christmas brussels sprout salad with maple orange vinaigrette
A visual representation of "merry and bright."
Ingredients
- 1 1/2 cups walnut halves
- 3 tbsp dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp bourbon (optional)
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp instant espresso
- 1 lb Brussels sprouts, shredded
- 2 cups baby arugula
- 1 cup pomegranate arils
- 1 avocado, sliced
- 1 cup crumbled blue cheese (I like gorgonzola)
maple orange vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp orange juice
- 2-3 tbsp maple syrup (to taste)
- 1 tsp dijon mustard
- 1 tsp fresh oregano, chopped
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Dump the walnuts onto the baking sheet. In a bowl, whisk together the brown sugar, maple syrup, bourbon (if using), cinnamon, chili powder, and instant espresso. Pour over the walnuts and toss to coat. Bake 8-10 minutes, stirring the nuts once. Keep an eye on these bitches else they will fucking burn. Let cool on the baking sheet - the walnuts will continue to harden while they cool.
- In a jar or bowl, shake or whisk together the olive oil, vinegar, orange juice, maple syrup, dijon mustard, oregano, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Add the Brussels sprouts to a large bowl. Massage with 2-3 tablespoons of the vinaigrette to soften. Then, toss in the arugula, candied walnuts, pomegranate arils, avocado, and blue cheese. Serve with the dressing on the side.
Notes
*To make ahead: If prepping ahead, omit the avocado and add some to each serving when you're ready to eat. You can also skip massaging the Brussels sprouts with dressing and perform that step on each serving as divvy it up.