Tuesday, October 21, 2014
It's time to start thinking about holiday side dishes! This is an easy, beautiful make-ahead dish that will ensure that you get your helping of greenery at your meal.
Roasted Brussels Sprouts Chopped Salad with Smokey Honey Mustard Dressing
2 lb Brussels sprouts, stemmed and chopped
Olive oil spray
Dashes of salt and ground black pepper
1/3 cup dried cranberries
2 Tbsp roasted pepitas (or other nut or seed of your choice)
2 oz crumbled feta cheese
1/4 cup chopped red onion
2 Tbsp yellow mustard
1 Tbsp dijon mustard
2 1/2 Tbsp apple cider vinegar
1/4 tsp smoked paprika
1/4 tsp liquid smoke
2 tsp honey
For Brussels sprouts, preheat oven to 400 degrees. Spray baking sheet lightly with olive oil spray. Add chopped Brussels sprouts, then spray with additional olive oil and sprinkle with salt and pepper. Cook for 12-15 minutes, stirring every 5 minutes to ensure that leaves do not burn (sprouts will not be entirely softened). Remove from oven and cool to room temperature.
When Brussels sprouts have cooled, toss with remaining salad ingredients.
For dressing, whisk together all ingredients and mix with salad. Serve immediately or allow to chill for 3-4 hours prior to serving.
Nutrition Info per 1/2 cup: 120 calories, 4.5 g fat, 7.5 g protein, 10 g carbohydrates, 6 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 3:30 AM