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

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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.

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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.

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

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

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

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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.

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{ 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!

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