Warm salads, like this Brussel sprouts, walnut, Gorgonzola and fig, can help you get through this long-lasting winter. This recipe is flexible. If you don’t have walnuts, try pecans or almonds. You can also leave out the figs or Gorgonzola if you prefer.
Ingredients
- 2 pounds Brussels sprouts, shredded
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup walnuts
- 1 cup Gorgonzola cheese, crumbled
- ½ cup chopped dried figs
- Balsamic vinaigrette
Recipe
- Turn your broiler on high.
- In a large bowl, mix the Brussel sprouts with the olive oil. Transfer to a rimmed baking sheet and broil 10 to 15 minutes until browned.
- Toast walnuts in a large skillet over medium heat for 3 to 5 minutes, being careful not to burn the walnuts.
- In large bowl, mix the Brussel sprouts, walnuts, Gorgonzola cheese and figs. Lightly dress the salad with the balsamic vinaigrette. You don’t want to overdress this salad.