Roasted Brussels Salad with Charred Lemon Vinaigrette
Serves 6
Directions
- 1Preheat the oven to 425.
- 2Add the brussels to a sheet pan, then add 2 tbsp olive oil and 1/2 tsp salt. Toss to combine and place in the oven for 20 minutes, tossing halfway.
- 3Add the chickpeas to a separate sheet pan, then place them in the oven and dry roast for 10 minutes. Remove them from the oven, then add the remaining olive oil, remaining salt, paprika and garlic powder to the chickpeas.
- 4Toss them and place them back in the oven for 10 minutes.
- 5While everything roasts, make the dressing. Heat some olive oil in a sauté pan over medium-high. Add the lemons and sear for about 2 minutes per side.
- 6Remove them and place them to a cutting board and finely chop.
- 7Add the lemons to a jar, then add the olive oil, balsamic, water, honey, garlic, mustard, salt, oregano and pepper. Mix to combine.
- 8Assemble the salad. Add the arugula and the brussels to a large bowl.
- 9Add the apples, dates, chickpeas, red onion, walnuts and red onion.
- 10Add dressing to taste and toss to combine.
Ingredients
- 4 5 lemon slices
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp water
- 2 tbsp honey
- 1 clove garlic
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 1 tsp dried oregano
- taste pepper
- 1.5 lbs brussels sprouts
- 1 15 oz can chickpeas
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 large handful arugula
- 1 apple
- 0.5 cup chopped dates
- 0.3 cup minced red onion
- 0.5 cup chopped toasted walnuts
- 0.5 cup crumbled feta
Equipment
sheet panovensauté pancutting boardjarlarge bowl
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