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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Roasted Dijon Brussel Sprouts w/ Pistachios & Pomegranates (Vegan)

Roasted Dijon Brussel Sprouts w/ Pistachios & Pomegranates (Vegan)

The Breakdown: 

Serving Size (about 4 side dishes)

  • Brussel Sprouts - 1 lb., washed and halved
  • Dijon Mustard - 2 tbsp
  • Maple Syrup - 1 tbsp
  • Red Wine Vinegar - 1 tbsp
  • Chili Powder - 1/2 tbsp
  • Garlic Powder - 1/2 tbsp
  • Pistachios - 1/2 cup
  • Pomegranate Seeds - 1/2 cup
  • Basil - 1/2 cup, roughly chopped
  • EVOO - 2 tbsp
  • S&P


How to: 

1. Turn oven to broil

2. While the oven heats, add washed and halved brussel sprouts to a bowl and add a dash of salt

3. In small bowl mix together the dijon mustard, maple syrup, red wine vinegar and EVOO

4. Pour the mixture over the brussel sprouts and mix well, then add the chili and garlic powder, as well as black pepper and mix again

5. Lay out the brussel sprouts on an sheet tray covered in foil and place in oven for 15 minutes (or until the brussels begin to brown)

6. Remove tray from the oven and add the pistachios and pomegranates

7. Place tray back in the oven for additional 5 minutes, then remove and top with chopped basil

8. Serve and enjoy!

Roasted Brussel Sprouts .JPG
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