Winter Salad: Brussel Sprouts with Spinach

A note about salads: ingredient amounts in salads are totally up to the creator. One person may prefer more roasted vegetables, less nuts. Salads should be comprised of your favorite ingredients, amounts determined by you. Here we have a salad that invites “fresh” to Winter greens.

To make this salad you need:

10 cups fresh spinach, washed and chopped

brussel sprouts (trimmed and sliced in half. place parchment paper on 11x17 pan. mix 2 Tablespoons olive oil with brussel sprouts. Spread brussel sprouts over parchment paper. Aim for most sprouts to be cut side down so they can roast and brown against the hot oil.)

bacon

pecorino romano or parmesan cheese

pecans

1 green apple

Olive Oil, Salt, Balsamic Vinegar

Directions:

Preheat oven to 450F (230C). While oven preheats, cook 3-4 strips of bacon. Crumble bacon. In preheated oven, roast brussel sprouts for 15 minutes or until browned. Wash, dry and chop spinach. Spinach forms base of salad. To spinach add 1 cup chopped pecans, 1/2 cup shaved hard Italian cheese (pecorino or parmesan), 1 green apple (chopped). Drizzle Baker and Olive Herbs de Provence Olive oil and your favorite balsamic vinegar.