Brussels Sprouts Salad with Chipotle Aioli
This Brussels Sprout salad is so delicious made by roasting brussels and adding lots of toppings like corn, beans, pomegranate and is dressed in chipotle aioli dressing. It's full of flavor and texture.
Servings: 4 servings
Ingredients
- 1 box Arugula
- 1/3 cup black beans or any type of beans
- 1/3 cup corn steamed or roasted
- ¼ cup pomegranate arils
- ¼ cup Tomato Onion Salsa Pico De Galo
- Avocado
- 1 cup Shredded Mexican cheese blend approx
- Micro greens optional
Brussels Sprouts
- 30 pieces Brussels Sprouts 1 lb
- 2 tbsp olive oil
- Salt to taste
- Pepper
dressing
- 1 ½ tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey/sweetner
- 1 tsp sriracha
- ½ tsp oregano flakes
- ¼ tsp chili flakes optional
Chipotle Aioli
- 2 tbsp Chipotle sauce La Morena canned
- 1/3 cup mayonnaise
- 2 tbsp Sour cream/crema
- 1 clove garlic grated
- 1/2 tsp Honey
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp lemon juice/Apple cider vinegar
Other ingredients
Instructions
Roasting Brussels Sprouts
- Pre-heat oven to 400 F.
- Trim the outer layers if it looks bruised or browned leaves. Cut them in half or quarters if they are huge.
- I like them into smaller pieces to get better roasting or char on them. Transfer them to a baking tray drizzle olive oil, salt and pepper on them and give it a stir or mix .
- Toss them to mix well and make sure the olive oil is coating each of them.
- Roast them in the oven for about 30 minutes or until they have the char on them turning and tossing them at 15 minutes interval. After 15 minutes, I will quickly give them a toss to change the position in order to get browning on all sides.
- While they are in the oven-make the dressing.
Balsamic Dressing
- In a mixing bowl, mix the balsamic vinegar, honey, sriracha and olive oil, oregano, chili flakes. Give it a nice whisk. Once the sprouts are done roasting, remove them in a bowl and add the balsamic dressing. Toss with the help of tongs and cover them and keep it aside.
Onion/ Tomato Salsa or Pico
- Take chopped onion and tomatoes in a bowl, add some salt and black pepper. Leave it aside.
Chipotle Dressing
- Take all the ingredients for the dressing and whisk it in a bowl. If you are using chipotle peppers, you will need to blend the aioli. I used sauce, so mixing it by whisk was easier.
Assemble
- Take some greens/arugula of your choice, add roasted dressed brussels sprouts, and all the toppings- onion /tomato salsa, boiled black beans, corn, pomegranate arils, shredded cheese, and finally some micro greens.
- Add the chipotle dressing. Only mix it if you are going to serve it or eat it immediately.
Notes
Either use Chipotle Sauce, or Chipotle peppers. Both works. To make smooth dressing with peppers use blender to blend everything. You can make extra and store it too for future use.
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