Brussels Sprout & Cranberry Baked Salad
This sweet & savoury baked brussels sprouts salad with our dairy-free Cranberry Pink Peppercorn wedge will be the superstar of your Thanksgiving spread. 🥗✨And if you’re looking for leftovers, you probably (definitely) won’t find any here. 🤭
- 5 cups shaved Brussels sprouts
- salt/pepper to taste
- 1/4 cup crushed walnuts-roasted
- 1/3 cup dried cranberries
- 1/2 cup cooked quinoa
1/2 cup Nuts For Cheese Cranberry Pink Peppercorn Cheese, cubed
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1/2-1 tbsp maple syrup
Maple Balsamic Vinaigrette:
Generously coat the brussels sprouts in oil and season with salt and pepper.
Bake at 400°F for 20-25 minutes.
When the brussels sprouts have about 7 minutes remaining, add the walnuts to a small baking dish and to get them nice and toasty!
To make the vinaigrette, combine balsamic vinegar, olive oil and maple syrup together.
Once the brussels sprouts and walnuts are done baking, add them to a bowl followed by the cranberries, quinoa, and top with the vinaigrette.
Finish off with the the Cranberry Pink Peppercorn cheese cubes and enjoy warm or cold!