Roasted Brussels Sprout Salad
This roasted Brussels sprout salad with a maple balsamic dressing strikes the perfect balance between salty, sweet and tangy flavours.
In the collections
The ingredients
- 5 cups Brussels sprouts, roughly chopped
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- 2 tsp dried parsley
- 2 tsp dried oregano
- ½ tsp paprika
- 1 tsp oil
- ¼ medium red onion, sliced
- ¼ cup sliced almonds
- ¼ cup pomegranate seeds
Maple balsamic Dijon dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- ½ tbsp whole grain Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- ½ tsp dried thyme
- ¼ tsp salt
- 1/8 tsp black pepper
The method
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, add the Brussels sprouts, oil and seasonings. Mix until fully coated, then bake for about 30 minutes.
- In a small jar, add the dressing ingredients and mix with a spoon or whisk until fully combined.
- In a large dish, add the roasted Brussels sprouts, onion, almonds, pomegranate seeds and dressing, and mix well.
Nutrition facts
Per serving, for reference only.
- 180Calories
- 10 gFat
- 17 gCarbs
- 6 gFibre
- 6 gProtein
Brussels sprouts are rich in vitamins C and K, powerful antioxidants that help protect the body from free radical damage, support a strong immune system and promote healthy skin.
Pomegranate seeds are also known for their antioxidant properties, contributing to overall health by reducing inflammation and oxidative stress.
This side salad is an excellent source of dietary fibre, which promotes healthy digestion, supports a balanced gut microbiome and helps prevent constipation.
