Roasted Autumn Salad with Apple-Maple Vinaigrette

 

All the flavors of autumn into one yummy salad. As always with most my recipes, make it your own!

Don't like brussels sprouts? Roast butternut squash or pumpkin chunks instead (and substitute pumpkin butter for the apple one in the vinaigrette). No pepitas (pumpkin seeds)? Use any nut you like (walnuts, pecans, almonds...). Not a fan of blue cheese? Goat cheese or feta would work great too!

Serves 4

For the salad:

• 20 brussels sprouts, halved lengthwise = 20 choux de Bruxelles, coupés en deux dans le sens de la longueur
• 2 apples, sliced = 2 pommes, coupées en lamelles
• Olive oil = huile d'olive
• 4 cups baby spinach = 120 g de jeunes pousses d'épinard
• 4 tablespoons dried cranberries = 4 cuillères à soupe de cranberries séchées
• 4 tablespoons pepitas or nuts = 4 cuillères à soupe de pepitas ou noix/pecans/amandes
• 4 tablespoons crumbled blue cheese = 4 cuillères à soupe de Roquefort émietté

For the vinaigrette:

• 1 garlic clove, minced = 1 gousse d'ail, émincée
• 1 tablespoon apple butter (or applesauce) = 1 cuillère à soupe de compote de pommes (ou de sirop de Liège)
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
• ¼ cup apple cider vinegar = 60 ml de vinaigre de cidre
• ⅓ cup olive oil = 80 ml d'huile d'olive

Preheat oven to 400°F / 200°C.

 

Spray olive oil on a baking sheet, spread brussels sprouts and apple slices and spray with more olive oil. Roast, turning once, for about 30 minutes. Remove from oven, and set aside to cool. 

Meanwhile, make the vinaigrette: blend all the ingredients together in a small food processor or in a mason jar.

 

Divide spinach leaves onto 4 plates, top with roasted brussels sprouts and apple slices, dried cranberries, pepitas and crumbled blue cheese. Pour 1 to 2 tablespoons of vinaigrette on each salad and serve right away. Enjoy!

Note: save leftover vinaigrette in the fridge for up to 2 weeks.