It’s days like today that I’m grateful for my cache of unposted recipes. I spent most of the week assisting at the annual Humber Writers’ Workshop. It was a great experience – as a writer, there’s nothing more powerful than being surrounded by other writers, sharing experiences and advice. The instructor I worked with, Valerie Martin, was both insightful and generous, and it was a joy to spend a week assisting her in the classroom.
It did, however, mean I had no time for either blogging or cooking this week.
In a way, that was a good thing, because I’m overdue on posting this salad recipe. I received a copy of Donna Hay’s Fresh and Light cookbook from Simone about a month ago, and I promised myself I’d post this recipe the first chance I got.
I’m a big fan of roasted vegetables, but until recently I’ve avoided brussels sprouts, after an ancient and indelible memory of eating boiled sprouts. That all changed when I tried roasted sprouts in my new favourite restaurant earlier this fall, and realized how delicious they could be. So when I got Fresh and Light a couple of weeks later and saw this recipe, it was inevitable that I’d try the technique myself. The outcome was terrific – a mix of strong and mild flavours that capture the essence of fall, served on my beloved arugula.
If you, too, have an ancient and indelible memory of eating sprouts, give them one more try with this delicious fall salad.
Roasted Brussels Sprout and Pear Salad
(from Fresh and Light by Donna Hay)
500 g (18 ounces) Brussels sprouts, trimmed and halved
2 firm brown pears, cut into thick wedges
1 red onion, peeled and cut into wedges
8 sprigs sage
2 Tbsp olive oil
1/4 cup red wine vinegar
2 Tbsp brown sugar
sea salt and cracked black pepper
150 g (5 ounces) arugula
150 g (5 ounces) firm goat’s cheese, grated
Preheat oven to 400 degrees. Place the sprouts (cut side up), pear, onion and sage on a baking tray lined with non-stick baking paper. Mix the oil, vinegar and sugar, and spoon half the dressing over the vegetable mixture. Sprinkle with salt and pepper and roast for 30 – 35 minutes or until the sprouts are golden. Divide the sprouts, pear, onion, sage and arugula between serving plates. Sprinkle with the goat’s cheese and spoon over the remaining dressing to serve.