Warm maple Brussels sprouts and strawberry salad

This is the perfect recipe for a warm wintery salad. I love adding fruits to my salad and this combination of Brussels sprouts and strawberries surprisingly works. The warm Brussels sprouts cooked with onions and thyme in a maple-mustard-red wine vinegar dressing are delicious as is but adding a few slices of strawberries adds a lovely freshness to the salad. Try this recipe and let me know how you like it in the comments below.

Serves: 2-4, Prep. time: 10 minutes, cook time: 15 minutes

Ingredients:

• 1.5 tbsp. butter

• 1 tbsp. olive oil

• 2 tsp dried thyme

• 1 lb. Brussels sprouts, quartered

• 1 tbsp. thinly sliced fresh garlic

• 1 packed cup sliced yellow onions

• salt

• 4 tbsp. maple syrup

• 2 tbsp. red wine vinegar

• 1.5 tsp Dijon mustard

• freshly cracked black pepper

• 4-5 strawberries, sliced

Directions:

1. In a pan, heat the butter and olive oil on medium heat. Once warm, add the thyme and stir for a minute.

2. Add the quartered Brussels sprouts and stir so that they are all coated in buttery thyme. Try to spread the sprouts across the pan into a single layer. Let them cook for 2 minutes, then stir around and cook for 2 minutes. Repeat this a few times, until the Brussels sprouts start browning (takes 7 minutes).

3. Remove the cooked Brussels sprouts onto a clean plate. In the same pan, add the onions and garlic with a pinch of salt and cook for 5 minutes, until onions become tender.

4. Add the cooked Brussels sprouts back into the pan and stir. In a small bowl, combine the maple syrup, red wine vinegar and Dijon mustard. Pour this mixture into the pan and mix well to coat the onions and Brussels sprouts in the dressing. Stir for a minute. Finish off with salt and freshly cracked black pepper.

5. Place the warm salad in a serving bowl and top with fresh strawberry slices. Serve warm.