Fustini's Oils and Vinegars
Maple Brussels Sprout Salad

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Maple Brussels Sprout Salad


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Maple Brussels Sprout Salad

Submitted by Charlene Hunt, Fustini's Petoskey


  • 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
  • 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


Step 1. 

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).

Step 2. 

In a small bowl, combine walnut oil, maple balsamic, Dijon mustard, salt and pepper.  Whisk until smooth. Set aside.

Step 3. 

In a large bowl. Combine roasted brussels sprouts, roasted onions, farro, walnuts, cranberries and arugula or kale.  Add maple walnut dressing.  Toss to coat.

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