Start by lining a large baking sheet with aluminum foil.
Thinly slice the shallots, arrange them on one side of the baking sheet.
Continue by trimming the bottoms of the brussel sprouts and peel away any bruised leaves. Cut the smaller brussels sprouts in half and quarter the larger ones so they are all similar in size.
Transfer the brussels to the sheet pan and lay them next to the shallots without combining them.
Peel the sweet potato into 1' cubes. Place them next to the brussel sprouts again, without mixing them into the other veggies.
Season with extra virgin olive oil, salt and pepper.
Bake the vegetables for 20 minutes.
After the 20 minutes are done, stir them around to let some steam escape. Add 1 tablespoon of balsamic vinegar to the shallots and let the vegetables cook for 10 more minutes.
After the 10 minutes have passed, make sure all the vegetables are cooked through and allow them to cool completely before adding them to the salad.
For the vinaigrette:
In a mason jar or any container with a tight lid, add the good quality extra virgin olive oil, the rest of the balsamic vinegar, the fig jam, dijon mustard, crushed garlic, salt and pepper.
Close the jar tight and shake it until the mixture becomes smooth and all the ingredients are emulsified.
To assemble the salad:
In a large serving platter, evenly arrange the greens on the bottom of the serving plate. Add the cooled roasted vegetables and spread them evenly throughout the greens.
Sprinkle the pumpkin seeds and blue cheese crumbles all throughout the salad.
Drizzle the vinaigrette over the salad if you prefer to dress the entire salad, or drizzle to each individual serving to avoid the rest od the salad from wilting.
Recipe Video Instructions
Notes
You can replace the roasted vegetables with any other seasonal vegetable you prefer. Broccoli, red onion, butternut squash are fantastic in the salad!