Roasted Brussel salad with charred Lemon vinagrett
Category
Salads - Soups - Sidedishes
Sub
Category
None
Ingredients
Dressing
4-5 very thinly sliced lemon slices
6 tb olive oil
2 tbl balsamic vinegar
2 tbs water 2 tbl honey
1 minced garlic 1 tsp oregano
1 tsp dijon mustard 1/2 tsp salt
pepper to taste
Salad
1 1/2 lb brussel sprouts, thinly sliced
1 15 oz can chickpeas, rinsed, drained and dried
3 tbl olive oil divided
1 tsp salt, divided
1 tsp paprika, 1/2 tsp garlic powder
1 large handful arugula, chopped
1 apple peeled and cut into matchstiks
1/2 C chopped dates 1/2 C chopped toasted walnuts
1/2 C crumbled feta
Instructions
Heat oven to 425. Add brussels to a sheet pan. Add
2 tbl olive oil and 1/2 tsp salt. Toss to combine
and place in the oven for 20 minutes, tossing
halfway. Add the chickpeas to a separate sheet
pan, Place them in the oven and dry roast 10
minutes. Remove from the oven, add remaining olive
oil, remaining salt, paprika and garlic powder to
the chickpeas. Toss them and place them back in
the oven for 10 minutes. While everything roasts,
make the dressing. Heat a small amount of olive
oil in a saute pan over medium high heat. Add
lemon slices and sear for about 2 minutes on each
side. Remove them and place them on a cutting
board and finely chop. Add lemon and remaining
dressing ingredients to a blender and blend well.
Assemble the salad. Add the arugula and brussels to
a large bowl. Add apple, dates chickpeas, walnuts
and feta. Add dressing and toss.
Recipe called for 1/3 minced red onions also but I
left it out because I don't like onions!!!
Originally Submitted
3/5/2025
0 Out of 5 from
0 reviews
You can add this Roasted Brussel salad with charred Lemon vinagrett recipe to your own private DesktopCookbook.
