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Mar 21

Roasted Brussels Sprouts Salad with Mustard Basil Vinaigrette

Keto
Paleo
Whole30
Vegan
Gluten Free
Less than 30 minutes
Keto
Paleo
Whole30
Vegan
Gluten Free
Less than 30 minutes

Say hello to spring with this vibrant and tangy Roasted Brussels Sprouts Salad! The addition of marinated artichokes adds a complete tangy punch that make this recipe so delicious. Paleo, Vegan, and Whole30. 

How are you celebrating the beginning of spring? For us it’s been a few days of rain and cold……… Perfect, right?!?! Yeah, not so much.

I decided if I wanted some hints of spring, I was going to have to make it myself. A few things I’ve been doing all week: eating my weight in asparagus, adding marinated artichokes to everything I eat, fresh herbs with all meals, and eating more greens. Tis the season!!!

During this time of year, I crave fresh greens and herbs. Even for breakfast! And since it’s been awhile since we’ve done a new salad here on Wholesomelicious……. I knew we were due.

Besides the roasted brussels, my favorite part of this entire recipe is the MUSTARD BASIL VINAIGRETTE!!! So good you guys. I knew that a tangy mustard sauce was going to work perfectly with these brussels, but adding the element of fresh basil to the dressing was a total game changer!

Marinated artichokes also give that extra tangy flavor, and the softer texture works great with brussels. And those almonds I tossed in– just for that extra element of crunch!!

A few notes about this recipe:

You could easily chop up raw brussels sprouts and even do this same salad with a more “shaved” brussels salad. If you wanted to skip the roasting part.

Another variation is to roast fresh artichokes as well, and use the hearts in this recipe.

The dressing might make more than you need, save inside a container and use for another salad. Trust me, you’ll be thrilled with this!

A few other variations: use spinach or another green in place or arugula, pine nuts would also be fantastic in place of almonds!

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Roasted Brussels Sprouts Salad with Mustard Basil Vinaigrette

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 351 kcal
Author Amy Rains
5 from 1 vote
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Ingredients

For the Salad:

  • 1 lb brussels sprouts stems removed and sliced in half
  • 1 tbsp avocado oil or olive oil
  • pinch salt
  • 4 cups arugula
  • 1/2 cup marinated artichokes liquid drained
  • 1/3 cup almonds chopped

For the dressing:

  • 1/3 cup avocado oil or olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tsp ground mustard
  • 1 clove garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • 1/4 cup fresh basil leaves loosely packed

Instructions

  1. Preheat the oven to 400 degrees. Grease a baking sheet with cooking spray. Cover with brussels sprouts, and lightly coat the brussels with oil and sprinkle with a bit of salt. Transfer to oven and bake for 15 minutes.

  2. While brussels are roasting, make the dressing. In a high powered blender or food processor, combine oil, mustard, vinegar, ground mustard, garlic, sea salt, pepper, and fresh basil leaves. Blend until smooth.

  3. Assemble the salad with arugula and artichoke hearts. Once brussels are nice and toasty, remove from the oven. Top salad with brussels. Pour in the salad dressing. Toss to combine ingredients and top with almonds. 

Calories 351kcal
Fat 31g
Saturated fat 3g
Trans fat 1g
Sodium 318mg
Potassium 620mg
Carbohydrates 16g
Fiber 7g
Sugar 4g
Protein 8g
Vitamin A 1662%
Vitamin C 105%
Calcium 125%
Iron 3%
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Keto
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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