2-3 tablespoons blue cheese or Gorgonzola, crumbled
Dressing:
2 tablespoons shallots, minced
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced (or ½ teaspoon minced garlic)
¼ teaspoon ground black pepper
⅛ teaspoon salt
Instructions
Preheat oven to 350 degrees F.
Toss Brussels sprouts in olive oil, and spread in an even layer on a baking sheet. Season with salt and pepper, and bake in oven for 10 minutes. Remove from oven and sprinkle pecans on top. Return to oven for an additional 5-7 minutes, or until aromatic. Watch carefully so they don't burn. Remove from oven and set aside to cool.
Combine the dressing ingredients in a small bowl and whisk together.
Toss together Brussels sprouts, pecans and cranberries in a large bowl. Add vinaigrette mixture; toss to combine. Sprinkle with blue cheese crumbles and serve.
Nutrition Information
Serving Size: ~1 cup Calories: 175 Fat: 12 g Saturated Fat: 2 g Carbohydrates: 12 g Sugar: 3 g Sodium: 141 mg Fiber: 5 g Protein: 6 g Cholesterol: 3 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2022/10/winter-brussels-sprout-salad/