Description
This roasted brussels sprouts salad is hearty and packed full of flavor! It’s dressed in a simple citrus shallot vinaigrette that you can whip together in no time. Pears, pomegranate, parsley, and toasted pecans fill out the salad and add lovely texture and flavor.
Ingredients
Units
Scale
for the salad:
- 1 pound of Brussels sprouts
- 1 tablespoon of olive oil or avocado oil
- pinch of sea salt
- 1 firm pear, diced
- 1/2 cup chopped parsley
- 1/2 cup chopped toasted pecans
- 1/2 cup pomegranate arils (seeds)
- 1/3 cup grated parmesan cheese
for the dressing:
- 1 small shallot
- 1 small lemon
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup extra virgin olive oil
- sea salt, to taste
Instructions
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Clean your Brussels sprouts by removing any damaged outer leaves and trimming the stem end. Quarter the Brussels sprouts (or halve them if they are really small) then toss them with the olive oil and salt and spread them in an even layer on your prepared baking sheet. Roast them for 18-20 minutes or until they are tender and beginning to caramelize.
- While the Brussels sprouts are roasting, add the diced pear, chopped parsley, chopped pecans, pomegranate arils, and parmesan cheese to a large bowl.
- Mince the shallot (you should have about 3-4 tablespoons total) and add it to a small bowl. Zest the lemon and measure out 1 teaspoon then add it to the bowl along with 2 teaspoons of the lemon juice. Add all of the remaining ingredients for the dressing and whisk until emulsified (i.e. the oil is fully incorporated and no longer resting on the surface).
- To assemble the salad, add the roasted Brussels sprouts to the large bowl with all of the remaining salad ingredients then drizzle over 2-3 tablespoons of the dressing. Toss the salad, then taste and add more dressing as needed.
- Serve warm, at room temperature, or chilled.
Notes
- You will have extra dressing. Store it in a small jar or other airtight container in your fridge for up to 2 weeks. Since the olive oil will solidify in the fridge, allow it to sit out at room temperature before using it.
- If you’re a vegetarian, make sure to use a vegetarian parmesan cheese that is made without animal rennet. The Whole Foods brand and BelGioioso brand are both vegetarian. If you’re vegan, you can substitute an equal amount of your favorite vegan parmesan!
- Leftover dressed salad can be stored in an airtight container in your fridge. Make sure to eat it within 5 days.
- Substitutions: apple cider vinegar may be used in place of the white wine vinegar and dried cranberries may be used in place of the pomegranate as needed.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: salad