Such a quick and easy warm salad!
This salad has only three components that work well together, with the addition of my pomegranate salad dressing. If you don’t have time to make this dressing you can absolutely make a quick oil and vinegar dressing, it will be just as yummy! While you’re roasting the brussels sprouts and sweet potatoes you can make the dressing and then throw it all together. Eat it as a quick dinner or lunch. If you don’t really like brussels sprouts I encourage you to try it, roasting them brings out so much flavor!
Ingredients
Salad
3 cups brussels sprouts, halved
2 cups sweet potatoes, cubed
2 Tbsp olive oil
1 can chickpeas
Salt and pepper to taste
Dressing
2 Tbsp pomegranate molasses + 1 Tbsp water
4 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 tsp garlic powder
Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees F. Chop the brussels sprouts and the sweet potatoes. Toss the brussels sprouts with 1 tablespoon olive, salt and pepper. Place them on a baking sheet and roast for 20-30 minutes. Toss the sweet potatoes with 1 tablespoon olive oil, salt and pepper. Place them on a separate baking sheet or ½ the brussels sprout baking sheet and bake for 20-30 minutes checking at the halfway point. Once finished baking toss together with can of drained chickpeas and the pomegranate salad dressing. Enjoy!
Author: Lucy Lafranchise
Photographer: Jack Klipfel