Roasted Brussels Sprout Salad with Creamy Walnut Vinaigrette
Me, my family and LettuceBeDifferent have picked up and moved to beautiful Denver, Colorado. We are working
on getting settled in and adjusting to all the changes. The kiddo is in school and I’m starting to have some time to do other things besides unpack. Even though I miss Austin terribly, there are a lot of new and exciting things in the works for LettuceBeDifferent here in Denver. There are many local food and farmers markets I’m dying to check out for specialty goods and produce. I need to hit up the farmers markets fairly soon too, they are not year around like in Austin. With the different climate than Austin and Im already feeling the chill in the air, and Im gearing up to create some beautiful fall salads, comforting buddha bowls, and delicious rich healthy soups.
Between unpacking boxes I took a break to make this beautiful high fiber salad. Roasting vegetables in the oven is a super easy cooking method anyone can do and a perfect way to eat veggies in the fall. Cut, season, toss them with olive oil and seasoning and place them in the oven. You'll have a good 30 minutes to an hour (depending on the vegetable) to work on prepping the rest of your meal.
Roasted Brussel Sprout with Walnut Vinaigrette
- 1 bunch lacinato Kale, sliced thin
- 1 T olive oil, divided
- 1 lb brussels sprouts, sliced and roasted
- 1 apple, chopped
- 1 can chickpeas, roasted
- ½ tsp garlic
- Salt and pepper to taste
- 1/2 lg Red Onion, roasted
- 1/8 c walnuts, garnish
Prepare 2 large sheet pans with foil. I sliced my brussels sprouts for this salad before roasting. Then I tossed them in a bowl with a tad bit of olive oil and a sprinkle of salt. Spread evenly onto 1 of the sheet pans
Drain and rinse chickpeas, and dry as much as possible. I like to throw them in my salad spinner and give it a good spin. Drying them thoroughly helps get them crispier. Toss them in a small bowl with a olive oil and salt as well. Place on half of the other prepared sheet pan.
Slice your red onion half and place on the same sheet pan as the chickpeas.
I placed both pans in the oven at 400 degrees for 30 minutes, stir brussels halfway through so they brown easily.
Meanwhile, prepare your kale by rinsing, drying and cutting out the center rib. Slice thin and massage with a tiny bit of olive oil. Don’t be afraid to really get in there with both hands.
Make your dressing. (below)
Chop your apple and crush your walnuts and toss in with the kale, add warm brussels sprouts, onions and chickpeas. I took 3 spoonfuls of salad dressing and tossed it into the salad. Great as a side or main dish. Enjoy it with friends and family. Yum!
- ½ cup walnuts, soaked
- ¼ cup water
- 1T Dijon
- 1T Whole grain
- 1T red wine vinegar
- 2T Lemon juice
- ¼ cup evoo
- Salt and pepper to taste
Combine all ingredients in a mason jar and blend with immersion blender. Add more water a tsp at a time if it is too thick. You can also place all ingredients into a blender or food processor to combine. This dressing is great as a dipping sauce too!
This salad is going down in the book as a family favorite. Give it a try and tell me what you think.
Much Salad Love,
Carrie - LettuceBeDifferent