Description
A cozy fall salad featuring roasted Brussels sprouts, crisp apple, toasted pecans, and a tangy apple cider vinaigrette. Perfect for weeknight dinners or entertaining.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 small head radicchio, chopped (about 5 oz)
- 1 large Honeycrisp apple, diced (about 7 oz)
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- 1 medium shallot, thinly sliced
- ⅓ cup shaved Parmesan cheese (optional)
- 2 tablespoons extra virgin olive oil (for roasting)
- Salt and black pepper to taste
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil (for vinaigrette)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Trim Brussels sprouts, cut in half lengthwise (quarter large ones). Toss on baking sheet with sliced shallot, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix with hands.
- Roast for 20-25 minutes, shaking halfway through, until edges are deep golden brown and crispy.
- While vegetables roast, toast pecans in a small skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
- Make vinaigrette: In a small bowl or mason jar, combine ¼ cup apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake. Slowly drizzle in ⅓ cup olive oil while whisking constantly to emulsify. Adjust seasoning to taste.
- In a large bowl, combine roasted Brussels sprouts and shallots (cooled for 5 minutes), chopped radicchio, diced apple, dried cranberries, toasted pecans, and Parmesan (if using).
- Drizzle about half the vinaigrette over the salad and toss gently. Add more dressing as needed.
- Let salad rest for 5 minutes before serving to allow flavors to meld.
Notes
Keep dressing separate until serving to prevent sogginess. For meal prep, store components separately. Apples can be tossed with lemon juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 18
- Sodium: 350
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 7
- Protein: 6
Keywords: fall harvest salad, chopped salad, apple cider vinaigrette, roasted Brussels sprouts, fall salad, easy salad recipe