Ingredients
Method
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.