(photo courtesy of Pixabay.com)
I was so busy eating my roasted brussel sprouts and apple salad that I didn't get a photo. It was delicious and easy to assemble. The salad made a perfect side dish for our broiled salmon and boiled potatoes. Total preparation time was under 30 minutes.
Roasted Brussel Sprouts, Apples and Walnut Salad
1 lb brussel sprouts, washed and halved
1 whole Kiku, Fuji or Honey Crisp apple, cored and thinly sliced
1/4 cup walnut pieces, chopped
4 Tbs olive oil
2 Tbs seasoned rice wine vinegar
1 Tbs dijon mustard
salt and pepper to taste
Preheat oven to 400 degrees. On a foil lined baking sheet arrange brussel sprouts in a single layer and drizzle with 2 Tbs olive oil. Roast 20 minutes in the oven or until tender. Mix remaining olive oil, dijon mustard and seasoned rice wine vinegar in a bowl. Put roasted brussel sprouts, apples and walnuts in a bowl and add vinaigrette. Mix to coat. Salt and pepper to taste. Serves 4.