Roasted Napa Cabbage and Brussel Sprout Salad With Maple Croutons and Maple Walnut Soy Dressing
2 Maison Cousin TM Twin Pack Baguettines, baked according to package instructions
¼ cup maple syrup
¼ cup walnuts, chopped
1 cup Brussel sprouts, halved
1 Napa cabbage
1 granny smith apple, chopped
2 tbsp. olive
Ground black pepper
½ cup pomegranate seeds
3 tbsp. olive oil
3 tbsp. maple syrup
2 tbsp. low sodium soy sauce
3 tbsp. walnuts, chopped and toasted
1. Pre-heat oven to 400°F. Line a baking sheet with parchment paper. Cut baguettes into bite sized pieces. Toss with maple syrup and walnuts, transfer to lined baking sheet. Toast for 15-20 minutes until golden brown. Transfer croutons to a bowl. Re-use parchment lined baking sheet.
2. Cut cabbage lengthwise into quarters. Place cabbage on one side of baking sheet and Brussel sprouts on the other. Drizzle vegetables with olive oil and season with pepper. Roast for 15 minutes. Rotate cabbage. Add apples to Brussel sprouts and stir together, return to oven to roast for another 5 minutes.
3. In a small bowl, whisk together olive oil, maple syrup and soy sauce. Stir in toasted walnuts.
4. Chop roasted cabbage and gently toss with Brussel sprouts, apples and croutons. Transfer salad onto a serving platter, garnish with pomegranate seeds and drizzle with maple dressing.