Brussels Sprouts Salad at Vermilion
courtesy of bonappetitfoodie

Move over, quinoa. Sayonara, root vegetables of winter. This bright salad recipe from chef Tony Chittum combines the sweet flavors of apples and dates, with the savory notes from blue cheese, farro, walnuts and brussels sprouts. It’s a simple and straight forward recipe, but elegant and filling. Click through for the full recipe.

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