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Warm Winter Salad with Maple Seed Brittle

warm maple salad

In the thick of winter, a warm winter salad is a welcomed addition to the dinner rotation.

What does a warm salad entail? Think roasted vegetables and cooked grains as a base. Imagine salty, crunchy bits as tasty accessories. For this salad we combined broccoli and Brussels sprouts for a cruciferous foundation. These greens are deep in their color and delectable in their flavor. While this Warm Winter Salad recipe does not call for a grain, you can easily add faro or quinoa to the mix.

To build upon this base we fry up bacon and add the freshness of a crispy apple to elevate each bite. If you feel especially committed to adding maple flavor to this salad (we encourage it!) try making our Maple Candied Bacon recipe. Chopped up it’ll add a fitting sweetness and bit of kick (courtesy of the cayenne).

But we understand if time is tight, and the extra step is a half hour too long to wait. Bacon, as you like to prepare it, will fulfill its duty here – which is to add salt and crunch here.

Another crunch component is the maple seed brittle. Toasted and glued together with a maple mixture, which includes a quarter teaspoon of maple sugar seasoning, it’s a top tier topping. You may find yourself snacking on this treat before it has a chance to grace the greens. That’s understandable! We do it! This recipe can be a snack, a topping for roasted vegetables or even oatmeal. Add cayenne or silk chili if you crave additional spice.

We recommend serving this salad underneath a filet of salmon or a roasted thigh of chicken. This Warm Winter Salad can be enjoyed as is, perhaps with a slice of sourdough toast on the side, but it completes a plate of protein beautifully.

Warm Winter Salad with Maple Brittle

Serves

2-4

Prep time

15 minutes

Cook time

30 minutes

INGREDIENTS

  • 4 slices of bacon
  • 1 lb Brussels sprouts, thinly sliced
  • 2 small heads of broccoli, chopped into small florets
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 Honeycrisp apple, thinly sliced and chopped
  • Parmesan, to serve

For the Maple Seed Brittle

  • 2 tablespoons pepitas
  • 2 tablespoons sesame seeds
  • 2 teaspoons maple syrup
  • 1 tablespoon water
  • 1/4 teaspoon maple sugar seasoning
  • Pinch of salt

For the Maple Mustard Dressing

  • 1 small shallot, coarsely chopped
  • 2 large cloves of garlic, coarsely chopped
  • 1 teaspoon maple mustard
  • 1 teaspoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

 

INSTRUCTIONS

1. Pre-heat the oven to 400F.

2. Cook the bacon in a pan over medium-high heat until crispy. Transfer to a paper towel lined plate and set aside. Alternatively, you may make this extra maple-y and make our Candied Maple Bacon recipe!)

3. On a rimmed baking sheet lined with parchment paper, toss the Brussels sprouts and broccoli in olive oil, salt and pepper. Bake for 30-35 minutes, tossing once about halfway through to ensure even roasting.

4. Meanwhile, make the brittle. In a small pan, toast the pepitas and sesame seeds over medium-high until fragrant and golden, about 2-3 minutes. Stir the maple syrup, water, seasoning and salt together in a small bowl. Carefully add it to the pan and stir until the seeds are coated. Reduce heat to medium-low and cook for 2 more minutes. Transfer the brittle to a parchment paper lined plate to cool. Break up into bits once cooled.

5. Prepare the dressing. In a 1 cup liquid measuring cup add the shallot, garlic, maple mustard, maple syrup, apple cider vinegar, olive oil and salt and pepper. Blend with an immersion blender until smooth. Taste and season with more salt and pepper, as desired.

6. In a serving bowl toss the Brussels sprouts and broccoli in the dressing. Add the apples, crumbled bacon, and brittle bits. Shave fresh Parmesan on top. Serve with chicken or salmon!

Warm Winter Salad

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