Brussels sprouts are high in vitamin A, vitamin C, and fiber.
3Tbl red wine vinegar
1 tsp Dijon mustard
1/8 tsp sea salt
1/8 tsp black pepper
1/3 cup olive oil
1 1/4 lbs Brussels sprouts, trimmed and cut into quarters
6 scallions, cut into 1 inch pieces
12 cup baby spinach
1 cup red grapes, halved
3 Tbl sunflower seeds
In a small bowl, whisk vinegar, mustard, salt, and pepper until combined. Gradually whisk in olive oil until thickened.
Place Brussels sprouts and scallions on a large baking sheet and toss with 2 Tbl of the dressing. Roast at 400 degrees for 22 minutes, turning once, until tender. Cool slightly.
In a large bowl, combine spinach, grapes and sunflower seeds. Toss with 4 Tbl of the remaining dressing. Add Brussels sprout and scallions. Serve
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