Roasted Brussels Sprouts Salad with Mustard Basil Vinaigrette
Say hello to spring with this vibrant and tangy Roasted Brussels Sprouts Salad! The addition of marinated artichokes adds a complete tangy punch that make this recipe so delicious. Paleo, Vegan, and Whole30.
Ingredients
For the Salad:
1 lb brussels sprouts stems removed and sliced in half
1 tbsp avocado oil or olive oil
pinch salt
4 cups arugula
1/2 cup marinated artichokes liquid drained
1/3 cup almonds chopped
For the dressing:
1/2 cup avocado oil or olive oil
2 tbsp dijon mustard
2 tbsp balsamic vinegar
1 tsp ground mustard
2 cloves garlic minced
1/4 tsp sea salt
1/4 tsp fresh cracked pepper
1/4 cup fresh basil leaves loosely packed
Instructions
Preheat the oven to 400 degrees. Grease a baking sheet with cooking spray. Cover with brussels sprouts, and lightly coat the brussels with oil and sprinkle with a bit of salt. Transfer to oven and bake for 15 minutes.
next instruction : www.wholesomelicious.com