Winter Wedge Salad: Crispy Shredded Brussels & Apple Pecan Panzanella With Maple Vinaigrette

IMG_0529

I find it hard to get my salad motivation on in the winter. I know I need to be eating more of them but something cold just doesn’t sound desirable. I avoid warm toppings on this traditionally cold dish but this combination wins me over. This salad provides all of the opposing elements of food that I love. Every bite is smoky, tangy, and slightly sweet. There are crispy, chewy, soft, and firmer textures. The flavors of fruit and maple and nuts and spice are wintery and comforting.

IMG_0535

Caramelized Brussels work like vegan bacon on this vegetarian wedge salad. I cooked them over high heat to purposely burn some of the shreds. Fragrant nutmeg pairs well with the bitterness.

IMG_0534

The dressing includes apple cider vinegar and maple syrup which I knew would compliment the nuts and fruit.

IMG_0532

Whole pecans, fresh apples, and bread make up a yummy panzanella. It’s like a salad on your salad!

IMG_0531

The warmed sprouts and crouton mix on cold, juicy iceberg makes a delightful arrangement.

IMG_0530

Winter Wedge Salad: Crispy Shredded Brussels & Apple Pecan Panzanella With Maple Vinaigrette

Charlotte Veggie

DF, omit nuts to make NF, omit bread to make GF and GRF

Serves 4

 

Ingredients:

1 head iceberg lettuce, slice off base/stem, and cut into fourths

Crispy Shredded Brussels:

One 10 oz bag of Trader Joe’s Shaved Brussels Sprouts or approximately 2 cups shredded/thinly sliced Brussels sprouts

1 tbsp olive oil

1/4 tsp ground nutmeg

Salt and pepper to taste

Apple Pecan Panzanella:

1 apple, diced

1/3 cup whole or chopped pecans

2 slices bread, cut into small cubes/squares

1/4 tsp salt

1/2 tbsp coconut oil

Maple Vinaigrette:

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tbsp maple syrup

1 tsp whole grain or Dijon mustard

1 tsp dried parsley

Salt and pepper to taste

 

Directions:

Heat olive oil over medium high heat. Add Brussels sprouts and mix in nutmeg, salt, and pepper. Stirring occasionally, cook for 10-15 minutes  or until they are as brown and burnt as you like!

In a separate pan, heat coconut oil over medium high heat. Add apples, pecans, bread, and salt. Stir to coat with the oil. Cook until toasty, about 10-12 minutes.

Whisk together all of the dressing ingredients.

Assemble salads by placing a lettuce wedge on each plate followed by topping with both the Brussels and apple pecan mixtures.

IMG_0528

{ 4 comments… add one }
  • Katie DiVito January 18, 2016, 4:40 pm

    Looks amazing! Putting it on my meal plan for next week 🙂

    • Rajul January 18, 2016, 11:25 pm

      So good to hear! It’s a pretty amazing combo 🙂

  • Swati January 18, 2016, 4:53 pm

    Yum! Looks good!

    • Rajul January 18, 2016, 11:25 pm

      Thank you!

Leave a Comment

Recent Posts…

Valentine’s Dinner: Charred Pepper Salad W/Eggplant Chips & Basil Cream, Butternut Soup, Cauliflower Steaks

Valentine’s Dinner: Charred Pepper Salad W/Eggplant Chips & Basil Cream, Butternut Soup, Cauliflower Steaks

With Valentine's Day coming up this weekend, I wanted to provide you with a delicious homemade gourmet meal that is suitable for most diets out there (gluten free, grain free, can be dairy free) and pleasing to different tastebuds. Large thick slices of purple cauliflower make beautiful steaks, a warm smoky salad with light basil [...]

{ 0 comments }
Marbled Banana Bread

Marbled Banana Bread

  Something I really enjoy doing when we have overnight guests is getting up early and preparing something sweet to cook in the oven. As the goody bakes, it fills the house with a warm and welcoming aroma that everyone appreciates waking up too. Add a pot of hot coffee or tea and bam, just call [...]

{ 3 comments }
Unmasking How We Do Halloween

Unmasking How We Do Halloween

I thought long and hard about bringing you some fun, healthy Halloween sweet treat recipes, but I didn't see how that would contribute to the cause towards less sugar consumption. If you peruse the internet or Pinterest, you will see all sorts of snacks like baby carrots made to look like fingers, ghost faces drawn [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie