Are you ready to revolutionize your salad game with a dish that's not just healthy, but incredibly delicious? This Brussels Sprouts Apple and Brown Rice Salad is about to become your new obsession! Imagine crispy roasted Brussels sprouts, sweet apple chunks, nutty brown rice, and a tantalizing vinaigrette that will make your taste buds dance with joy. Perfect for those seeking a nutritious yet mouthwatering meal that takes just 45 minutes to prepare, this recipe is a game-changer for home cooks and health enthusiasts alike.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
- 1 apple, diced
- 1 cup cooked brown rice
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Trim the Brussels sprouts by removing any yellow or discolored outer leaves, then slice each sprout in half lengthwise.
- Toss the halved Brussels sprouts with 1 tablespoon of olive oil, and season with salt and pepper. Spread them cut-side down on the prepared baking sheet.
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, until they are golden brown and crispy on the edges.
- While the Brussels sprouts are roasting, cook the brown rice according to package instructions if not already prepared. Allow to cool slightly.
- Dice the apple into small, uniform cubes. To prevent browning, you can toss the apple pieces with a little lemon juice.
- In a small bowl, whisk together the remaining olive oil and apple cider vinegar to create a simple vinaigrette. Season with a pinch of salt and pepper.
- Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- In a large mixing bowl, combine the roasted Brussels sprouts, cooked brown rice, diced apple, toasted walnuts, and dried cranberries.
- Drizzle the prepared vinaigrette over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the salad warm or at room temperature as a nutritious and flavorful side dish or light meal.
Tips
- Roasting Brussels Sprouts: For maximum crispiness, ensure sprouts are cut-side down and not overcrowded on the baking sheet. This guarantees those delightful golden edges.
- Prevent Apple Browning: Toss diced apples with a little lemon juice to maintain their fresh, crisp appearance and prevent oxidation.
- Nut Toasting Trick: When toasting walnuts, stay attentive and stir frequently. They can burn quickly, and you want a golden, fragrant result.
- Vinaigrette Versatility: Feel free to experiment with the vinaigrette. Try adding a touch of honey or Dijon mustard for extra complexity.
- Make-Ahead Friendly: This salad tastes great warm or at room temperature, making it perfect for meal prep or potlucks.
- Protein Boost: For a more substantial meal, add grilled chicken, tofu, or chickpeas to transform this side dish into a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
