roasted brussels sprouts salad with honey mustard dressing
- Author: Salt & Share
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Category: salads
- Method: roasting
- Cuisine: American
Salad
- 2 12-oz bags shaved brussels sprouts (approx 8 cups)
- 1 cup freshly shaved sharp white cheddar cheese
- ½ cup red onion
- ½ cup golden raisins
- ¼ cup pine nuts
- 2 tablespoons olive oil
- ½ cup pomegranate arils
Dressing
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons honey
Salad
- Preheat oven to 425 degrees.
- Line a jelly roll pan with foil and spread brussels sprouts on pan in a single layer. Drizzle 2 T olive oil evenly over them. Roast in oven for 15-20 minutes, until the ones on the edges are slightly charred and starting to caramelize. Cool.
- Place brussels sprouts in large serving bowl. Add onion, cheese, raisins and pine nuts. Toss with dressing. Garnish with pomegranate arils.
Dressing
- Combine ingredients in container with fitted lid, and shake well to emulsify