Roasted Brussels Salad with Charred Lemon Vinaigrette by @starinfinitefood

1h

6 servings

🍋

4.5

Lemon

🫒

9 tbsp

Olive oil

🍇

2 tbsp

Balsamic vinegar

💧

2 tbsp

Water

🍯

2 tbsp

Honey

🧄

1 clove

Garlic

🌼

1 tsp

Dijon mustard

🧂

1.5 tsp

Salt

🌿

1 tsp

Dried oregano

⚫

Pepper

🥬

680 g

Brussels sprouts

🫘

430 g

Chickpeas

🌶️

0.5 tsp

Paprika

🧄

0.5 tsp

Garlic powder

🥬

1 handful

Arugula

🍎

1

Apple

🌴

120 ml

Dates

🧅

80 ml

Red onion

🌰

120 ml

Walnuts

🧀

120 ml

Feta

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Brussels sprouts
    • Olive oil
    • Salt

    Add the brussels to a sheet pan with 2 tbsp olive oil and 1/2 tsp salt, toss to combine and place in the oven for 20 minutes, tossing halfway.

  3. Add
    • Chickpeas

    Add the chickpeas to a separate sheet pan and dry roast in the oven for 10 minutes.

  4. Add
    • Chickpeas
    • Olive oil
    • Salt

    Remove the chickpeas from the oven, add the remaining olive oil, remaining salt, paprika and garlic powder, toss them, then place back in the oven for 10 minutes.

  5. Heat
    • Olive oil
    • Lemon
    • Balsamic vinegar

    Heat some olive oil in a sauté pan over medium-high while everything roasts.

  6. Add
    • Lemon

    Add the lemons and sear for about 2 minutes per side.

  7. Place
    • Lemon

    Remove the lemons, place on a cutting board and finely chop.

  8. Add
    • Lemon
    • Olive oil
    • Balsamic vinegar

    Add the lemons to a jar with the olive oil, balsamic, water, honey, garlic, mustard, salt, oregano and pepper, and mix to combine.

  9. Add
    • Arugula
    • Brussels sprouts

    Add the arugula and the brussels to a large bowl.

  10. Add
    • Apple
    • Dates
    • Chickpeas

    Add the apples, dates, chickpeas, red onion and walnuts.

  11. Add

    Add dressing to taste and toss to combine.

Roasted Brussels Salad with Charred Lemon Vinaigrette by @starinfinitefood

1h

6 servings

🍋

4.5

Lemon

🫒

9 tbsp

Olive oil

🍇

2 tbsp

Balsamic vinegar

💧

2 tbsp

Water

🍯

2 tbsp

Honey

🧄

1 clove

Garlic

🌼

1 tsp

Dijon mustard

🧂

1.5 tsp

Salt

🌿

1 tsp

Dried oregano

⚫

Pepper

🥬

680 g

Brussels sprouts

🫘

430 g

Chickpeas

🌶️

0.5 tsp

Paprika

🧄

0.5 tsp

Garlic powder

🥬

1 handful

Arugula

🍎

1

Apple

🌴

120 ml

Dates

🧅

80 ml

Red onion

🌰

120 ml

Walnuts

🧀

120 ml

Feta

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425.

  2. Step 2/11

    Add the brussels to a sheet pan with 2 tbsp olive oil and 1/2 tsp salt, toss to combine and place in the oven for 20 minutes, tossing halfway.

    🥬Brussels sprouts
    🫒Olive oil
    🧂Salt
    🍳Sheet pan

  3. Step 3/11

    Add the chickpeas to a separate sheet pan and dry roast in the oven for 10 minutes.

    🫘Chickpeas
    🍳Sheet pan

  4. Step 4/11

    Remove the chickpeas from the oven, add the remaining olive oil, remaining salt, paprika and garlic powder, toss them, then place back in the oven for 10 minutes.

    🫘Chickpeas
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🍳Sheet pan

  5. Step 5/11

    Heat some olive oil in a sauté pan over medium-high while everything roasts.

    🫒Olive oil

  6. Step 6/11

    Add the lemons and sear for about 2 minutes per side.

    🍋Lemon

  7. Step 7/11

    Remove the lemons, place on a cutting board and finely chop.

    🍋Lemon
    🪵Cutting board

  8. Step 8/11

    Add the lemons to a jar with the olive oil, balsamic, water, honey, garlic, mustard, salt, oregano and pepper, and mix to combine.

    🍋Lemon
    🫒Olive oil
    🍇Balsamic vinegar
    💧Water
    🍯Honey
    🧄Garlic
    🌼Dijon mustard
    🧂Salt
    🌿Dried oregano
    ⚫Pepper
    🫙Jar

  9. Step 9/11

    Add the arugula and the brussels to a large bowl.

    🥬Arugula
    🥬Brussels sprouts
    🥣Large bowl

  10. Step 10/11

    Add the apples, dates, chickpeas, red onion and walnuts.

    🍎Apple
    🌴Dates
    🫘Chickpeas
    🧅Red onion
    🌰Walnuts
    🥣Large bowl

  11. Step 11/11

    Add dressing to taste and toss to combine.

    🥣Large bowl

Composition

Ingredients

Types

Fruits, Oils, Condiments, Liquids, Sweeteners, Vegetables, Spices, Legumes, Tree nuts, Dairy

Ingredients

Lemon, Olive oil, Balsamic vinegar, Water, Honey, Garlic, Dijon mustard, Salt, Dried oregano, Pepper, Brussels sprouts, Chickpeas, Paprika, Garlic powder, Arugula, Apple, Dates, Red onion, Walnuts, Feta

Notes

Lemon (very thinly sliced), Olive oil (plus more for the lemons, for the dressing), Garlic (minced), Salt (for the dressing), Pepper (to taste), Brussels sprouts (thinly sliced), Chickpeas (canned, rinsed and drained), Arugula (large), Apple (cut into matchsticks), Dates (chopped), Red onion (minced), Walnuts (chopped and toasted), Feta (crumbled)

Allergens

Sulphites, Mustard, Tree nuts, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Vegetarian, Gluten-Free

Calories

380 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Cutting board, Jar, Sheet pan, Large bowl, Tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday Meal, Fall Gathering

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Tender

Flavors

Tangy, Sweet, Savory, Citrusy, Smoky

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform