1. Preheat oven to 200°C (400°F)

2. Trim the ends off the Brussels sprouts, cut in half, and toss with butter, maple syrup, flaky salt, and a few grinds of black pepper

3. Arrange cut-side down on a baking sheet in a single layer

4. Roast for 30 minutes, or until deeply caramelized and tender when pierced with a knife

5. While sprouts roast, cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and slice into thin strips

6. In a large bowl, combine mixed greens, black beans, and roasted Brussels sprouts

7. In a small bowl, whisk together 1 tablespoon of the reserved pomegranate juice and a drizzle of maple syrup for the dressing

8. Pour dressing over salad and toss gently

9. Top with crispy bacon and pomegranate seeds

10. Serve immediately, warm