Perhaps I was inspired by the ‘roasted salad’ I ordered at One18Empire that I did not thoroughly enjoy, but the catalyst for this salad was an early birthday gift from a friend. She’d given me a raspberry vinegar and a Morocco EVOO from the store Oil & Vinegar. The raspberry vinegar is amazing – it actually tastes like raspberry! Gone are the days of buying cheap raspberry vinegar from the grocery store! The Morocco EVOO is refreshingly spicy. Blended together they made a delicious dressing for this salad.
I did get to take a short cut because I already had some sweet potatoes roasted and in the fridge for a purpose such as this. All I had to do was roast the brussel sprouts, which really didn’t take long. The rest of the recipe was simple prep work. Oh, and here’s a good way to get the arils out of the pomegranate: How to Deseed a Pomegranate in 10 Seconds (YouTube) (it does take longer than 10 seconds, but not much!). I’ve also found this comprehensive resource regarding the health benefits of pomegranate – check it out!
If you don’t have a small sweet potato already roasted and ready to go, you can roast it at the same time as the brussel sprouts. Wrap it in aluminum foil and bake it at 400F for about 50 mins. The time it takes will depend on the size of the sweet potato (they come in various sizes, so if you have a large one, cut it into chunks). I’d recommend putting in the potato first and then putting in the brussel sprouts when you have only 20 minutes left on the potato. You’ll likely want them all to cool for the salad, so baking them ahead of time is a great idea. I always roast extra sweet potato so I have them for other recipes later in the week.
Serves 2 as a side salad or 1 as a meal
Eat With Me Canada Original Recipe
1.5 cups brussel sprouts, trimmed and quartered
1 clove garlic, finely chopped
1/2 Tbsp chili infused oil
1 tsp maple syrup
Rest of Salad:
1 small sweet potato, baked, peeled and cut into chunks (could also use roasted butternut squash)
1 large leaf of swiss chard (or kale), centre vein removed, chopped
1 Tbsp red onion
1/4 cup pomegranate arils
2 Tbsp goat cheese, crumbled
1 tsp Morocco EVOO
1 tsp raspberry vinegar
salt & pepper to taste
handful of pecans, broken up by hand
Preheat the oven to 400F. Toss the brussel sprouts and garlic in the chili infused oil and maple syrup. Roast the brussel sprouts at for approximately 20 minutes or until fork tender and somewhat caramelized. Once cooked, let cool.
Combine the Morocco EVOO and raspberry vinegar in a small bowl and stir well. Add S&P if you desire. Combine all other ingredients in a bowl. Add the cooled brussel sprouts and pour the dressing over the salad. Toss, being careful not to mush the cooked sweet potato. Serve with crumbled pecans on top.