Roasted Brussels Sprout Salad
Roasted Brussels sprout salad recipe with bacon, walnuts, feta cheese, green onions, red peppers and a balsamic vinaigrette. Instructions for how to roast brussels sprouts.
, thinly sliced
toasted walnut pieces
Cut a thin slice off the stump of each brussels sprout and remove any loose or old leaves on the outside of each sprout.
Slice each of the brussels sprouts lengthwise, toss in the vegetable oil and spread out on a baking sheet.
Bake in a 400F oven for 20-25 minutes, flipping them halfway through the cooking time. Cool completely.
Cook the bacon until crispy and crumble into small pieces.
In a large bowl, toss together the roasted brussels sprouts, crumbled bacon, green onions, red pepper, feta and walnut pieces.
Make the vinaigrette by whisking together the olive oil, balsamic vinegar, dijon mustard, brown sugar and salt until smooth and emulsified.
Toss the vinaigrette into the salad so that is evenly coated.
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