Roasted Shredded Brussels & Sweet Potato Salad with Lemon-Caper-Parmesan Dressing
The most perfect fall & holiday salad
Ingredients
For the dressing
For the veggies
Toppings
For the salad
Directions
- 1
Preheat the oven to 425.
- 2
Add the Brussels to one sheet pan with 1 1/2 tablespoons of the oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Toss them together, then spread out. Roast the Brussels for about 15-20 minutes, tossing halfway, until just crisp but not too dark.
- 3
To a separate sheet pan add the sweet potatoes with the remaining oil, salt, garlic powder and pepper. Toss to coat, spread them out and roast for about 23-26 minutes, tossing halfway, until soft and slightly crisp.
- 4
While the veggies roast, make the dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, Parmesan cheese and water. Whisk to combine.
- 5
Add the roasted veggies, pomegranate seeds, pecans, parsley and dressing to a bowl and toss to combine. Serve with extra parmesan cheese.