Purple Brussels sprouts salad with apple

Ingredients:
• 300g purple Brussels sprouts
• 1 tablespoon olive oil
• 50g pecan nuts
• 50g blue cheese
• 1 apple
• 50g cranberries
• Dressing:
•   2 tablespoons apple cider vinegar
• juice of 1/2 a lime
• 2 tablespoons olive oil
• salt and pepper to taste

Preparation:
Preheat the oven to 200° C. Wash the purple Brussels sprouts and remove any blemished outer leaves. Slice the sprouts very thinly or chop them in a food processor to produce thin slices. Lay out the slices on a baking tray and sprinkle with olive oil and salt. Put the tray in the preheated oven and bake for ten minutes. Allow the sprout slices to cool slightly before adding to the salad.

In the meantime, peel and chop the apple and sprinkle with a little lime juice. To make the dressing, mix the apple cider vinegar, olive oil and lime juice together, adding salt and pepper to taste. Mix the sprouts with the apple, cranberries and pecans, and crumble the blue cheese over the top. Sprinkle the dressing over the salad or serve it on the side.

(Source: www.foody.nl)

 

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