Roasted Brussel Sprout Waldorf Salad
A very cozy salad for fall and winter, this Waldorf riff uses roasted brussel sprouts instead of iceberg lettuce! It's a much more nourishing take on the classic since it uses a yogurt-based dressing. Sweet apple, juicy grapes, and crunchy walnuts make it feel nostalgic.
For the Salad
- 3 lbs brussel sprouts
- Oil of choice for roasting and toasting
- Generous salt and pepper
- Zest of a lemon
- Splash of apple cider
- 1 c raw, whole walnuts
- 1 tbsp maple syrup
- Pinch of cayenne
- Honeycrisp apple
- Big bunch of red grapes
For the Dressing
- Juice of a lemon
- Few tbsp unsweeteed, unflavored yogurt of choice
- 1 tbsp maple syrup
- 1 tbsp coarse-grained mustard
- Salt and pepper
- Preheat the oven to 425.
- Prep your brussel sprouts by trimming off the stems and cutting each in half. Place them cut-side down on a lightly-oiled baking sheet. Salt and pepper generously.
- Roast the brussel sprouts for 20-30 minutes, but it will depend on the size of your sprouts, so keep an eye on them. You want them golden and tender with one crisp side, not mushy.
- While the brussel sprouts are roasting, toast the walnuts in a large skillet with a touch of oil until golden brown. Keep a very close eye on them and toss them every few seconds, they'll burn easily! It should only take a few minutes. When they're lightly browned and fragrant, turn off the heat. Add a tablespoon of maple syrup, generous salt, and the tiniest pinch of cayenne. Keep tossing them while the residual heat in the pan caramelizes the maple syrup, then let them cool.
- Also while the brussel sprouts are roasting, assemble the dressing. Stir together all the ingredients, adding a bit more yogurt if necessary to achieve your desired creaminess. Give it a taste and adjust; you can add a dash more of maple syrup if you want additional sweetness, or more mustard if you want more bite.
- When the brussel sprouts are done roasting, remove them from the oven and immediately add the zest of a lemon and a small splash of apple cider, then toss. Let them sit for a few minutes in their fragrant hot tub. This will infuse them with flavor, and also keep them from becoming dry. The heat will release all the delicious, aromatic oils from the lemon zest.
- While the brussel sprouts sit, cut your apple into thin slices, remove the grapes from their stem, and slice the grapes into halves or quarters.
- Assemble! I like to serve this salad when the brussel sprouts are still warm, although it's delicious cold or room temperature as well. Arrange the brussel sprouts, apple, grapes, and walnuts on a serving platter, then drizzle it all with dressing. You can also serve some additional dressing on the side.
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