Roasted Brussels Salad with Charred Lemon Vinaigrette

25 mins
Serves 6
facebook.com

Directions

  1. 1Preheat oven to 425°F (220°C).
  2. 2Preheat oven to 425°F (220°C).
  3. 3Preheat oven to 425°F (220°C).
  4. 4Toss sliced brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, tossing halfway.
  5. 5Toss sliced brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, tossing halfway.
  6. 6Toss sliced brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, tossing halfway.
  7. 7Roast chickpeas for 10 minutes. Remove, add remaining olive oil, salt, paprika, and garlic powder. Return to oven for another 10 minutes.
  8. 8Roast chickpeas for 10 minutes. Remove, add remaining olive oil, salt, paprika, and garlic powder. Return to oven for another 10 minutes.
  9. 9Roast chickpeas for 10 minutes. Remove, add remaining olive oil, salt, paprika, and garlic powder. Return to oven for another 10 minutes.
  10. 10Sear lemon slices in olive oil until charred. Chop and set aside.
  11. 11Sear lemon slices in olive oil until charred. Chop and set aside.
  12. 12Sear lemon slices in olive oil until charred. Chop and set aside.
  13. 13In a jar, whisk together chopped lemons, olive oil, balsamic vinegar, water, honey, minced garlic, Dijon mustard, salt, oregano, and pepper to make the dressing.
  14. 14In a jar, whisk together chopped lemons, olive oil, balsamic vinegar, water, honey, minced garlic, Dijon mustard, salt, oregano, and pepper to make the dressing.
  15. 15In a jar, whisk together chopped lemons, olive oil, balsamic vinegar, water, honey, minced garlic, Dijon mustard, salt, oregano, and pepper to make the dressing.
  16. 16In a bowl, combine arugula, roasted brussels sprouts, chickpeas, sliced apples, chopped dates, red onion, walnuts, and feta.
  17. 17In a bowl, combine arugula, roasted brussels sprouts, chickpeas, sliced apples, chopped dates, red onion, walnuts, and feta.
  18. 18In a bowl, combine arugula, roasted brussels sprouts, chickpeas, sliced apples, chopped dates, red onion, walnuts, and feta.
  19. 19Dress the salad and toss to combine.
  20. 20Dress the salad and toss to combine.
  21. 21Dress the salad and toss to combine.

Ingredients

  • 1.5 lbs brussels sprouts
  • 1.5 lbs brussels sprouts
  • 1.5 lbs brussels sprouts
  • 15 oz chickpeas
  • 15 oz chickpeas
  • 15 oz chickpeas
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula
  • 1 large apple
  • 1 large apple
  • 1 large apple
  • 0.5 cup dates
  • 0.5 cup dates
  • 0.5 cup dates
  • 0.33 cup red onion
  • 0.33 cup red onion
  • 0.33 cup red onion
  • 0.5 cup walnuts
  • 0.5 cup walnuts
  • 0.5 cup walnuts
  • 0.5 cup feta
  • 0.5 cup feta
  • 0.5 cup feta
  • 4 lemon slices
  • 4 lemon slices
  • 4 lemon slices
  • 6 tbsp olive oil
  • 6 tbsp olive oil
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper

Equipment

baking sheetbowlknifesaucepanjar