Winter Crisp Brussels Salad with Scallion Vinaigrette by @starinfinitefood

55 min

6 servings

🥬

910 g

Brussels sprouts

🫒

180 ml

Olive oil

🧂

1.3 tsp

Salt

🧄

0.5 tsp

Garlic powder

🌶️

0.5 tsp

Paprika

🍯

4.5 tbsp

Honey

🥜

180 ml

Raw cashews

🌿

1 tsp

Dried rosemary

🧃

79 ml

Orange juice

🍋

3 tbsp

Lemon juice

🧅

4

Scallions

🧄

1 clove

Garlic

⚫

Pepper

🌼

1 tsp

Dijon mustard

🧀

180 ml

Blue cheese

🍇

120 ml

Pomegranate seeds

🍎

1

Apple

🌿

28 g

Fresh mint

  1. Preheat

    Preheat the oven to 450, placing a sheet pan inside while it preheats, and line a second sheet pan with parchment paper.

  2. Slice
    • Brussels sprouts
    • Olive oil
    • Salt

    Slice half of the brussels sprouts in half and add them to a bowl with 2 tbsp olive oil, the honey, salt and pepper, then toss to coat.

  3. Add
    • Olive oil
    • Brussels sprouts

    Remove the hot sheet pan from the oven, add the remaining olive oil then place the brussels sprouts face down on the pan.

  4. Roast
    • Brussels sprouts

    Roast the brussels sprouts in the oven for 25-30 minutes, flipping halfway.

  5. Add
    • Raw cashews
    • Honey
    • Salt

    Add the cashews to a bowl with the honey, salt and rosemary and toss to coat.

  6. Place
    • Raw cashews

    Place the cashews on the parchment lined sheet pan and bake for 5 minutes.

  7. Cool
    • Raw cashews

    Remove the cashews from the oven, let them cool, then chop them.

  8. Roast
    • Brussels sprouts

    While the brussels roast, shred or thinly slice the remaining brussels sprouts using a food processor attachment or a knife and set aside.

  9. Add
    • Olive oil
    • Orange juice
    • Lemon juice

    Add all the dressing ingredients to a high speed blender and blend until smooth.

  10. Add
    • Brussels sprouts
    • Apple
    • Pomegranate seeds

    Add the shredded brussels sprouts to a salad bowl, then top with the apples, pomegranate, cashews, roasted brussels sprouts, blue cheese and mint.

  11. Top

    Top the salad with the dressing and toss.

Winter Crisp Brussels Salad with Scallion Vinaigrette by @starinfinitefood

55 min

6 servings

🥬

910 g

Brussels sprouts

🫒

180 ml

Olive oil

🧂

1.3 tsp

Salt

🧄

0.5 tsp

Garlic powder

🌶️

0.5 tsp

Paprika

🍯

4.5 tbsp

Honey

🥜

180 ml

Raw cashews

🌿

1 tsp

Dried rosemary

🧃

79 ml

Orange juice

🍋

3 tbsp

Lemon juice

🧅

4

Scallions

🧄

1 clove

Garlic

⚫

Pepper

🌼

1 tsp

Dijon mustard

🧀

180 ml

Blue cheese

🍇

120 ml

Pomegranate seeds

🍎

1

Apple

🌿

28 g

Fresh mint

Preparation Steps

  1. Step 1/11

    Preheat the oven to 450, placing a sheet pan inside while it preheats, and line a second sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/11

    Slice half of the brussels sprouts in half and add them to a bowl with 2 tbsp olive oil, the honey, salt and pepper, then toss to coat.

    🥬Brussels sprouts
    🫒Olive oil
    🍯Honey
    🧂Salt
    ⚫Pepper
    🥣Bowl
    🔪Knife

  3. Step 3/11

    Remove the hot sheet pan from the oven, add the remaining olive oil then place the brussels sprouts face down on the pan.

    🫒Olive oil
    🥬Brussels sprouts
    🍳Sheet pan

  4. Step 4/11

    Roast the brussels sprouts in the oven for 25-30 minutes, flipping halfway.

    🥬Brussels sprouts
    🍳Sheet pan

  5. Step 5/11

    Add the cashews to a bowl with the honey, salt and rosemary and toss to coat.

    🥜Raw cashews
    🍯Honey
    🧂Salt
    🌿Dried rosemary
    🥣Bowl

  6. Step 6/11

    Place the cashews on the parchment lined sheet pan and bake for 5 minutes.

    🥜Raw cashews
    🍳Sheet pan
    📜Parchment paper

  7. Step 7/11

    Remove the cashews from the oven, let them cool, then chop them.

    🥜Raw cashews
    🔪Knife

  8. Step 8/11

    While the brussels roast, shred or thinly slice the remaining brussels sprouts using a food processor attachment or a knife and set aside.

    🥬Brussels sprouts
    🔪Knife

  9. Step 9/11

    Add all the dressing ingredients to a high speed blender and blend until smooth.

    🫒Olive oil
    🧃Orange juice
    🍋Lemon juice
    🍯Honey
    🧅Scallions
    🧄Garlic
    🧂Salt
    ⚫Pepper
    🌼Dijon mustard

  10. Step 10/11

    Add the shredded brussels sprouts to a salad bowl, then top with the apples, pomegranate, cashews, roasted brussels sprouts, blue cheese and mint.

    🥬Brussels sprouts
    🍎Apple
    🍇Pomegranate seeds
    🥜Raw cashews
    🧀Blue cheese
    🌿Fresh mint
    🥣Salad bowl

  11. Step 11/11

    Top the salad with the dressing and toss.

    🥣Salad bowl

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sweeteners, Nuts, Herbs, Fruits, Beverages, Condiments, Dairy

Ingredients

Brussels sprouts, Olive oil, Salt, Garlic powder, Paprika, Honey, Raw cashews, Dried rosemary, Orange juice, Lemon juice, Scallions, Garlic, Pepper, Dijon mustard, Blue cheese, Pomegranate seeds, Apple, Fresh mint

Notes

Brussels sprouts (trimmed and divided), Olive oil (for the brussels, for the dressing), Salt (for the brussels), Honey (for the brussels, for the cashews), Scallions (whole), Pepper (to taste), Blue cheese (crumbled), Apple (finely chopped), Fresh mint (roughly chopped)

Allergens

Tree nuts, Mustard, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

383 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 28g, Fat: 27g, Fiber: 6g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 420mg, Calcium: 110mg, Magnesium: 45mg, Iron: 2mg

Vitamins

Vitamin C: 65mg, Vitamin K: 160mcg, Vitamin A: 55mcg, Folate: 55mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Sheet pan, Parchment paper, Bowl, Knife, Salad bowl

Appliances

Oven, Blender, Food processor

Type

Type

Type Of Dish

Salad

Occasions

Winter

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crisp

Flavors

Sweet, Savory, Citrusy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

store undressed components separately : up to 3 days (keep shredded/roasted brussels, dressing, cashews and fresh toppings in separate airtight containers in the refrigerator,dress only the portion you plan to eat to keep it crisp), store assembled and dressed salad : 1 day (refrigerate in an airtight container,texture will soften and mint may wilt)