This salad brings together all the flavors of fall and winter. The Brussels sprouts lend a gorgeous smokiness the melds with the sweet apples and onions, and the blue cheese brings all the flavors together with its tangy richness. We loved this with our Grilled Ham and Cheese sandwiches, but it would be wonderful with a hearty quiche or topped with herbed chicken.
- Baby arugula
- 2 cups Brussels sprouts, trimmed and halved
- 1 empire apple or your favorite
- 1 small red onion
- Blue cheese from Blue Ledge Farm
- Slivered snap peas (optional)
- ½ a lemon
- Fresh Tracks Red wine vinegar
- Olive oil
- Salt, pepper, and your favorite herbs
Turn the oven on to 400 degrees Fahrenheit with the convection going. Toss the Brussels sprouts in a bowl with a little olive oil (just enough to coat them) and spread them out on a cookie sheet. Season with salt and a little pepper, and roast them for around 15-20 minutes. Us farm folk enjoy a little char on our Brussels sprouts, so we left them in for the long end but keep an eye on them if you prefer otherwise! Remove from the oven and let cool completely.
While the Brussels sprouts are roasting, skin and slice the red onion into small strips and place in a small bowl. Drizzle 2-3 tablespoons of red wine vinegar and a good pinch of salt over the onions. Add a little water to slightly dilute the vinegar. Toss it all together and let for at least 15 minutes, re-mixing every few minutes.
Fill a salad bowl ¾ of the way with baby arugula. Julienne the empire apple (a fancy way to say cut into small sticks like mini French fries) and pile them to one side of the salad bowl. Take the Brussels sprouts and pile them in a similar fashion in the salad. If you feel there are too many sprouts, feel free to just eat the stragglers.
Drain the vinegar mixture from the onions. Quickly rinse with cold water, drain and gently press them to remove any excess water. Mound them on the salad like the apple and Brussels sprouts. If you chose to use slivered snap peas than go ahead and have them join the party. Add the blue cheese by crumbling it over the other ingredients.
To make a quick dressing, juice half a lemon and whisk in some olive oil to a slightly thick, emulsified texture. Chop up whatever herbs you prefer and whisk them in with salt and pepper to taste. We used Penzy’s French Country Vinaigrette mix for convenience but suggest using some fresh herbs if you have them on hand!
Drizzle the dressing over the salad or serve on the side, and chow down! This is lovely with our Vermont Apple Wine or even a lighter red with a little oak and bright fruit, such as our Freerider Red.