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The Best Green Salad with Roasted Brussels Sprouts

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Salad

  • 2 cups Brussels sprouts washed
  • Bundle of mixed green lettuce (mesclun baby romaine)
  • 1/2 cup pecans roasted and chopped

Dressing

  • 1 1/2 tablespoons honey mustard
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons red wine vinegar
  • 1 teaspoon tamari
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1 tablespoon fresh chives

Instructions

  1. Preheat oven to 200°C/400°F
  2. Place Brussels sprouts on a baking sheet. Drizzle with olive oil and salt.
  3. Roast Brussels sprouts for 20 minutes, or until crisp. Don't over bake, you want them crispy, not mushy.
  4. When Brussels sprouts are ready, allow them to cool. I like to make these ahead of time and keep refrigerated.
  5. Meanwhile, in a separate bowl whisk all dressing ingredients together except for the oil.
  6. Whisk in the oil last to emulsify the dressing. If you have a high speed blender, use that.
  7. Toss salad ingredients together and dress lightly right before serving.