Purple Brussels Sprouts Salad
Purple Brussels Sprouts Salad
I spotted purple Brussels Sprouts the other day, and I guess they’re a big thing now! The leaves are a deep purple or sea green in color, and they are slightly nuttier and sweeter than the regular old green ones. I decided to roast some and make a salad with them, green cabbage and lettuce greens, and my usual salad additions (roasted pine nuts and cranberries) and it was amazing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 26 minutes
- Allergens: Tree Nuts
- Servings: 6
Ingredients
- 1/2 cup pine nuts
- 1 pound purple Brussels sprouts (quartered)
- 6 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 4 cups green cabbage (very thinly sliced)
- 1/2 cup dried cranberries
Instructions
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Preheat oven to 450 degrees F.
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Spread pine nuts on small baking sheet and roast until golden brown (about 1-2 minutes).
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On large rimmed baking sheet, toss Brussels sprouts with 1 tablespoon olive oil and season with salt and black pepper.
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Roast until Brussels sprouts are lightly caramelized and brown (about 15 minutes).
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Meanwhile, in small bowl, whisk lemon juice with maple syrup, mustard, and 1/4 cup olive oil, and season with salt and pepper.
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In large bowl, toss cabbage with toasted pine nuts and cranberries.
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Add brussels sprouts and toss, then add dressing and toss again before serving.