MADE WITH: Grape Nuts

Ingredients

Mustard-Apple Cider Vinaigrette:

• 3 Tablespoons Dijon mustard
• 1 Tablespoon olive oil
• 2 teaspoons apple cider vinegar
• 2 teaspoons minced fresh thyme

Brussels Sprouts Salad:

• 1 lb Brussels sprouts, trimmed and halved
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 Fuji apple, cored, halved and thinly sliced (about 1 cup)
• 1/4 cup Post Grape-Nuts cereal
• 1/4 cup dried cranberries

Directions

1. Preheat oven to 375 degrees F.
2. In a small bowl, whisk together mustard, olive oil, vinegar and thyme. Refrigerate until ready to use.
3. On a rimmed baking sheet, toss Brussels sprouts with olive oil, salt and pepper. Bake for 20 minutes or until sprouts are tender. Cool slightly.
4. In a large bowl, toss roasted Brussels sprouts with prepared vinaigrette, apple slices, cereal and cranberries. Serve immediately.