Warm Brussels Sprouts, Apple, and Cranberry Salad with Apple Cider Vinaigrette

A delightful salad balancing the earthy flavor of roasted Brussels sprouts with sweet apples and cranberries, all tossed in a tangy apple cider vinaigrette.

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups Brussels sprouts trimmed and halved
• 2 tbsp olive oil
• 0 salt
• 0 pepper
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 0.25 cup olive oil
• 0 salt
• 0 pepper
• 1 large apple sliced thin, Honeycrisp or Gala
• 0.25 cup dried cranberries image_key
• 0.25 cup toasted walnuts roughly chopped
• 0.25 cup goat cheese crumbled, or feta for a tangier option

Instructions

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in 2 tbsp olive oil, salt, and pepper.
2. Spread Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through.
3. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until well combined.
4. In a large serving bowl, add the roasted Brussels sprouts, apple slices, dried cranberries, toasted walnuts, and crumbled goat cheese.
5. Drizzle the apple cider vinaigrette over the salad and toss gently to combine all the ingredients.
6. Serve the salad warm or at room temperature.