Brussel Sprout Salad
Brussel Sprout Salad
A favorite dish that I serve with polenta, rice, or pesto pasta. From the Algae Cal Newsletter, Bone Health Companion, Vol. 3 (with minor changes).
Total Time
20 min
Servings
6 servings
Ingredients
Salad
- 1 to 1 1/2 pounds brussels sprouts
- 1 Tb olive oil
- 1 tart apple
- 1 avocado, cubed
- 1 sweet onion, sliced
- Asiago cheese, grated to taste
- Salt and pepper
Dressing
- 1/3 c tomato bruschetta
- 1 Tb dark balsamic vinegar
- 1-2 t dijon mustard
- Salt and pepper
Instructions
- Preheat oven to 500 degrees
- Trim and halve the brussels sprouts and place flat side down on parchment in the half pan. Spray all with avocado or olive oil and lightly salt
- Roast for 8 minutes at 500 degrees and allow to cool
- Chop apple and avocado
- Sauté sweet onion in a skillet with 1 Tb olive oil
- Put sprouts, onion, apple, and avocado in a bowl
- Pour mixed dressing over all and toss
- Add salt and pepper to taste
- Grate cheese over all. Try plant-based cheeses
- Serve with polenta, rice, pasta, or quinoa