Roasted Brussels Sprout Apple Salad
Caramelized brussels sprouts, rich and lemony vinaigrette, crunchy almonds, and naturally sweet red apples—this salad is a clean, fresh start to any meal. It’s also excellent as a meal itself.
Prep Time 15 minutes |
Cook Time 15 minutes |
Makes 2 salads |
Serving Size 1 salad |
INGREDIENTS
3 cups brussels sprouts, stems removed, and quartered
¾ tsp. sea salt
2 tsp. ghee or animal fat
¼ cup homemade butter, sliced
2 TB. fresh lemon juice
⅛ tsp. black pepper
1 medium red apple, cored, quartered, and shaved ¼-in. (.5cm) thin
1 thin slice red onion
4 cups baby spinach
3 TB. slivered almonds
3 TB. shaved pecorino Romano cheese
METHOD
1 Preheat the oven to 350°F (180°C).
2 In a small bowl, toss together brussels sprouts, ¼ teaspoon sea salt, and ghee. Transfer to a large cast-iron skillet or roasting pan, and roast on the top oven rack for 15 minutes or until browned.
3 While sprouts are roasting, heat a light-colored, heavy-bottomed saucepan over medium heat and melt butter, whisking regularly, for 5 minutes. Remove from heat and strain into a small metal bowl. Add lemon juice, ¼ teaspoon sea salt, and black pepper, and stir to combine.
4 Remove brussels sprouts from the oven, and cool for 5 minutes.
5 In a medium bowl, combine roasted brussels sprouts, red apple, red onion, baby spinach, almonds, remaining ¼ teaspoon sea salt, and pecorino Romano cheese.
6 Drizzle dressing over top, and toss to coat well. Divide salad between two plates, and serve.
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