Brighten up your dinner table with this colourful, nourishing, antioxidant-rich Roasted Brussel Sprout Salad with Blackberry Balsamic Dressing.
After indulging in all the chocolates, snack mixes, and boozy drinks during the holidays, there comes a point where I just crave all the fresh food. Like my body is saying “Okay, the time has come, feed me some vegetables please!”. One vegetable that gets more love these days than they used to, brussels sprouts, are one of my favourites! To me, they are delicious raw or steamed, but I especially love brussels sprouts roasted in olive oil with plenty of fresh bright toppings.
The benefits of brussels sprouts are seemingly endless! Most importantly, they’re packed with vitamins, minerals, and antioxidants which help to make us feel rejuvenated from the inside out. For this recipe, the brussels sprouts are kept simple by tossed in extra-virgin olive oil and lightly seasoning with salt and pepper. They are then roasted for 20-25 minutes until tender, and perfectly crisp on the edges. Sweet & tangy Blackberry Balsamic Dressing made with fresh antioxidant-rich blackberries and sweetened with raw honey balances the earthiness of the brussels sprouts perfectly. Serve the brussels sprouts as a family-style side dish, sprinkled with crunchy pomegranate, mixed nuts, and fresh chopped parsley for colour and brightness.
While this recipe is easily served as a side, simply add cooked red quinoa, mix with fresh arugula, roasted beets, and chicken and it’s transformed into a nourishing meal perfect for a family of four. The dressing recipe makes a little extra, so if you are only planning to make the side dish option, be sure to store any leftovers in an airtight container, and use them throughout the week on salads, roasted vegetables, and proteins.
Roasted Brussel Sprout Salad with Blackberry Balsamic Dressing
For the Blackberry Balsamic Dressing:
¾ cup fresh blackberries
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon water
1 teaspoon dijon mustard
3 teaspoons liquid honey
1 clove garlic
salt and pepper, to taste
For the Blackberry Balsamic Brussel Sprouts:
1 pound brussels sprouts, rinsed well
½ tablespoon olive oil
pinch salt and pepper
¼ cup Blackberry Balsamic Dressing, plus more to taste
½ cup pomegranate arils
¼ cup mixed chopped nuts
⅓ cup fresh blackberries
Fresh chopped parsley
To make it a meal add:
1 cup cooked red quinoa
2 medium roasted beets, chopped
5 cups baby arugula
2 roasted chicken breasts, sliced
For the blackberry balsamic dressing, combine all the ingredients in a blender. A small blender like a magic bullet works perfectly for dressing, as does an immersion blender. Blend the ingredients until smooth. Season with salt and pepper to taste, and set aside.
For the brussels sprouts, preheat the oven to 400°F. Trim the ends of the sprouts and halve lengthwise. Scatter on a rimmed baking sheet, and drizzle with the olive oil. Season with salt and pepper, and toss to coat evenly. Roast for 20-25 minutes until fork tender, and edges are lightly crisp, flipping halfway through.
Scoop the roasted brussels sprouts into a serving dish, and drizzle with the Blackberry Balsamic Dressing. Lightly toss, then sprinkle in the pomegranate seeds and mixed chopped nuts. Add the fresh blackberries for more texture, and a sprinkle of fresh parsley. Serve warm, or refrigerate and serve cold.
To turn this side into a full meal, toss the brussels sprouts with fluffy cooked red quinoa, beets for earthiness, and baby arugula. Serve with roasted chicken breast.