Maple balsamic · Meyer Lemon olive oil · Salads · Vegetables · Walnut oil ·Mar 26, 2024

Maple Brussels Sprout Salad

Name: Maple Brussels Sprout Salad
Ingredients: 1 lb. brussels sprouts sliced in quarters; 1 small red onion sliced into wedges; 1 tablespoon Fustini's Meyer Lemon olive oil; 1 cup cooked farro (per directions on package); 1/3 cup crushed walnuts or sliced almonds; 1/3 cup dried cranberries; 2 cups chopped baby arugula or kale; ¼ cup Fustini's Maple balsamic; ¼ cup Fustini's Walnut oil; 2 tsp. Dijon mustard; ½ tsp fleur de sel (salt); ½ tsp black pepper

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

1 lb. brussels sprouts sliced in quarters
1 small red onion sliced into wedges
1 tablespoon Fustini's Meyer Lemon olive oil
1 cup cooked farro (per directions on package)
1/3 cup crushed walnuts or sliced almonds
1/3 cup dried cranberries
2 cups chopped baby arugula or kale
¼ cup Fustini's Maple balsamic
¼ cup Fustini's Walnut oil
2 tsp. Dijon mustard
½ tsp fleur de sel (salt)
½ tsp black pepper

Directions

Preheat oven to 350 degrees. Spread brussels sprouts and onions on a parchment-lined sheet pan. Drizzle with Meyer lemon olive oil, toss to coat. Roast in the oven until brussels sprouts and onions are tender and golden (about 20-30 min).
In a small bowl, combine walnut oil, maple balsamic, Dijon mustard, salt and pepper. Whisk until smooth. Set aside.
In a large bowl. Combine roasted brussels sprouts, roasted onions, farro, walnuts, cranberries and arugula or kale. Add maple walnut dressing. Toss to coat.

Maple Brussels Sprout Salad