Moving into the New Year, with resolutions for better eating, we turn to Jeanette Chen at Jeanette’s Healthy Living for this deliciously warm salad. Hitting all the notes of sweet, salty, and crunchy, with a tangy balsamic vinegar dressing, it’s the perfect way to dress up a winter meal.
14 ounces Brussels sprouts trimmed, shredded
1 apple diced
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup raspberry balsamic vinegar
1 tablespoon honey
1/3 cup pomegranate seeds
1 ounce crumbled blue cheese
1/4 cup toasted pecans
Preheat oven to 450 degrees. Shred Brussels sprouts using slicing disc in food processor or by hand. Place in a bowl with apples and olive oil; toss well and season to taste with salt and pepper. Roast 15 minutes until just tender. Place balsamic vinegar and honey in a shallow saucepan; reduce to 1/4 cup. To serve, place roasted Brussels sprouts and apples on serving platter. Sprinkle with pomegranate seeds, blue cheese crumbles, and toasted pecans. Drizzle with some of the reduced balsamic vinegar (you will not need to use all of it).