Photo Credit: Aaron Colussi

Brussels Sprouts and Watercress Salad

$0.00

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

PRINT
Categories: , , , Tags: , , , , , , , ,
Brussels Sprouts and Watercress Salad

Brussels Sprouts and Watercress Salad

A delicious winter salad of brussels sprouts, watercress, and apples with a sweet-savory dijon dressing. 
Course: Salad
Keyword: apple cider vinegar, apples, brussels sprouts, dijon, salad, salad dressing, seasonal vegetables, vegetables, watercress, winter salad
Servings: 8
Calories: 200
Author: Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Rava III, & Nobuko Simoneaux of Johnson & Wales University

Ingredients

Salad:

  • 3 cups brussels sprouts; ends trimmed and waxy leaves removed, cut in halves and quarters
  • 1 tablespoon olive oil, divided
  • 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

  • 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.
  • Toss bell pepper, remaining olive oil and a pinch of salt. Spread on baking sheet; cook 7 minutes.
  • In a small bowl, combine all dressing ingredients except oil. Slowly pour in oil, whisking continuously to emulsify.
  • 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.
  • To serve, assemble on plates, and garnish with roasted red pepper and remainder of apples, walnuts and pecans.

Notes

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

Nutrition

Calories: 200kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Sodium: 270mg | Fiber: 3g | Sugar: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe