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
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
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Preheat the oven to 175C/350F. Line a baking sheet with parchment paper and set aside.
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Trim the broccoli sprouts, by removing their outer leaves and their little stems. Cut in halves and transfer onto the baking sheet.
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Peel the sweet potatoes and cut into cubes. Add onto the baking sheet.
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Drizzle the vegetables with maple syrup, 1 tbsp olive oil, season with salt and pepper and toss to combine.
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Roast for 30 minutes, until golden and tender.
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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.
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Remove the vegetables from the oven and transfer into a large bowl.
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Add the rest of the ingredients, drizzle the mustard sauce, toss to combine and serve warm