Roasted Brussels Sprouts, Pomegranate and Walnut Salad
Crispy roasted Brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.
if using toasted them just skip the step in the directions
Lemon Dijon Vinaigrette Dressing
grainy dijon mustard
garlic clove minced
of sea salt & black pepper to taste
Preheat oven to 400 F.
Wash and cut brussel sprouts either in half or quarters depending on how big they are. You want them roughly all the same size.
Transfer to a large bowl and drizzle in olive oil, sea salt and pepper and toss until coated.
Transfer to a cookie sheet lined with parchment paper and roast in the oven for 35 min until crispy, tossing half way through.
To roast walnuts simply place walnuts on a cookie sheet lined with parchment paper and roast in the oven for 10 min, tossing half way through. Keep a close eye on them as they can burn quite quickly.
In a bowl mix together all ingredients and transfer to a jar with a lid and shake well to emulsify everything together.
You can store the dressing in an airtight container in the fridge for 3-5 days.