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This roasted brussel sprouts salad is my go-to salad for everything in the fall (if you don’t have a go-to… keep reading). Brussels are always a hit but adding goat cheese and apples to this super simple salad makes it irresistible and perfect for hosting (including Thanksgiving!). The whole thing is topped off with a simple homemade lemon dijon dressing that perfectly combines everything and will make your taste buds happy!

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Here’s what you’ll need:

• 2 cups fresh kale
• 2 cups brussel sprouts, sliced or shaved
• 2 red apples, thinly sliced
• 1/3 cup crumbled goat cheese
• 1/3 cup chopped walnuts
• 2 tbsp + 1/4 cup olive oil
• 1 tsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 2 tsp honey or maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

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ROASTED BRUSSEL SPROUTS SALAD

Ingredients:

• 2 cups fresh kale
• 2 cups brussel sprouts, sliced or shaved
• 2 red apples, thinly sliced
• 1/3 cup crumbled goat cheese
• 1/3 cup chopped walnuts
• 2 tbsp + 1/4 cup olive oil
• 1 tsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 2 tsp honey or maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375 degrees. Prepare the kale by removing the stems and chopping the leaves into small pieces. Massage with 2 tbsp of olive oil and set aside in a large bowl.
2. Spread the shaved brussel sprouts out on a sheet pan lined with parchment paper and drizzle with olive oil. Roast in the oven for 15 minutes or until browning and crispy.
3. Add the brussel sprouts to the bowl of kale along with the sliced apples, goat cheese and walnuts.
4. Make the dressing by whisking together 1/4 cup of the olive oil with the lemon juice, apple cider vinegar, dijon mustard, honey, salt and pepper.
5. Drizzle the dressing over the salad and mix everything until the dressing is evenly distributed within the salad. Serve immediately or keep refrigerated for up to 24 hours. Make ahead with the dressing on the side to keep the salad fresh for longer.

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