Ingredients

The following ingredients have 4 Servings
  • 10 cups shaved brussels sprouts (see notes)
  • 2 cups diced sweet potatoes
  • 2 teaspoons olive oil
  • 1 teaspoon butter or ghee (olive oil for vegan)
  • ½ cup chopped walnuts
  • 1 mandarin orange (segments cut in half)
  • Arils (seeds) of 1 pomegranate
  • ¼ cup olive oil
  • Juice of 1 mandarin orange
  • Juice of 1 lemon
  • 1 small garlic clove
  • A pinch of salt and pepper

Instruction

  • Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Place all but 1 cup of the shaved brussels on one baking sheet and the sweet potatoes on another. Toss both with oil then roast in your oven for 30-35 minutes, tossing halfway through.
  • Heat the butter, ghee, or olive oil in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.
  • Combine all the dressing ingredients in a jar and shake.
  • In a large salad bowl, add 1 cup of raw and the roasted brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate arils. Toss with the dressing and serve.