Roasted Brussels Sprouts & Pomegranate Salad with Maple-Dijon Vinaigrette
A vibrant and flavorful salad featuring roasted Brussels sprouts, juicy pomegranate seeds, and a tangy maple-dijon dressing. Perfect as a side dish or light meal.
Equipment
- Mixing bowl
- Baking Sheet
- Whisk
Ingredients
Main Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Pomegranate seeds
- 1/4 cup Red onion thinly sliced
- 1/4 cup Toasted pecans or walnuts optional
Vinaigrette Ingredients
- 2 tablespoons Maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly browned.
- While Brussels sprouts are roasting, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil in a small bowl to make the vinaigrette.
- Once the Brussels sprouts are cooked, let them cool slightly.
- In a large bowl, combine the roasted Brussels sprouts, pomegranate seeds, and red onion.
- Drizzle with the maple-dijon vinaigrette and toss gently to coat.
- If using, sprinkle with toasted pecans or walnuts before serving.
Notes
For extra sweetness, add a few dried cranberries or chopped apples. You can also substitute other nuts for the pecans or walnuts. Leftovers can be stored in the refrigerator for up to 3 days.