Brussels Sprout Broccoli & Blueberry Salad

STEP 1

Preheat oven to 450 degrees and adjust oven racks to upper-middle and lower-middle positions. Line two rimmed baking sheets with aluminum foil and set aside.

STEP 2

Trim 1/4-inch off the stem end of brussels sprouts, reserving the leaves that naturally fall off. Transfer loose leaves to a small bowl. Thinly shred the now trimmed sprouts using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice. 

STEP 3

Toss the shredded sprouts with lemon juice and 1/2 teaspoon of salt. Massage with your hands to tenderize shredded sprouts. Set aside. 

STEP 4

Toss loose brussels sprout leaves with 1/2 tablespoon of olive oil and salt and pepper. Transfer to foil lined baking sheet, then to the upper-middle rack of preheated oven. 

In a medium bowl, toss small broccoli florets with remaining 2 tablespoons olive oil, salt, and pepper. Spread broccoli in single layer to second foil lined baking sheet. Transfer to the lower-middle oven rack.

Roast for 8-10 minutes, until broccoli is al dente and sprout leaves begin to char. Remove sprout leaves from oven and move broccoli to the upper rack. Turn on broiler and broil broccoli for a few minutes, rotating as needed, until florets are charred in spots. Remove from oven and let cool slightly. 

STEP 5

Finely mince the shallot and combine with sherry vinegar, mustard, maple syrup, and extra-virgin olive oil in a jar with a tight fitting lid. Close lid and shake vinaigrette vigorously until well combined and oil is fully emulsified. Season to taste with salt and pepper. 

STEP 6

Add 2/3 of broccoli, blueberries, and 1 cup of granola to bowl with shredded sprouts and toss with half of vinaigrette. Taste and add additional dressing as needed. Transfer to serving bowl. Top with remaining broccoli, charred sprout leaves and remaining 1/2 cup of granola. Drizzle with additional vinaigrette and serve.