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Harvest Brussels Sprout Salad

Author Cathy Trochelman

Ingredients

Salad

  • 2 c. brussels sprouts washed and cut in half
  • 2 Tbsp. olive oil
  • ½ c. crumbled Gorgonzola cheese
  • ¼ c. pecans toasted
  • 2 pieces bacon cooked and crumbled
  • 1-2 thinly sliced onion rings quartered

Dressing

  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp. rubbed sage
  • ½ tsp. kosher salt
  • ¼ tsp. pepper

Instructions

  1. Prepare brussels sprouts by tossing them in olive oil until completely coated. Arrange on baking sheet and roast at 400 degrees 15-20 minutes or until tender. Cool slightly.
  2. Combine brussels sprouts, cheese, pecans, bacon, and onion in a medium bowl.
  3. Combine dressing ingredients and drizzle over salad.