5 Brussel sprouts, trimmed and cut in half or quarters.
1 TBSP extra virgin olive oil
2 tsp balsamic vinegar
2 cups rocket/arugula
½ cup pomegranate arils
13 cup walnuts
Optional addition of grated vegan feta
Method
Trim and cut Brussel sprouts, place on a baking tray and drizzle with olive oil and balsamic vinegar. Roast in oven for 5-7 minutes at 180 C or until lightly browned/charred.
In the meantime, assemble all salad ingredients in a bowl, top with roasted Brussel sprouts, finish with grated feta (optional) and drizzle with extra olive oil and balsamic vinegar.
Recipe by Talida Voinea at https://talidavoinea.au/balsamic-roasted-brussel-sprout-rocket-salad/