Roasted Brussels Sprouts and Arugula Salad
This Roasted Brussels Sprouts and Arugula Salad is packed with cozy fall flavors, featuring Brussels sprouts, peppery arugula, crisp apples, vegan feta, chickpeas, and crunchy walnuts. Tossed with a creamy lemon tahini dressing, it’s fresh and filling!
Servings 4 servings
Calories 460kcal
Ingredients
- 4 cups Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15-ounce can chickpeas drained and rinsed
- 4 cups arugula
- 1 medium Honeycrisp apple thinly sliced
- ⅓ cup crumbled vegan feta
- ½ cup chopped walnuts
For the Lemon Tahini Dressing
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3-5 tablespoons water as needed
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the Brussels sprouts with the olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until browned and tender.
- Whisk together the tahini, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper. Add the water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
- Add the arugula, roasted Brussels sprouts, chickpeas, vegan feta, and walnuts to a large bowl.
- Drizzle with the lemon tahini dressing and gently toss to combine.
- Divide among bowls and top with the sliced apple.
Nutrition
Calories: 460kcal | Carbohydrates: 41g | Protein: 14g | Fat: 29g | Fiber: 12g