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Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
Ingredients
  • subheading: SCALE 1x2x3x:
  • 1 lb brussels sprouts, halved ends trimmed cut into thirds
  • olive oil
  • kosher salt
  • ¾ cup roughly chopped pecans
  • ½ cup pumpkin seeds
  • ¼ cup honey
  • 1 tbsp water
  • ¼ tsp cayenne pepper
  • 1 tbsp ¼ cup olive oil, plus more as needed
  • 2 small shallots, minced
  • 1 cup apple cider
  • 1 sprig rosemary
  • 2 tbsp apple cider vinegar
  • 2 tsp whole grain mustard
  • freshly cracked black pepper
  • 4 cups spring mix
  • 2 cups arugula
  • ½ cup crumbled white cheddar cheese
  • 1 apple, cored thinly sliced
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