Brussels Sprout Salad
Brussels sprout salad is a delightful medley of flavors and textures that will elevate any meal. With roasted Brussels sprouts, vibrant greens, crunchy nuts, and a zesty dressing, this dish surprises with its freshness and rich taste. Perfect for gatherings or as a healthy lunch option, it’s quick to prepare and customizable based on your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 4 cups mixed greens (arugula or spinach)
- 1/2 cup toasted almonds or walnuts
- 1/2 cup dried cranberries
- 3 tbsp extra virgin olive oil (divided)
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Trim and halve Brussels sprouts.
- In a bowl, toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper.
- Spread sprouts on a baking sheet and roast for about 25 minutes until golden brown, tossing halfway through.
- In a large bowl, combine mixed greens, toasted nuts, and dried cranberries.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, honey/maple syrup. Adjust seasoning as needed.
- Once roasted sprouts are warm, add them to the greens mixture and drizzle with dressing before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg