For me, the best way to eat Brussels sprouts is to roast them. This is a great salad that I came up with when I had a few leftover from dinner one night. It’s a hearty salad with lots of textures and flavors, with a definite fall-inspired taste to it.
3-4 Brussels sprouts, ends trimmed and outer leaves removed, thinly sliced
1/4 small red onion, thinly sliced
2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
2-3 fingerling potatoes
2 tablespoons apple cider
1 teaspoon Dijon mustard
1/2 cup baby arugula
1 tablespoon dried cranberries
1-2 tablespoons Gorgonzola or other blue cheese, crumbled
1. Preheat oven to 425°F. Place Brussels sprouts and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil and and season with salt and pepper. Gently toss to coat. Roast for 25-30 minutes, until softened and just lightly browned. Set aside to cool slightly.
2. Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to a boil; reduce heat to medium and cook until fork tender, about 25-30 minutes. Set aside to cool slightly.
3. In a small bowl, whisk together apple cider and mustard. Season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.
4. In a medium bowl, add arugula, cranberries, cooled Brussels sprouts, red onion and potatoes. Gently toss with enough vinaigrette to coat. Transfer to a serving bowl, top with blue cheese. Drizzle with additional olive oil and serve.