Salads

Roasted Brussells Sprouts and Cabbage Salad

Tiffani Goff
December 26, 2012

I love this salad!! I didn’t realize until last year that I actually liked Brussels sprouts, but they are now one of my favorites. This would be great for Easter brunch or lunch.

6
1/2 cup pine nuts
1 pound Brussels sprouts, quartered
6 tablespoons of extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds red cabbage, thinly sliced. ( I buy a package that is already washed and pre-cut, saves a lot of time)
1/2 cup dried cranberries
4 garlic cloves either chopped finely or put through garlic press
1 ounce Parmigiano-Reggiano cheese grated
Heat often to 450 degrees. Toast pine nuts for 3 minutes on a cookie sheet lined with foil. Now use the same foil and baking sheet to toss the brussel sprouts with 1 tablespoon of olive oil. Season with...
See the full directions on my site
Nutritions

Calories
267

Sodium
53mg
2% DV

Fat
17g
26% DV

Protein
3g
6% DV

Carbs
19g
6% DV

Fiber
2g
10% DV
Mixed