Ingredients
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250 grams Brussels sprouts, thinly sliced
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4 cups (about 270 grams) thinly sliced kale
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1 small head radicchio, thinly sliced
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1/4 cup olive oil (60 milliliters), divided
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Kosher salt to taste
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Freshly ground black pepper
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1/2 shallot, finely minced
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2 tablespoons (30 milliliters) balsamic vinegar
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1 teaspoon (5 grams) Dijon mustard
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1 teaspoon (5 grams) maple syrup
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75 grams crumbly blue cheese
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1/4 cup (50 grams) pomegranate seeds
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1/4 cup (40 grams) toasted chopped walnuts
Directions
- Heat oven to 450°F (230°C)
- Toss Brussels sprouts, kale and radicchio with one tablespoon (15 milliliters) olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until beginning to wilt and brown, about six to eight minutes, tossing halfway through.
- Whisk together shallot, vinegar, Dijon mustard and maple syrup in a small bowl. While whisking, slowly drizzle in remaining oil. Season with salt and pepper.
- Transfer vegetables to a serving bowl. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.
