Even though brussels sprouts are a Autumn/Winter vegetable, I love them all year round, especially during Spring because that’s when all your summer salad cravings come around. This salad is so light, fresh and crisp it will leave you perfectly satisfied and not bloated or full.
The roasted Brussels sprouts is a wonderfully hearty base, and its earthy flavour is perfectly complemented by the tart-sweet pomegranate seeds. There’s a little radish and walnuts for a good crunch and a lemon-y, date dressing brightens the whole dish up. It’s everything amazing on the taste buds! It’s great as a side dish at dinner or even a light lunch .
Also, I know for a fact that all the fibre, antioxidants, and vitamins in this powerhouse will make you feel glowing, which I find absolutely incredible.
3 cups brussels sprouts, halved
2 tbsp extra virgin olive oil
1 tsp himalayan salt
2 tsp black pepper
1 tsp chilli powder/flakes (optional)
1 small-medium pomegranate, seeds only
1/2 lemon, juice and zest
2 tbsp date syrup
1/2 cup un-roasted/roasted walnuts, chopped
3 radishes, finely sliced
Preheat oven to 200C. On a baking tray, toss the halved sprouts with a drizzle of olive oil and a sprinkling of himalayan salt, pepper and chilli powder. Roast for 20-30 minutes, until golden brown.
Once the sprouts are cooked, remove from the oven and immediately place in a large bowl with the pomegranate, radish and walnuts. Pour over date syrup, lemon juice and the zest of the lemon. Taste, adding more salt/pepper/syrup/lemon until it’s to your liking.
Can be served warm or cold, so it’s great for packed lunches too. Enjoy!