This Maple Roasted Brussels Sprout and Quince Salad is a hearty and tasty dish that has just the right amount of sweet and savory flavors. The roasted quince slices and maple-roasted Brussels sprouts make the fresh mixed greens taste sweet and caramelized, and the toasted pecans and goat cheese give the salad a nice crunch and creaminess. The balsamic Dijon dressing brings the salad together and makes it really tasty.
Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 quinces, peeled, cored, and sliced. 2 tablespoons olive oil. 2 tablespoons maple syrup. Salt and pepper to taste. 4 cups mixed greens. 1/2 cup pecans, toasted and chopped. 1/4 cup goat cheese, crumbled. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard.
Instructions: Start by heating the oven to 400F 200C. Add the quince slices and Brussels sprouts to a bowl. Add the olive oil, maple syrup, salt, and pepper. Toss the vegetables until they are well covered. Place the Brussels sprouts and quince in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until the vegetables are soft and the sugar has caramelized. Stir every so often. In a small bowl, mix balsamic vinegar, Dijon mustard, a pinch of salt, and pepper. Set this bowl aside while you roast the quince and Brussels sprouts. The quince and Brussels sprouts are done when they come out of the oven. Let them cool down a bit. Put the mixed greens, toasted pecans, and crumbled goat cheese in a large salad bowl. Put the quince and roasted Brussels sprouts in the salad bowl. Add the balsamic dressing to the salad and gently toss everything together to coat. Serve your salad of roasted Brussels sprouts and quince with maple syrup right away and enjoy!
