Crispy Brussels Sprouts and Spinach Salad
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Serves: 4-6
 
Ingredients
  • 12 oz brussels sprouts
  • ΒΌ cup olive oil
  • Salt and Pepper to taste
  • 4-5 oz of spinach
  • 2 tsp olive oil
  • ⅓ cup pepitas
  • 2 tbsp grapeseed oil
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Chop of the nub of the brussels sprouts and peel off leaves. When you get to the heart of the sprout, chop it in half or fourths depending on size.
  3. Toss sprouts with olive oil and generously salt and pepper.
  4. Spread out evenly over a large cookie sheet in a single layer.
  5. Bake for 14-17 minutes to desired level of burntness.
  6. Meanwhile, place spinach in a salad bowl.
  7. Heat 2 tsp olive oil in small frying pan on medium high heat. Add pepitas and toast for a 3-5 minutes until they begin to brown and start popping. Pour directly onto bed of spinach.
  8. Combine grapeseed oil, honey, vinegar and salt and pepper and whisk until honey and vinegar are evenly distributed.
  9. Toss spinach, pepitas and vinaigrette together.
  10. Right before serving, add in the the crispy brussels sprouts. Serve immediately.
Recipe by Weekend Table at https://weekendtable.com/2014/03/09/crispy-brussels-sprouts-spinach-salad/