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5 from 2 votes

Roasted Brussels Sprouts Salad with Mustard Basil Vinaigrette

Prep Time10 minutes
Cook Time15 minutes
Course: Salad
Keyword: Dairy-Free, gluten-free, Keto, Paleo, Vegan, Whole30
Servings: 4
Author: Amy Rains

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