Maple Roasted Brussels Sprouts Salad
A perfect balance of textures and flavours, this brussels sprouts salad recipe is made with roasted veggies, crumbled cheese, cooked millet and toasted pecans, bathed in a delicious mustard dressing
Servings: 2
Calories: 510kcal
Ingredients
- 4 cups brussels sprouts
- 2 sweet potatoes
- 2 tablespoon dried cranberries
- ½ cup goat cheese crumbles
- 1 large bunch fresh parsley chopped
- ½ pomegranate, seeds only
- ½ cup cooked millet
- ½ cup pecan nuts lightly toasted
- 1 tablespoon Dijon mustard
- 2 tablespoon olive oil extra virgin
- 1 tablespoon maple syrup
- 2 tablespoon lemon juice
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 175C/350F. Line a baking sheet with parchment paper and set aside.
- Trim the broccoli sprouts, by removing their outer leaves and their little stems. Cut in halves and transfer onto the baking sheet.
- Peel the sweet potatoes and cut into cubes. Add onto the baking sheet.
- Drizzle the vegetables with maple syrup, 1 tablespoon olive oil, season with salt and pepper and toss to combine.
- Roast for 30 minutes, until golden and tender.
- While the veggies are cooking, add the mustard, lemon juice and olive oil into a small jar, lid it and shake well to obtain a creamy dressing.
- Remove the vegetables from the oven and transfer into a large bowl.
- Add the rest of the ingredients, drizzle the mustard sauce, toss to combine and serve warm
Nutrition
Calories: 510kcal