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.
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
- Preheat oven to 450 degrees F.
- Spread pine nuts on a small baking sheet and roast until golden brown (about 1-2 minutes).
- On a large-rimmed baking sheet, toss brussels sprouts with 1 tablespoon of olive oil and season with salt and black pepper.
- Roast until brussels sprouts are lightly caramelized and brown (about 15 minutes).
- Meanwhile, in a small bowl, whisk the lemon juice with maple syrup, mustard, and 1/4 cup olive oil, and season with salt and pepper.
- In a large bowl, toss cabbage with toasted pine nuts and cranberries.
- Add brussels sprouts and toss, then add dressing and toss again before serving.