Roasted Brussels Sprout and Pomegranate Salad with Maple Mustard Dressing

Ingredients

• •1 lb Brussels sprouts, halved
• •2 tbsp olive oil
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/2 cup pomegranate seeds
• •1/4 cup chopped pecans
• •2 cups mixed greens
• •2 tbsp maple syrup
• •1 tbsp Dijon mustard
• •1 tbsp apple cider vinegar
• •1 clove garlic, minced
• •1/4 cup olive oil (for dressing)
• •1/4 tsp salt (for dressing)
• •1/8 tsp black pepper (for dressing)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

3. 3

   Spread the Brussels sprouts in a single layer on the prepared baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy on the edges.

4. 4

   While the Brussels sprouts are roasting, prepare the maple mustard dressing. In a small bowl or jar, combine the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/4 cup of olive oil. Whisk or shake well until the dressing is emulsified.

5. 5

   Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.

6. 6

   In a large serving bowl, combine the mixed greens, roasted Brussels sprouts, pomegranate seeds, and toasted pecans.

7. 7

   Drizzle the maple mustard dressing over the salad and toss gently to coat all the ingredients evenly.

8. 8

   Optional: Add crumbled feta cheese for extra creaminess, or customize with dried cranberries or sunflower seeds if desired.

9. 9

   Serve immediately as a side dish or a standalone vegetarian meal. Enjoy!