Photo Credit: Aaron Colussi

Brussels Sprouts and Watercress Salad

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A delicious winter salad of brussels sprouts, watercress, and apples with a sweet-savory dijon dressing. 

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Description

Recipe Type: Salad
Author: Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Rava III, & Nobuko Simoneaux of Johnson & Wales University
Serves: 8

Ingredients

Salad:

  • 3 cups brussels sprouts; ends trimmed and waxy leaves removed, cut in halves and quarters
  • 1 tablespoon olive oil, divided
  • ½ teaspoon red pepper flakes
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon thyme, finely chopped
  • Salt, to taste
  • 1 medium red bell pepper, julienned
  • 1 medium Granny Smith apple, medium dice
  • ½ cup toasted walnuts, divided
  • ½ cup toasted pecans, divided
  • 3 cups watercress

Dressing:

  • 1 teaspoon grainy Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon maple syrup
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ¼ cup olive oil

Instructions

  1. Preheat oven to 400°. Toss brussels sprouts in ½ tablespoon olive oil, red pepper flakes, rosemary, thyme and a pinch of salt. Spread on a baking sheet; cook 20 minutes or until fork-tender. Cool, and cut into medium dice.
  2. Toss bell pepper, remaining olive oil and a pinch of salt. Spread on baking sheet; cook 7 minutes.
  3. In a small bowl, combine all dressing ingredients except oil. Slowly pour in oil, whisking continuously to emulsify.
  4. To build salad, combine brussels sprouts, ¾ of the apple, ¾ of the walnuts and ¾ of the pecans. Add dressing, and toss together. Add watercress, and toss again.
  5. To serve, assemble on plates, and garnish with roasted red pepper and remainder of apples, walnuts and pecans.

Fun fact: Brussels sprouts are a cruciferous vegetable related to cabbage, broccoli and cauliflower.

PER SERVING: 200 CAL; 3G PROTEIN; 18G FAT; 11G CARB (5G SUGARS); 270MG SODIUM; 3G FIBER

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