Mediterranean Roasted Brussels Sprouts Salad

Yum!  I love roasted crispy Brussels Sprouts--this is a great salad for any day of the week!

Ingredients

For Salad

• 2 lb Brussels sprouts, well-cleaned, trimmed, and halved
• Salt
• Greek Seasoning Extra Virgin Olive Oil (also Try Bacon EVOO, Garlic EVOO, Meyer Lemon EVOO)
• 6 oz. Spinach
• 4 oz. Baby arugula
• 2 Shallots, halved and thinly sliced
• Dried cranberries, large handful
• ½ cup Walnut halves, toasted
• Feta cheese, crumbled

 Bourbon Lemon Vinaigrette

• ¼ cup Greek Seasoning Extra Virgin Olive Oil
• ¼ cup Meyer Lemon White Balsamic Vinegar
• 2 Tbsp. Bourbon Infused Honey
• 1 tsp Dijon Mustard
• Salt and pepper

 Directions

1. Preheat oven to 425 degrees F.
2. Place Brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread Brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the Brussels sprouts a quick stir so the other side has a chance to get some color.)
3. While Brussels sprouts are roasting, add the spinach, arugula, shallots, cranberries, and walnuts to large mixing bowl. Once ready, add the roasted Brussels sprouts in.
4. In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad. Toss to combine. Then add in crumbled feta and give it another gentle toss.
5. Transfer the salad to a large serving platter. Add another sprinkle of feta, walnuts or cranberries if you like. Enjoy!

Recipe modified from "The Mediterranean Dish" Blog