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.
Servings: 8
Ingredients
- 6 cups brussel sprouts
- 1/2 cup pomegranate seeds
- 1/2 cup raw walnuts if using toasted them just skip the step in the directions
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Lemon Dijon Vinaigrette Dressing
- 1 lemon juiced
- 1/3 cup olive oil
- 2 tbsp grainy dijon mustard
- 2 tbsp raw honey
- 1 garlic clove minced
- pinch of sea salt & black pepper to taste
Instructions
- 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.
Dressing
- In a bowl mix together all ingredients and transfer to a jar with a lid and shake well to emulsify everything together.
Notes
You can store the dressing in an airtight container in the fridge for 3-5 days.