For the salad:
- 6 cups brussels sprouts, shaved
- 4 oz goat cheese, crumbled
- 1 1/2 cups raw walnuts
- 3 ripe peaches (or nectarines), pitted & thinly sliced
- 2 BOU Roasted Garlic Seasoning Cubes
For the dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp dijon mustard
- Salt & pepper
Instructions:
- Preheat oven to 375 degrees.
- Mix 2 BOU Roasted Garlic Seasoning Cubes with 1 cup of boiled water to make a marinade. Let cool slightly.
- Place shaved brussels sprouts in a large sealable plastic bag. Pour marinade over brussels sprouts. Remove air from bag and seal. Gently shake the bag to cover Brussels sprouts in the marinade. Place bag laid flat in the refrigerator to marinate for at least 30 minutes, turning bag over midway through.
- Line a baking sheet with aluminum foil. Spread walnuts in a single layer on the aluminum foil and bake in heated oven for 10 minutes.
- Spray or brush grill pan with olive oil to coat. Heat pan on medium high for about one minute. Place sliced peaches on grill pan in single layer and grill for 3 minutes. Flip peach slices and grill other side for 3 minutes more. Remove peach slices from the heat. {alternatively you can grill peaches on a traditional grill}
- Assemble your salad. Place marinated brussels sprouts in a bowl {strain if needed}. Top with grilled nectarine slices, crumbled goat cheese, and toasted walnuts.
- Whisk dressing ingredients together and serve salad drizzled with dressing & enjoy!
Recipe in collaboration with Sunseekinginstyle
