Brussels Sprout Salad
Brussels sprout salad is a game-changer that transforms even the most hesitant veggie lovers. This vibrant dish features crunchy roasted Brussels sprouts combined with fresh greens and a zesty dressing, creating an explosion of flavor in every bite. Perfect for festive gatherings or casual family dinners, this salad not only pleases the palate but also dazzles the eyes. Prepare to receive compliments as your friends and family savor this delightful centerpiece!
- 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
- 4 cups mixed greens (baby spinach and arugula)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- ¼ cup toasted pine nuts or walnuts
Instructions
- Preheat oven to 400°F (200°C).
- Trim the ends of Brussels sprouts, remove any yellow leaves, and cut them in half.
- In a bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden brown and crispy.
- While roasting, prepare mixed greens in a large bowl; add fresh herbs if desired.
- Once roasted, let Brussels sprouts cool slightly before adding them to the salad bowl. Drizzle with lemon juice and toss gently.
- Top with Parmesan cheese and toasted nuts before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg