Health knowledge made personal
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1 lb. Brussels sprouts, trimmed1 tbsp. olive oilKosher salt and black pepper1 apple, any variety, cored and diced1/4 c. crumbled blue cheese1/4 c. toasted walnut pieces1 8oz. package of tempeh dressing/marinade:2 tbsp. maple syrup2 tbsp. dijon mustard2 tbsp. apple cider vinegar2 tbsp. olive oilKosher salt and black pepper1/4 c. sliced scallions Preheat oven to 400*Add toss Brussels sprouts in olive oil, salt and pepper on a cookie sheet, roast for 25-35 minutes, tossing occasionally, until browned.Whisk together all dressing ingredients, add half to a bowl and toss with sliced tempeh.Preheat a nonstick skillet to medium heat, add tempeh slices and sear on each side for 2-3 minutes.Add Brussels sprouts to a serving bowl, toss in apples and nuts, top with tempeh strips, blue cheese, and drizzle with remaining dressing.Serve warm or refrigerate and serve chilled later. |
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After the recent roasted fall salad I made was a hit with both my husband and daughter, I decided to make another variation this past week. Again, I began with roasted Brussels sprouts from the CSA as my base, and used one of my favorite flavor combinations to compliment them, apples, blue cheese and walnuts. I made a simple maple-dijon dressing, and used it as a marinade for some pan seared tempeh strips. This salad was equally delicious, but had a lot more crunch and a fresher flavor due to the raw apples. We ate it warm/room temperature, but I'm sure cold leftovers would taste great. I just saw I've got another stalk of Brussels in this week's share, so I'm sure in another week, you'll see another Brussels sprout salad!
Crisp and Crunchy Brussels Sprout Salad