Roasted Brussels Salad with Apple Cider Vinaigrette - VeryVera

Roasted Brussels Salad with Apple Cider Vinaigrette

Originally Published on September 21, 2022

  • Prep Time: 30m
  • Cook Time: 30m

Ingredients

Salad

  • 2 lb Brussels sprouts, washed and root end trimmed
  • extra-virgin olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 c candied pecan halves, broken into pieces (VeryVera Cookbook recipe)
  • 1/4 c dried cranberries
  • 6 oz thick cut bacon, very finely chopped
  • 1/2 c crumbled Feta cheese

Vinaigrette

  • 1 garlic clove, minced
  • 1 small shallot, sliced
  • 1 tbsp. dijon mustard
  • 1/4 c apple cider vinegar
  • 2 tbsp. freshly squeezed lemon juice
  • 2 tbsp. honey, as needed for sweetness
  • 1/3 c pecan oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 425°F and prepare two large rimmed sheet pans with parchment paper.
  2. In the bowl of a food processor, shred the Brussels sprouts using the slicing attachment. If you do not have a food processor or slicing attachment, slice the Brussels sprouts by hand, very thin.
  3. Divide and spread the sliced Brussels sprouts between the two baking sheets. Drizzle both sheet pans with olive oil, salt, and black pepper to taste. Toss to combine.
  4. Place the pans in the oven and roast for about 20 minutes, or until the Brussels sprouts are browned and tender.
  5. Remove from the oven and set aside. Let cool to room temperature.
  6. While the Brussels sprouts are cooling, mix together the vinaigrette.
  7. Add all ingredients to a blender, except for the oil, salt, and pepper. Blend to dissolve the honey.
  8. Once the honey is dissolved, slowly pour in the pecan oil while the blender is mixing on low.
  9. Add salt and black pepper to taste and adjust the sweetness level if needed. For the best flavor, allow the vinaigrette to rest for at least 30 minutes to let the flavors blend.
  10. Once cool, place the Brussels sprouts in a large mixing bowl. Add in the pecans, dried cranberries, and bacon pieces.
  11. Shake the vinaigrette to blend and add to the mixing bowl. Combine well and drizzle over the salad. Add Feta cheese as a topper!