This Roasted Brussel Sprout Salad is brimming with flavour. With crispy roasted Brussels sprouts and bacon complimented by sweet and crunchy pink lady apples and thinly sliced red onions, all dressed with a citrus salad dressing, this salad is sure to impress!
1kilogram Brussels sproutssliced in half, core removed
4tablespoonsolive oilextra virgin
1teaspoonsea saltfinely ground
Cracked black pepperto taste
300gramsbacondiced, rind removed
To serve
1pink lady applethinly sliced, drizzled in lemon juice to prevent from browning
½Pomegranatearils
120gramsmixed lettuce leaves
¼red onionfinely sliced (lengthways)
Dressing
60mLolive oilextra virgin
30mLorange juicepulp strained off
30mLlemon juicepulp strained off
2teaspoonsDijon mustard
1teaspoonseeded mustard
1tablespoonpure maple syrup
¼teaspoonsea saltfinely ground
1teaspoonlemon thyme leavesfinely chopped
Instructions
Preheat the oven to 200° Celsius (392° F).
Add the Brussels sprouts to a large baking dish, drizzle with extra virgin olive oil and season with sea salt and cracked black pepper. Toss to combine and then spread out evenly across the base of the dish. Place onto the top shelf of the oven and bake for 45 minutes. Once crispy on the outside, remove from the oven and set aside.
Meanwhile, bring a large frypan to a medium heat and drizzle with extra virgin olive oil. Add the diced bacon and fry, stirring occasionally, until crispy and almost burnt (but definitely not burnt).
300 grams bacon
To make the dressing add the orange juice, lemon juice, Dijon mustard, seeded mustard, maple syrup, sea salt and lemon thyme leaves to a bowl and whisk to combine. Slowly pour in the olive oil while whisking until the dressing has emulsified, meaning that the oil and juices no longer separate.
60 mL olive oil, 30 mL orange juice, 30 mL lemon juice, 1 teaspoon seeded mustard, 1 tablespoon pure maple syrup, ¼ teaspoon sea salt, 1 teaspoon lemon thyme leaves, 2 teaspoons Dijon mustard
To assemble, layer lettuce leaves at the bottom of a salad bowl or large, deep, platter. Top with apple slices, red onion, roasted Brussels sprouts, diced bacon and finally pomegranate arils. Drizzle with the citrus dressing just before serving.
1 pink lady apple, ½ Pomegranate, ¼ red onion, 120 grams mixed lettuce leaves
Video
Notes
Tips
Make sure to strain the orange and lemon juice into a bowl or container to remove the pulp, for a smoother dressing.
Dress the salad right before serving to prevent the lettuce leaves from going soggy.
To prevent the apples from going brown, drizzle with lemon juice and toss so that all of the surface of the apples have a layer of lemon juice.