Roasted Brussels Salad
Serves 6
20 mins prep
30 mins cook
50 mins total
A vibrant Roasted Brussels Salad featuring shredded brussels sprouts, crisp apples, sweet dates, and crunchy chickpeas, all tossed in a tangy lemon vinaigrette. Perfectly balanced with feta cheese and a medley of flavorful ingredients, this salad is a delightful addition to any meal.
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1: Preheat the oven to 425°F. 2: Add the brussels sprouts to a sheet pan with 2 tbsp olive oil and 1/2 tsp salt. Toss to combine and place in the oven for 20 minutes, tossing halfway. 3: Place chickpeas on a separate sheet pan and dry roast for 10 minutes. Remove, then add remaining olive oil, salt, paprika, and garlic powder. Toss and place back in the oven for 10 minutes. 4: While roasting, heat olive oil in a sauté pan over medium-high. Add lemons and sear for about 2 minutes per side. Remove and finely chop. 5: In a jar, combine the chopped lemons with olive oil, balsamic vinegar, water, honey, garlic, mustard, salt, oregano, and pepper. Mix well. 6: Assemble the salad by adding arugula, roasted brussels, apples, dates, chickpeas, red onion, walnuts, and feta. Add dressing to taste and toss to combine.
