BRUSSELS SPROUTS - Autumn Panzanella Salad

By Unblond1

Ingredients

• 1 tablespoon olive oil
• 1 baguette, 4 ounces, torn into 1-inch x 1/2-inch pieces
• 1 1/3 tablespoons apple cider vinegar
• 2 2/3 tablespoons olive oil
• 1/2 teaspoon dijon mustard
• 2 tablespoons walnuts (roughly chopped)
• 1 cup (5 oz.) Brussels sprouts (thinly shaved)
• 1 granny smith apple (thinly sliced)
• 1 ounce blue cheese (such as Gorgonzola Dolce, crumbled)
• kosher salt and freshly ground black pepper (to taste)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350ºF.

In a large bowl, add the bread, 2 tablespoons of olive oil, salt and pepper, and toss to coat. On a baking sheet, spread the seasoned bread into an even layer. On the other side of the sheet tray add the walnuts. Bake for 5-8 minutes until light golden-brown and toasted. Remove and set aside to cool.

In a large bowl, add the vinegar, mustard, 1/2 cup olive oil and whisk to combine. Season with salt and freshly ground black pepper. Add the Brussels sprouts, apples, toasted bread, walnuts and mix to combine. Add the blue cheese and gently mix.

Nutrition Facts - 4 Servings

Amount Per Serving
Calories 277.3
Total Fat 18.6 g
Saturated Fat 3.6 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 9.8 g
Cholesterol 7.5 mg
Sodium 297.0 mg
Potassium 223.0 mg
Total Carbohydrate 24.7 g
Dietary Fiber 3.5 g
Sugars 5.6 g
Protein 5.8 g