Roasted Brussels Sprouts & Lebanon Bologna Salad
Planning your holiday menu? This Brussels Sprouts & Bologna Salad is a vibrant, refreshing side that perfectly complements those heavy main dishes like roast turkey or ham. Bring seasonal flavors to life in just a few minutes with crisp Brussels sprouts, pomegranate arils, our smoky Lebanon Bologna, and a zesty maple Dijon dressing.
INSTRUCTIONS
- Preheat the oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a lined baking sheet and add chopped bologna. Roast for 20–25 minutes, stirring halfway.
- In a bowl, combine roasted sprouts, bologna, apple, red onion, walnuts/pecans, and pomegranate arils.
- Whisk dressing ingredients and drizzle over the salad. Toss gently and serve warm or at room temperature.
INGREDIENTS
Ingredients:
- 1 lb Brussels sprouts, halved
- 3-4 slices Seltzer’s Pre-Sliced Lebanon Bologna, chopped
- 1 large Pink Lady apple, sliced
- ¼ cup red onion, thinly sliced
- ½ cup walnuts or pecans, chopped
- ¼ cup pomegranate arils (or dried cranberries)
- Olive oil (for roasting)
Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and pepper