Roasted Brussels Sprouts & Red Cabbage Salad

I like to try different types of salad. I am not much for the traditional iceberg lettuce variety, with the mandatory tomato, cucumber add-in, but rather ones that use different lettuces and add more or varying stuff. It is best to have a variety of texture that compliments well and that has crunch. I just don't like mushy, soggy salads, with limp, lifeless lettuce.
That being said; I'll never pass up a Caesar salad (yes, with anchovies) or a really good Cobb salad. Again, it's really a texture and interest thing. Lettuce alone makes one feel more bovine then human. Omitting lettuce altogether is yet another option. And why not? It's not like lettuce should be allowed to monopolize the market. That's why here, we look at an option that is a bit atypical and satisfying.
The use of roasted Brussels Sprouts adds a really nice twist, both texture and flavor. The roasting adds a subtle flavor, without being overcooked, so they still have a really nice bite to them. They compliment well with the nuttiness of the toasted almonds. The red cabbage not only adds eye appeal with its pop of color, but a real crunch to bite into. Tossing in the golden raisins adds a sweetness and texture contrast that really ties it all together. There are many adaptations that can be made, a few possibilities include: adding blue or feta cheese, replacing the raisins with dried cranberries or chopped apricots, using toasted pecans or walnuts instead of the almonds.
As for the dressing, I went with a simple vinaigrette. This too can be adapted and changed to suit your needs---but you do not want to overpower the other ingredients, so I suggest that you keep it simple. I provided a recipe here for my "go-to" dressing, from which you can build your own signature version.
 Experiment; just remember to be conscious of the textures and flavors that you are incorporating.

Roasted Brussels Sprouts & Red Cabbage Salad

• 1 lb. Brussels Sprouts, cleaned and quartered
• 1 head Red Cabbage, shredded (thicker, as for slaw)
• 1/2 cup Golden Raisins
• 1/2 cup Almonds, toasted (sliced or slivered)

Preheat oven to 375 degrees. Line a sheet pan with foil, spray with cooking spray or oil pan, and place Brussels sprouts onto it. Roast until they begin to brown, about 10 minutes, depending upon the size. Remove and set aside to cool. Toss all the remaining ingredients in a large bowl, add the sprouts and combine, set aside and make the dressing.

Basic Vinaigrette

• 1/4 cup  Traditional Balsamic vinegar (Black Mission Fig, or Red Currant work beautifully as well)
• 1 tbsp. Mustard (your preference, I used a Dijon variety)
• 1/4 cup Piqual or other mild to medium EVOO
• 3 Garlic cloves, minced
• 1 tsp. Honey, (optional)
• Salt and pepper, to taste

Combine all ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Pour over the salad, toss to incorporate (be gentle, you don't want to break the Brussels sprouts down), adjust seasoning again. It can be served immediately or made and let to marinate. Either way, serve at room temperature or just cool. If it is too cold, the flavors don't meld as well.. Yields: about 8 servings.

Note: Depending upon the type and age of Balsamic vinegar you use, the honey might be overkill. My suggestion is to taste it after adding everything else to see if you really need it.