Roasted Brussel Sprout & Cranberry Salad
I created this recipe back in 2019 for the 3rd Issue of Vegan Views… and I must say I always find myself coming back to it this time of year… Plus my entire family always requests it for Christmas lunch too! It’s light, it’s tangy and it’s all Christmas!
Make sure to save this recipe – it’s a Christmas Day MUST HAVE!
- 1 small head of lettuce
- 1 head broccoli
- 300g brussel sprouts
- 1/3 cup flaked almonds
- 1/3 cup dried cranberries
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1/2 cup dried cranberries
- 1 tbsp mixed Italian herbs
- salt & pepper to taste
Place the brussel sprouts with a drizzle of olive oil under a grill to cook for 10-15 minutes until they are nice and charred. Shred the lettuce and broccoli and place into a bowl. Add in the cooked charred brussel sprouts as well as the flaked almonds and dried cranberries.
Blend together the salad dressing ingredients. This will come out nice and thick. Drizzle this dressing over the salad. Mix well.