Ingredients
4
4 servings
- •1 lb brussels sprouts
- •salt, to taste
- •pepper, to taste
- •1 teaspoon garlic powder
- •2 tablespoons olive oil
- •¼ cup greek yogurt
- •2 tablespoons balsamic vinegar
- •2 tablespoons olive oil
- •½ tablespoon dijon mustard
- •1 clove garlic, minced
- •salt, to taste
- •pepper, to taste
- •½ lb mixed greens
- •⅓ cup carrot, shredded
- •⅓ cup almond, sliced
- •⅓ cup dried cranberry
- •⅓ cup shredded parmesan cheese
Instructions
- Cut the stems off the brussels sprouts, then cut into quarters.
- Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
- Lightly grease the baking sheet with oil and spread evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
- Pour dressing over the salad and mix well.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 314
- Carbohydrate: 24g
- Fat: 21g
- Fiber: 6g
- Protein: 10g
- Sugar: 12g
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