Warm vegetables, tangy dressing, and crunchy toppings elevate a vibrant Brussels sprouts salad perfect for sharing.
# Components:
→ Vegetables
01 - 1 pound (about 500 g) Brussels sprouts, trimmed and halved
02 - 1 large sweet potato (about 10 ounces / 300 g), peeled and cut into 3/4-inch cubes
03 - 1 small red onion, sliced
04 - 1 red bell pepper, cut into strips
05 - 2 tablespoons olive oil
06 - Sea salt and freshly ground black pepper, to taste
→ Toppings
07 - 1/2 cup (about 50 g) walnuts, roughly chopped
08 - 2 ounces (about 60 g) feta cheese, crumbled
09 - 2 tablespoons dried cranberries or pomegranate seeds (optional)
→ Mustard Vinaigrette
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon honey or maple syrup
14 - Sea salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper.
02 - Combine Brussels sprouts, sweet potato, red onion, and bell pepper in a large mixing bowl. Add 2 tablespoons olive oil, salt, and ground black pepper; toss until evenly coated.
03 - Spread vegetables in a single layer on the prepared tray. Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Heat a dry skillet over medium. Add walnuts and toast for 2 to 3 minutes until fragrant. Remove from heat and set aside.
05 - Whisk together extra-virgin olive oil, Dijon mustard, apple cider vinegar, honey or maple syrup, and salt and pepper in a small bowl. Adjust seasoning as needed.
06 - Transfer roasted vegetables to a large serving bowl. While still warm, drizzle with vinaigrette and toss gently to coat.
07 - Top with toasted walnuts, crumbled feta, and dried cranberries or pomegranate seeds if desired. Serve warm or at room temperature.
