Roasted Brussels sprouts have been on repeat in our home for a while, but today we’re switching things up to make them the star of a warm holiday salad…
To start, we trim the ends off of our brussels sprouts. A few leaves will fall out when you do this but that’s okay! Keep the good looking ones to roast, the crunchy leaves might be my favorite part of roasted brussels sprouts.
Next we toss them with olive oil and roast for 20 minutes in a 400 degree oven.
The warm apple walnut dressing really makes this salad so special. It’s got walnuts, shallots, small bits of apple, red wine vinegar and olive oil. Whisk it all together, and pour over the Brussels sprouts, bits of bacon, and bibb lettuce.
Roasted Brussels Sprouts Salad with Bacon and Warm Apple Walnut Dressing
1 lb. of brussels sprouts
4 T extra virgin olive oil
Salt and pepper to taste
4 strips of bacon cooked and cut
Head of bibb lettuce
For the warm apple walnut dressing:
1/2 cup walnut pieces
1/3 cup walnut oil or extra virgin olive oil
1 large shallot, chopped
1/4 cup of finely chopped apples
2 tablespoons red wine vinegar
Instructions: Preheat oven to 400 degrees. Wash, cut and trim brussels sprouts. Toss in olive oil and roast for around 20 minutes until browned (keep warm in oven). Cook up bacon, cut into pieces and set aside. Cook walnuts, apples, and shallots in the bacon grease until shallots are slightly browned. Toss with the extra virgin olive oil and red wine vinegar.
To serve: Break off pieces of bibb lettuce and arrange on a platter. Lay brussels sprouts over the top with bacon pieces. Spoon over dressing. Serve immediately.