Autumn Salad with Roasted Apples, Brussels Sprouts and Savory Maple Vinaigrette
DroolWorthy
DroolWorthy
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Ingredients

  • 4 salad
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, ends removed, halved
  • 1 small sweet potato, peeled, cubed
  • 1 apple, cut into 1/4-inch slices
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1 red onion, thinly sliced
  • 1/2 cup pecan halves
  • 1/2 cup dried cranberries
  • 8 cups arugula
  • 1/2 cup crumbled gorgonzola cheese
  • 1/4 cup tahini
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons white miso paste
  • 1/8 teaspoon crushed red pepper flakes

Instructions

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