Brussels sprouts dried cranberries vegan feta cheese salt and pepper avocado oil
©Kirsten Nunez
red onion apple pecans lemon juice
In a small jar, combine all the vinaigrette ingredients. Mix and chill in the refrigerator. In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
©Kirsten Nunez
Roast the Brussels sprouts for 20 minutes, tossing once halfway.
©Kirsten Nunez
Toss the Brussels sprouts with sliced onions, apples, pecans, dried cranberries, and maple balsamic vinaigrette. Top with tofu feta and enjoy.
©Kirsten Nunez
• Switch up the nuts. Instead of pecans, try walnuts or pistachios. • Use a different vinaigrette. Our lemon vinaigrette also tastes delicious with this salad. • Try other dried fruits. Raisins and dried figs work well too.
©Kirsten Nunez