunch and it definitely falls under the creative veggie goal I set for this month.

My night class got cancelled tonight! Which means I have time to make Indian for dinner. 😀

Thanks for reading!

-Lauren