Roasted Brussels Sprouts Salad with Mustard Basil Vinaigrette
Roasting Brussels sprouts brings out their natural sweetness, and the mustard basil vinaigrette adds just enough brightness to balance every bite. This salad feels equally at home on a holiday table or alongside a simple weeknight dinner.
Servings: 4
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
- 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.
- 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.
- 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.
Nutrition
Calories: 351kcal | Carbohydrates: 16g | Protein: 8g | Fat: 31g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 318mg | Potassium: 620mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1662IU | Vitamin C: 105mg | Calcium: 125mg | Iron: 3mg