This hearty, nutrient-rich salad recipe is the perfect thing to take you from summer to fall. The colours and flavors of roasted Brussels sprouts and pomegranate are warm and cozy, while the fresh chard leaves and ripe peach slices are reminiscent of summer. This salad presents so beautifully, that even those who don't love salad (do they actually exist?) will be converted. You can serve this dish hot or cold, making it ideal for meal prepping and leftover lunches. It's free from dairy and all top 8 allergens, as well as being suitable for vegans. If you use a gluten-free Dijon mustard, it can simply be gluten-free too.
Free from peanuts, nuts, dairy, egg, soy, wheat (depending on your brand of Dijon mustard), fish and shellfish
Ingredients
2 cups halved Brussels Sprouts
1 tbsp. olive oil
1/4 tsp salt
1 1/2 cups julienne chard leaves
1/2 cup pomegranate arils
1 peach, sliced and cut into chunks
dressing
1 tsp Dijon mustard
1 tbsp. maple syrup
1 tsp apple cider vinegar
1 tbsp. olive oil
1/4 tsp salt
Preheat the oven to 400F and line a baking sheet with parchment paper. Spread the sprouts out on the lined baking sheet and drizzle with olive oil and salt. Roast for 25 minutes, or until golden brown and crispy. Transfer the sprouts to a salad bowl along with the other veggies.
Mix the ingredients for the dressing in a small bowl. Pour the dressing over the salad and toss well.
Makes 2 generous servings
Buy Super Seedz pumpkin seeds here. Add them to your salad for extra crunch, flavor, and nutrition!
