Ingredients and Weight:
- Brussels sprouts, 1 pound
- Dried cranberries, 1/2 cup
- Sharp cheddar cheese, 1/2 cup
- Red onion, 1/4 cup (finely chopped)
- Walnuts, 1/4 cup (toasted and chopped)
- Olive oil, 3 tablespoons
- Apple cider vinegar, 2 tablespoons
- Dijon mustard, 1 teaspoon
- Honey, 1 teaspoon
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Trim and halve Brussels sprouts. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes, or until tender.
- While Brussels sprouts roast, whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
- In a large bowl, combine roasted Brussels sprouts, cranberries, cheddar cheese, red onion, and walnuts.
- Pour over the dressing and toss to coat.
Nutritional Information:
Per 1/8th of the recipe:
- Calories: 200
- Fat: 12 grams
- Protein: 8 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Vitamin C: 60% Daily Value
Dish Characteristics:
- Crisp and flavorful
- Sweet and savory
- Loaded with antioxidants
User Comments:
- "This salad was a hit at my holiday gathering. The flavors are perfectly balanced."
- "Brussels sprouts have never tasted so good! The roasted flavor really shines through."
- "This is a light and refreshing salad that's perfect for any occasion."
- "The cranberries add a nice pop of color and sweetness."
- "I love how easy this salad is to make. It's a great go-to for busy weeknights."
Special Precautions and Tips:
- Be sure to wash the Brussels sprouts thoroughly before roasting.
- If you don't have toasted walnuts, you can use plain walnuts.
- This salad can be served warm or cold.
