Name: Warm Brussels Sprouts-Spinach Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 4 ounces thick cut bacon, chopped; 1 ½ pounds Brussels Sprouts, trimmed and shaved; 1 small head cauliflower, cut into small florets; 2 tart apples, cored and diced, peels on; 5 ounces baby spinach; ¼ cup apple juice sweetened dried cherries or cranberries, unsulfured; ⅓ cup Gorgonzola cheese, or crumbled dairy-free feta cheese such as Violife; ⅓ cup chopped pecans; 3 tablespoons Maple-Dijon Vinaigrette

Warm Brussels Sprouts-Spinach Salad

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Author: Danielle
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 6 servings 1x
Category: Salad
Method: Skillet
Cuisine: American

Ingredients

Scale

4 ounces thick cut bacon, chopped
1 ½ pounds Brussels Sprouts, trimmed and shaved
1 small head cauliflower, cut into small florets
2 tart apples, cored and diced, peels on
5 ounces baby spinach
¼ cup apple juice sweetened dried cherries or cranberries, unsulfured
⅓ cup Gorgonzola cheese, or crumbled dairy-free feta cheese such as Violife
⅓ cup chopped pecans
3 tablespoons Maple-Dijon Vinaigrette

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Instructions

Heat a large skillet over medium heat.
Add the bacon and cook until crisp. Remove with a slotted spoon, leaving the drippings in the pan.
Add the Brussels sprouts, cauliflower and apples and sauté until crisp-tender, about 7 minutes.
Remove from the heat and stir in the spinach.
Transfer vegetables to a salad bowl or platter and top with the cranberries, Gorgonzola, pecans, and vinaigrette. Serve warm.

Find it online: https://daniellewalker.com/warm-brussels-sprouts-spinach-salad/