Roasted Brussels Sprouts Salad with Creamy Balsamic Vinaigrette

Brussels sprouts are the star of the show here and they get roasted in the oven with garlic powder until they’re perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you’ll want to make a big batch of for later.

Brussels Sprouts:
1 lb Brussels sprouts (455 g)
sea salt
black pepper, freshly ground
1 tsp. garlic powder
2 Tbsp. extra-virgin olive oil

Creamy Balsamic Vinaigrette:
¼ cup greek yogurt (70 g)
2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
½ Tbsp. Dijon mustard
1 clove garlic, minced
sea salt
black pepper, freshly ground

Salad:
½ lb mixed greens (230 g)
⅓ cup carrot, shredded (35 g)
⅓ cup almonds, sliced (70 g)
⅓ cup dried cranberries (60 g)
⅓ cup Parmesan cheese, shredded (35 g)

Preheat an oven to 400°F (200°C, Gas Mark 6).

Roast the Brussels Sprouts:
Cut the stems off the Brussels sprouts, then cut into quarters. Put the Brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt and pepper.

Lightly grease a baking sheet with oil and spread the Brussels sprouts evenly. Bake for 20-25 minutes.

Make the Dressing:
Mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt and pepper.

Assemble:
In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded Parmesan and the roasted brussels sprouts.

Pour the dressing over the salad and mix well.

Makes 4 servings.