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Roasted Napa Cabbage and Brussel Sprout Salad With Maple Croutons and Maple Walnut Soy Dressing

4
Prep & Cook Time: 30 minutes

Ingredients:

Recipe Ingredients

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

Dressing Ingredients

3 tbsp. olive oil

3 tbsp. maple syrup

2 tbsp. low sodium soy sauce

3 tbsp. walnuts, chopped and toasted

Directions: 

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.

Categories: 

Roasted Napa Cabbage and Brussel Sprout Salad With Maple Croutons and Maple Walnut Soy Dressing

Prep & Cook Time: 30 minutes 4 Recipe Ingredients2 Maison Cousin TM Twin Pack Baguettines, baked according to package instructions¼ cup maple syrup¼ cup walnuts, chopped1 cup Brussel sprouts, halved1 Napa cabbage1 granny smith apple, chopped2 tbsp. olive Ground black pepper ½ cup pomegranate seedsDressing Ingredients3 tbsp. olive oil3 tbsp. maple syrup2 tbsp. low sodium soy sauce 3 tbsp. walnuts, chopped and toasted