Brussels Sprouts Salad With Apples And Walnuts at Delbert Sanders blog

Brussels Sprouts Salad With Apples And Walnuts. Preheat the oven to 400°f (205°c). Heat over medium high heat for five minutes, stirring frequently. Garnish with shavings of parmesan. You can do this while the croutons are in. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Line a half sheet pan with parchment paper or a silpat. Preheat the oven to 350 °f. While the oven preheats, prepare the vinaigrette. Season to taste with salt and pepper. To make the vinaigrette, whisk together the garlic, mustard, salt, pepper, vinegar and oil in a small bowl until fully combined. Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Place the walnuts in a skillet in a single layer. Combine in a large bowl. In a large bowl, combine apples and kohlrabi and mix with half the dressing. In a medium bowl, whisk.

Garlicky Brussels Sprout Salad With Apples, Walnuts and Parmesan
from www.diningandcooking.com

In a medium bowl, whisk. Combine in a large bowl. Add remaining dressing and mix. To make the vinaigrette, whisk together the garlic, mustard, salt, pepper, vinegar and oil in a small bowl until fully combined. Line a half sheet pan with parchment paper or a silpat. Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. You can do this while the croutons are in. Preheat the oven to 350 °f. In a large bowl, combine apples and kohlrabi and mix with half the dressing. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired.

Garlicky Brussels Sprout Salad With Apples, Walnuts and Parmesan

Brussels Sprouts Salad With Apples And Walnuts Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Combine in a large bowl. In a medium bowl, whisk. While the oven preheats, prepare the vinaigrette. Preheat the oven to 350 °f. In a large bowl, combine apples and kohlrabi and mix with half the dressing. Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Season to taste with salt and pepper. Line a half sheet pan with parchment paper or a silpat. To make the vinaigrette, whisk together the garlic, mustard, salt, pepper, vinegar and oil in a small bowl until fully combined. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Add remaining dressing and mix. You can do this while the croutons are in. Place the walnuts in a skillet in a single layer. Preheat the oven to 400°f (205°c). Garnish with shavings of parmesan.

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