Indulge in the perfect marriage of hearty and healthy with this Vegan Roasted Brussels Sprouts & Potatoes Salad. Bursting with flavour and nutrients, this dish promises to satisfy your cravings for wholesome salad-goodness!
Ingredients
For the Dressing:
3 tbsp balsamic vinegar
2 tbsp dijon mustard
2 tbsp maple syrup
1 tbsp olive oil
3 tbsp water
1 tsp garlic powder
splash of lemon juice
For the Veggies:
2 cups Brussels sprouts, halved
2 cups golden potatoes, halved
1 tin chickpeas, rinsed and patted dry
1/3 pumpkin seeds
1/3 cup cranberries
2 cups raw spinach or mixed greens
Directions
Preheat your oven to 415°F (200°C) and prepare 2 parchment lined baking sheets.
Half the Brussels sprouts and spread them onto half of the first baking sheet. Â
Drain and pat dry the chickpeas.  Spread them onto the other half of the first baking sheet.  Drizzle some olive oil, garlic powder, and a pinch of salt on the Brussels sprouts and chickpeas and roast for 15-17 minutes, stirring halfway through.
Halve the golden potatoes and spread evenly on the second baking sheet.  Roast for 20-25 minutes, stirring halfway through.
In a blender, combine dijon mustard, balsamic vinegar, apple cider vinegar, water, maple syrup, lemon juice, and garlic powder. Blend until smooth. Set aside.
In a large mixing bowl, combine the roasted Brussels sprouts, chickpeas, & potatoes. Add a handful of pumpkin seeds and cranberries to the bowl. Pour the prepared sauce over the veggies and toss until everything is well coated.
Arrange a bed of spinach or mixed greens in a bowl. Spoon the roasted Brussels sprouts and potato mixture over the greens. Garnish with additional pumpkin seeds and cranberries if desired. Enjoy!