BETTER "Brussels Sprouts" Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups Brussels Sprouts 1.5 cups fresh cranberries (can used thawed frozen cranberries)1/2 cup walnuts0.5 tablespoon coconut oil0.5 cup blue cheese crumbles 1 tablespoon extra virgin olive oil1 tablespoon maple syrup1 tablespoon balsamic vinegar
Preheat your oven broiler. In a small pan, heat coconut oil over medium heat. Add chopped walnuts and toast for about 10 minutes.
Wash and cut tips off of Brussels sprouts. In a large bowl, toss Brussels sprouts with olive oil and salt and pepper. Heat a cast iron skillet over medium heat. Pour Brussels sprouts into pan and immediately arrange to where the cut tip is facing down. Cook for about 2 minutes. Add cranberries and transfer skillet to the over. (be careful skillet will be hot and heavy). Broiler for about 3 to 5 minutes, until tops of Brussels turn golden brown and the bottoms are caramelized. Cranberries should be starting to pop. Remove and let cool on stove top. Once cool transfer to a large bowl. Mix in toasted walnuts, blue cheese crumbles, maple syrup, and balsamic vinegar. Can be eaten hot or cold. Enjoy!
Serving Size: 4
Wash and cut tips off of Brussels sprouts. In a large bowl, toss Brussels sprouts with olive oil and salt and pepper. Heat a cast iron skillet over medium heat. Pour Brussels sprouts into pan and immediately arrange to where the cut tip is facing down. Cook for about 2 minutes. Add cranberries and transfer skillet to the over. (be careful skillet will be hot and heavy). Broiler for about 3 to 5 minutes, until tops of Brussels turn golden brown and the bottoms are caramelized. Cranberries should be starting to pop. Remove and let cool on stove top. Once cool transfer to a large bowl. Mix in toasted walnuts, blue cheese crumbles, maple syrup, and balsamic vinegar. Can be eaten hot or cold. Enjoy!
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 20.3 g
- Cholesterol: 12.7 mg
- Sodium: 254.6 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.1 g
- Protein: 8.3 g
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