Roasted Brussels sprout salad

Roasted Brussels sprout salad

Portions: 4
Prep time: 45 minutes
Cooking time: 25 minutes


  • 950 ml (4 cups) Brussels sprouts, cut in 2
  • 500 ml (2 cups) sweet potatoes, cubed
  • 1 drizzle of Extra virgin black olive La Belle Excuse
  • 80 ml (1/3 cup) pomegranate arils
  • 80 ml (1/3 cup) coarsely chopped walnuts
  • 1/2 red onion
  • 60 ml (1/4 cup) goat's cheese

For the vinaigrette:


  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. In a large bowl, toss Brussels sprouts and sweet potato cubes with a drizzle of olive oil.
  3. Spread out on the baking sheet and bake for 25 to 30 minutes, or until the vegetables are nicely toasted.
  4. Meanwhile, mix all the ingredients for the vinaigrette and set aside.
  5. When the vegetables are grilled, assemble the salad by adding the vegetables, walnuts, red onion, cheese, pomegranate arils and dressing.
  6. Serve as a side or main dish!