Roasted Brussels Sprouts and Apple Salad
Relish fall flavors with this salad topped with warm and delicious apples and brussels sprouts with a light sweetness from raw honey and pomegranate seeds. It's so naturally colorful, which means antioxidants abound!
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1 tbsp raw honey
- 1 tsp Dijon mustard
- Sea salt and freshly ground black pepper to taste
Roasted Brussels Sprouts and Apple Salad
- 2 cups (8 oz) cleaned, trimmed, and halved brussels sprouts
- 1 whole organic red apple (such as honey crisp), peeled, cored, and sliced 1/4-inch thick
- 1 tbsp coconut oil
- 1/2 tsp sea salt
- 1 tsp fresh thyme
- 5 oz baby spinach
- 1/2 cup toasted and chopped almonds or walnut halves
- 1/4 cup pomegranate seeds
Instructions
For the Dressing
- In a medium bowl whisk together the olive oil, lemon juice, honey, and mustard until combined. Season with salt and pepper and set aside.
For the Roasted Brussels Sprouts and Apple Salad
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the brussels sprouts, apple, oil, salt, and thyme together. Place the brussels sprouts mixture evenly onto the prepared baking sheet. Roast uncovered for 25 to 28 minutes, flipping the brussels sprouts and apples halfway through, until golden brown and tender.
- Serve the roasted brussels sprouts mixture over a bed of fresh baby spinach. Garnish with nuts and pomegranate seeds, and drizzle with dressing.