Whitney Graham Carter, owner of Ritual on Main in downtown Jacksonville, shares this simple, unique salad idea that is a great replacement for the typical cold tossed salad. This warm salad has a nice crunch from the heart-healthy walnuts, and a touch of sweetness from the grapes.
Warm Brussels sprout salad with grapes and walnuts
1/4 c olive oil
1 1/2 - 2 lbs Brussels sprouts
2 c red globe grapes
handful of walnut halves
coarse sea salt
Cut Brussels sprouts in half.( I cut the ends off first) add olive oil to big baking sheet.
Arrange sprouts, grapes, and walnut pcs on pan. Stir to coat with oil. Sprinkle w salt.
Bake @ 400 for 30 min, stirring halfway thru.
Watch not to burn.
When ready, take out, add a little more salt, splash on balsamic vinegar and serve.
Visit Ritual's Facebook page for more information about hours, catering and location by clicking here.