Roasted Brussels Sprout Salad with Apple Cider Vinaigrette – The Wellness Kitchen

Ingredients

• 2 pounds Brussels sprouts, rinsed and dry – ends trimmed off and halved or quartered if large
• 1 medium red onion, sliced
• 1 small red apple, thinly sliced
• 4 tablespoons extra virgin olive oil
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground pepper
• 1/2 cup toasted nuts (pecans or walnuts) if desired
• 1/2 cup crumbled feta or blue cheese if desired
• 1/4 cup dried cranberries if desired
• 1/2 cup apple cider
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar with the mother (like Bragg)**
• 1 Tablespoon whole-grain mustard
• 1 Tablespoon pure maple syrup
• Kosher salt and pepper to taste