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Brussel Sprout Salad

Claire Stabbert - Columnist
Posted 6/25/20

Recently I went to a backyard BBQ at my good friend April's house. One of my favorite things about a bbq is seeing what each of my friends show up with, and their signature dishes.

My very close …

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Brussel Sprout Salad

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Recently I went to a backyard BBQ at my good friend April's house. One of my favorite things about a bbq is seeing what each of my friends show up with, and their signature dishes.

My very close friend Megan brought her family's sausage dip (recipe coming soon), made with Jimmy Dean sausage, rotel, and a whole lotta cream cheese. I brought pulled pork fresh off my smoker, but the dish that really blew me away was my friend April's brussel sprout salad. I believe it was one of the best dishes I have ever had.

The saltiness and sweetness from the brussel sprouts paired with the tang from the balsamic vinaigrette and the sweet green grapes all tasted so perfectly together. I do not know who originally came up with this salad, but she needs an award. April brags that it is so easy to make and is a dish that everyone loves.

To make April's brussel sprout salad, you will need 1 pound of brussel sprouts, ends trimmed and sliced into halves, 2 tablespoons olive oil, kosher salt and black pepper, 5 big handfuls baby arugula (5-6 cups), 1 fuji or gala apple diced, 1 cup green seedless grapes sliced in half, 1/2 cup crumbled feta cheese, and 1/2 cup Newmans Own balsamic vinaigrette.

She begins by preheating her oven to 400 degrees F, and lines a baking sheet with foil for easy cleanup. Next, add brussel sprouts to the prepared baking sheet and drizzle with olive oil, salt and pepper. Toss everything together and roast the brussel sprouts until tender, 30-35 minutes. Add the arugula, apples, grapes, and feta to a large salad bowl. Add roasted Brussel sprouts and toss everything together. Once everything has cooled, she adds the vinaigrette to avoid the dish becoming soggy.

I know the idea of fruit in a savory salad does not always sit well with some people, but once you try this dish I have a feeling it will make you a believer. Stay safe.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

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