Roasted Fennel & Brussels Sprouts Salad
Prep: 25 minutes
Roast: 35 minutes • Serves: 6
3 tablespoons PICS olive oil
1/2 teaspoon PICS salt
3/4 teaspoon PICS fresh ground black pepper
4 cups thinly sliced Brussels sprouts
1/2 cup coarsely chopped hazelnuts
1-1/2teaspoons lemon zest
2 cups chopped radicchio
1 cup diced Market 32 Pink Lady apples
1/4 cup fresh Italian parsley leaves
1/2 cup cubed PICS Gouda cheese
1/2 cup favorite citrus vinaigrette
1. Preheat oven to 425°; line 2 rimmed baking pans with parchment paper. In large bowl, toss fennel, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; spread on 1 prepared pan and roast 15 minutes.
2. In same bowl, toss Brussels sprouts, remaining 1 tablespoon oil, and 1/4 teaspoon salt and 1/4 teaspoon pepper; spread on remaining prepared pan. Roast fennel mixture and Brussels sprouts mixture 15 minutes. Stir hazelnuts into fennel mixture; stir lemon zest into Brussels sprouts mixture. Roast fennel and Brussels sprouts mixtures 5 minutes or until fennel and Brussels sprouts are tender-crisp.
3. In large bowl, toss fennel mixture, Brussels sprouts mixture and remaining ingredients; serve garnished with fennel fronds.
Approximate nutritional values per serving:
311 Calories, 24g Fat (4g Saturated), 11mg Cholesterol,
463mg Sodium, 22g Carbohydrates, 8g Fiber, 7g Protein