Harvest Brussels Sprouts Salad

Oven-roasted Brussels sprouts combined with Gorgonzola cheese, bacon, pecans, and red onion in a light lemon-sage vinaigrette. If you love Brussels sprouts... this one's for you!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 522kcal

Author: Cathy Trochelman

Ingredients

Salad

2 cups Brussels sprouts halved
2 Tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
1/4 cup pecans toasted
2 pieces bacon cooked and crumbled
1-2 thinly sliced onion rings quartered

Dressing

2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon rubbed sage
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Instructions

Preheat oven to 400°F.
Prepare brussels sprouts by tossing them in olive oil until completely coated. Arrange on baking sheet and roast at 400° 15-20 minutes or until tender. Cool slightly.
Combine brussels sprouts, cheese, pecans, bacon, and onion in a medium bowl.
Combine dressing ingredients in a small jar and shake vigorously. Drizzle over salad as desired.

Notes

Recipe Variations

Make it a lettuce salad by adding all ingredients to a bed of mixed greens
Add additional roasted veggies, such as broccoli or cauliflower
Substitute walnuts or almonds for the pecans
Omit the bacon to make it vegetarian
Add additional seasonings according to taste
Make it spicy by adding sliced, roasted jalapeños
Substitute feta or goat cheese for gorgonzola cheese

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