Roasted Brussels Salad with Charred Lemon Vinaigrette

For the dressing

• 4-5 very thinly sliced lemon slices
• 6 tbsp olive oil, plus more for the lemons
• 2 tbsp balsamic vinegar
• 2 tbsp water
• 2 tbsp honey
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1 tsp dried oregano
• Pepper to taste

For the salad

• 1 1/2 lbs brussels sprouts, thinly sliced
• 1 15 oz can chickpeas, rinsed and drained
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 large handful arugula
• 1 apple, cut into matchsticks
• 1/2 cup chopped dates
• 1/3 cup minced red onion
• 1/2 cup chopped toasted walnuts
• 1/2 cup crumbled feta

Directions

• Preheat the oven to 425F.
• Add the brussels to a sheet pan, then add 2 tbsp olive oil and 1/2 tsp salt. Toss to combine and place in the oven for 20 minutes, tossing halfway.
• Add the chickpeas to a separate sheet pan and dry roast for 10 minutes. Remove them, then add the remaining olive oil, remaining salt, paprika and garlic powder. Toss and place them back in the oven for 10 minutes.
• While everything roasts, make the dressing. Heat some olive oil in a saute pan over medium-high. Add the lemons and sear for about 2 minutes per side. Remove to a cutting board and finely chop.
• Add the lemons to a jar, then add the olive oil, balsamic, water, honey, garlic, mustard, salt, oregano and pepper. Mix to combine.
• Assemble the salad. Add the arugula and brussels to a large bowl. Add the apples, dates, chickpeas, red onion and walnuts. Add dressing to taste and toss to combine. Top with feta.

From Caitlin Latessa-Greene on Instagram. Serves 6.