Ingredients and Weight:
- Brussels sprouts: 1.5 pounds (700 grams)
- Bacon: 8 slices (120 grams)
- Red onion: 1 medium (120 grams)
- Walnuts: 1 cup (140 grams)
- Dried cranberries: 1/2 cup (70 grams)
- Blue cheese (optional): 1/4 cup (60 grams)
- Olive oil: 3 tablespoons (45 milliliters)
- Apple cider vinegar: 2 tablespoons (30 milliliters)
- Dijon mustard: 1 tablespoon (15 grams)
- Honey: 1 tablespoon (15 grams)
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut Brussels sprouts in half lengthwise and place them on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10-12 minutes, or until tender and browned.
- While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crisp. Set aside on paper towels to drain.
- Slice the red onion thinly. Toast the walnuts in a dry skillet over medium heat until fragrant.
- In a large bowl, combine the roasted Brussels sprouts, bacon, red onion, walnuts, and cranberries.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey. Pour the dressing over the salad and toss to combine.
Nutritional Information:
- Calories: 350 (per serving)
- Fat: 20 grams
- Carbohydrates: 30 grams
- Protein: 15 grams
Dish Characteristics:
- Colorful and flavorful
- Crispy and tender textures
- Well-balanced flavors with a sweet and tangy dressing
User Comments:
- "This salad is a crowd-pleaser! The combination of flavors and textures is fantastic."
- "The roasted Brussels sprouts are perfectly tender and have a slightly caramelized flavor."
- "I love the addition of walnuts and cranberries, which add a delightful crunch and sweetness."
- "The dressing is light and flavorful, and it complements the salad beautifully."
- "I would definitely make this salad again and recommend it to anyone looking for a tasty and healthy side dish."
Special Precautions and Tips:
- For a vegetarian version, omit the bacon.
- If you don't have blue cheese on hand, you can substitute feta cheese or goat cheese.
- To add a touch of spice, add a pinch of red pepper flakes to the dressing.
- Serve the salad warm or at room temperature.
