Description
A plant-based vegan salad with crunchy soaked almonds, fresh pomegranates, sweet potato and a tangy dressing with fresh leafy greens makes this salad a winner!
Ingredients
Scale
- 2 medium sweet potatoes, cut in small pieces
- 400 grams brussel sprouts
- two handfuls of mixed roughly chopped arugula and parsley or coriander
- handful of whole almonds soaked overnight and rinsed and drained the next day
- one pomegranate
- FOR THE DRESSING
- 2 tablespoons extra virgin olive oil
- 2–3 tablespoons raw apple cider vinegar
- 1 tablespoon maple syrup
- optional: 1 tablespoon freshly squeezed orange juice
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Celtic sea salt and freshly ground black pepper to taste
Instructions
- Pre-heat the oven to 170 degrees Celsius. Cut the brussel sprouts in four pieces. Chop the sweet potatoes into small cubes and add them with the brussel sprouts on a baking tray. Sprinkle with some salt and pepper and mix well (add a tablespoon of olive oil if you wish). Roast the vegetables in the oven for about 30 minutes, tossing them on the tray, halfway through. Rinse the almonds that soaked overnight and chop them in little pieces. Cut the pomegranate and take out the pits. Clean the greens.
- For the dressing mix all the ingredients in a small bowl and whisk well.
- When the vegetables are finished prepare a plate. Serve the arugula and parsley on the plate. Cover the greens with the roasted veggies, and the dressing. Sprinkle with the almonds and pomegranates and enjoy!
Notes
If you use frozen brussel sprouts I would pre cook them a few minutes before popping them into the oven.