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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

Course Main Dish, Salads
Cuisine American, vegetarian
Keyword brussels sprout salad, brussels sprout salad with cranberries, cooked brussels sprout salad
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 510 kcal
Author Hello Veggie

Ingredients

  • 4 cups brussels sprouts
  • 2 sweet potatoes
  • 2 tbsp dried cranberries
  • 1/2 cup goat cheese crumbles
  • 1 large bunch fresh parsley chopped
  • 1/2 pomegranate, seeds only
  • 1/2 cup cooked millet
  • 1/2 cup pecan nuts lightly toasted
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil extra virgin
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 175C/350F. Line a baking sheet with parchment paper and set aside.

  2. Trim the broccoli sprouts, by removing their outer leaves and their little stems. Cut in halves and transfer onto the baking sheet.

  3. Peel the sweet potatoes and cut into cubes. Add onto the baking sheet.

  4. Drizzle the vegetables with maple syrup, 1 tbsp olive oil, season with salt and pepper and toss to combine.

  5. Roast for 30 minutes, until golden and tender.

  6. 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.

  7. Remove the vegetables from the oven and transfer into a large bowl.

  8. Add the rest of the ingredients, drizzle the mustard sauce, toss to combine and serve warm