Warm Bean & Brussel Sprouts Salad

I love a good salad. But as the weather continues to cool down, a salad can seem like the least appealing dinner choice. It’s hard to eat cold food in a cold house! However, I do live in the mountains so if I used cold weather as an excuse not to eat my greens, then I would be one poorly nourished blogger.

Just because a salad is on the menu for dinner, doesn’t mean you can’t add warm elements to give it a bit more comfort-appeal. I generally do not like cooked green (they get way too wilty and soggy), but I do like to top my greens with warm, cooked foods. This salad is a perfect example of what I’m talking about and definitely something I could eat on even the coldest of Colorado evenings.

Warm Bean & Brussel Sprouts Salad (makes 3-4 servings)

Ingredients

• 2 cups brussel sprouts, quartered
• ½ Onion, thinly sliced
• 1 can white beans
• 1 green apple, diced
• ½ cup chopped walnuts
• Greens (I used spinach + spring mix)
• Dressing: balsamic vinegar, oil, mustard, garlic powder

Directions

1. Preheat oven to 400. Prep brussel sprouts and onion. Drizzle lightly with olive oil, salt, and pepper. Roast in the oven for 25 minutes, or until sprouts are tender and a little crispy.
2. Meanwhile, combine beans, apple, and walnuts in a bowl. Prepare dressing by whisking ingredients together (I just do it one serving at a time, to taste, which is usually about 1-2 tsp. olive oil, 1-2 tbsp. vinegar, a squirt of mustard, and a shake of garlic powder).
3. Once the veggies in the oven are done, mix them with the beans and apples.
4. Plate your greens and pour the veggie mixture on top. Dress and serve. 

If you want a little more oomph with your meal, try serving the mixture over some cooked brown rice pasta.