Okay, confession time. For years, Brussels sprouts were just… there. You know, those tiny green cabbages that nobody *really* wanted but we felt obligated to eat. My mom would boil them into oblivion, and they’d emerge sad, grey, and mushy. I thought I was destined to a life of Brussels sprout avoidance. Then, one crisp autumn evening, I stumbled upon this roasted brussels sprouts salad recipe, and let me tell you, it was a game-changer. It’s not just a side dish anymore; it’s the star of the show! I remember the first time I made it for a potluck, and people were actually asking for seconds and *thirds*. Seriously, my uncle, who claims to hate vegetables, went back for another scoop, then another! This isn’t just about Brussels sprouts; it’s about transforming a humble ingredient into something truly spectacular. If you’ve ever felt a pang of dread thinking about Brussels sprouts, stick with me, because this roasted brussels sprouts salad will absolutely change your mind. It’s got that perfect balance of savory, sweet, and a little bit of crunch that just makes your taste buds sing. I’m so excited to share this with you!
Thank you for reading this post, don't forget to subscribe!What Is Roasted Brussels Sprouts Salad?
So, what exactly *is* this magical roasted brussels sprouts salad? Think of it as the ultimate upgrade to your humble Brussels sprouts. Instead of boiling them into submission, we’re roasting them until they’re gloriously tender on the inside with those delightfully crispy, almost caramelized edges. Then, we toss them with a vibrant mix of ingredients that really make them shine. It’s not just a random assortment; it’s a carefully curated combination designed to complement the slightly bitter, nutty flavor of the roasted sprouts. We’re talking about things like sweet dried cranberries or cherries, salty toasted nuts (pecans or walnuts are my go-to!), and a bright, zesty dressing that ties it all together. It’s essentially a celebration of texture and flavor, taking what used to be a “meh” vegetable and turning it into a dish you’ll actively crave. It’s sophisticated enough for a dinner party but ridiculously easy to whip up for a weeknight meal. It’s the kind of salad that makes you forget it’s even supposed to be “healthy”!
Why you
There are so many reasons why this roasted brussels sprouts salad has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. Roasting Brussels sprouts brings out their natural sweetness and creates these incredible crispy bits that are utterly addictive. When you combine that with the chewy sweetness of dried fruit, the satisfying crunch of toasted nuts, and a tangy dressing, you get a complex and deeply satisfying taste profile. It’s a little bit sweet, a little bit savory, and has a wonderful depth. Second, the simplicity is a huge win. Honestly, the hardest part is chopping the sprouts, and even that’s not too bad! Most of the magic happens in the oven. You can prep most of the components ahead of time, making it a lifesaver on busy weeknights. And let’s talk about Cost. Brussels sprouts themselves are usually pretty budget-friendly, and the other ingredients are common pantry staples. This salad packs a serious flavor punch without breaking the bank, which is always a win in my book. Finally, the versatility! This isn’t a one-trick pony. You can easily swap out the nuts for seeds, use different dried fruits, or add in some crumbled cheese like feta or goat cheese for an extra layer of deliciousness. It’s perfect as a side dish for Thanksgiving or Christmas, but it’s also substantial enough to be a light lunch or a starter for a weeknight dinner. I’ve even added some grilled chicken to it to make it a full meal! What I love most about this is that it’s so adaptable, and it’s a dish that consistently impresses, no matter who I serve it to. It’s a far cry from those boiled, sad sprouts of my childhood, that’s for sure!
How to Make Roasted Brussels Sprouts Salad
Quick Overview
The magic behind this roasted brussels sprouts salad is really quite simple: roast the sprouts until they’re tender-crisp and slightly charred, then toss them with your favorite mix-ins and a vibrant dressing. The high heat of the oven does all the heavy lifting, transforming those little green guys into something truly special. It’s a straightforward process that guarantees delicious results every time. You’ll be amazed at how easily this comes together, especially if you’re looking for a healthier, yet incredibly flavorful, side dish that feels a little bit fancy.
Ingredients
For the Roasted Brussels Sprouts:
2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
2-3 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the Salad Mix-ins:
1/2 cup dried cranberries or dried cherries
1/2 cup toasted pecans or walnuts, roughly chopped
(Optional) 1/4 cup crumbled feta or goat cheese
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup (optional, for a touch of sweetness)
Salt and freshly ground black pepper to taste
“The Easy Roasted Brussels Sprouts Quinoa Salad turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheated to a nice, hot 400°F (200°C). This high heat is key to getting those wonderfully crispy edges on our Brussels sprouts. While the oven is warming up, grab a large baking sheet. You don’t need to grease it, but if you’re worried about sticking, a tiny bit of cooking spray or a light drizzle of olive oil will do the trick. Make sure your Brussels sprouts are trimmed and halved. If you have some really big ones, feel free to quarter them so they cook evenly with the smaller ones. Give them a good rinse and make sure they’re nice and dry before tossing them with olive oil. Nobody likes soggy sprouts!
Step 2: Mix Dry Ingredients
This step is more about prepping our Brussels sprouts for roasting. Take your trimmed and halved sprouts and place them on the baking sheet. Drizzle them generously with olive oil – I usually go for about 2-3 tablespoons, enough to coat them well. Then, sprinkle them liberally with salt and freshly ground black pepper. I like to use a good pinch of salt; it really helps to draw out moisture and encourages crisping. Then, using your hands, toss everything together right there on the baking sheet. Make sure each sprout gets a good coating of oil and seasoning. This ensures even cooking and delicious flavor from the very start. You want them to look glossy and well-seasoned, but not swimming in oil.
Step 3: Mix Wet Ingredients
While the Brussels sprouts are getting cozy on the baking sheet, let’s whip up our simple yet incredibly flavorful lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice (use real lemons, it makes a world of difference!), and 1 teaspoon of Dijon mustard. The Dijon mustard is my secret weapon here; it helps to emulsify the dressing and adds a subtle tang that’s just divine. If you like a touch of sweetness to balance the acidity, you can add about 1/2 teaspoon of honey or maple syrup. Whisk or shake everything together until it’s well combined and looks like a lovely, pale emulsion. Season with a pinch of salt and pepper to taste. Give it a little taste test – you want it to be bright and zingy!
Step 4: Combine
This step is all about getting those sprouts into the oven for their transformation. Arrange the seasoned Brussels sprouts in a single layer on the prepared baking sheet. It’s really important to give them space; if they’re crowded, they’ll steam instead of roast, and we want those lovely crispy bits! You might need two baking sheets if you’re making a large batch. Pop them into your preheated 400°F (200°C) oven and roast for about 20-25 minutes. Keep an eye on them, though, as oven temperatures can vary. You’re looking for them to be tender on the inside and nicely browned and crispy on the outsides. Some leaves might even look a little dark and charred – those are the best bits, trust me!
Step 5: Prepare Filling
While your sprouts are roasting to perfection, let’s get our other delicious components ready. Measure out your 1/2 cup of dried cranberries or dried cherries. I love the tart sweetness they add, and they plump up beautifully when tossed with the warm sprouts. Next, get your toasted nuts ready. I usually toast mine in a dry skillet over medium heat for a few minutes until they’re fragrant, or you can do it in the oven. Once cooled slightly, give them a rough chop – you want some nice texture, not dust! If you’re feeling fancy and want to add some cheese, crumble about 1/4 cup of feta or goat cheese. This adds a salty, creamy element that’s pretty irresistible. Having all these components ready to go makes assembling the salad super quick once the sprouts are out of the oven.
Step 6: Layer & Swirl
This is where the magic really happens! Once your Brussels sprouts are beautifully roasted and have those irresistible crispy edges, carefully remove them from the oven. Immediately, while they are still hot, transfer them to a large serving bowl. Don’t be shy about scraping up all those delicious browned bits from the baking sheet – they’re full of flavor! Now, add in your dried cranberries or cherries and the chopped toasted nuts. If you’re using cheese, add that in now too. Pour about half of your prepared lemon vinaigrette over the warm sprouts and mix-ins. The warmth of the sprouts will help the dressing meld beautifully. Gently toss everything together to coat. You want to make sure everything is nicely distributed. If it looks a little dry, add more dressing until it’s just right. You’re not drowning it, just lightly coating everything.
Step 7: Bake
The “bake” step was actually covered in Step 4 – that’s where we get our sprouts perfectly roasted and tender-crisp. So, we’re all done with the baking part for the sprouts themselves! The only other baking you might do is if you decide to toast your nuts in the oven, which is a great idea if you haven’t already done so. Just pop them on a small tray and toast at around 350°F (175°C) for about 5-8 minutes, watching them closely so they don’t burn.
Step 8: Cool & Glaze
We’ve actually already added our “glaze,” which is our delicious lemon vinaigrette, in Step 6. The key is to add it while the sprouts are still warm. This allows the dressing to lightly coat and meld with the roasted vegetables, creating a beautiful flavor fusion. As the sprouts cool slightly, the dressing will thicken just a bit, creating a lovely coating. You don’t want to let it sit for too long before serving, as the sprouts can lose some of their crispness, but it’s also nice to let the flavors meld for about 5-10 minutes. So, no need for a separate “glaze” step here; the vinaigrette is our perfect finishing touch!
“I don’t know if I’ve ever eaten a better Easy Roasted Brussels Sprouts Quinoa Salad. The rub alone is wonderful, but the sauce??? Over the top!”
Step 9: Slice & Serve
This is the moment we’ve all been waiting for! Once your roasted brussels sprouts salad is tossed with the dressing and mix-ins, give it one final gentle toss. You can serve it immediately while it’s still warm – this is my absolute favorite way to enjoy it as the flavors are so vibrant and the textures are at their peak. Alternatively, you can let it cool down to room temperature, which is also delicious, and the flavors will continue to meld. If you’ve added cheese, you might want to add that just before serving so it doesn’t melt too much. Spoon this gorgeous salad into a serving bowl and admire your handiwork! It looks so impressive, and people will be amazed at how something so simple can taste so good. Enjoy!
What to Serve It With
This roasted brussels sprouts salad is ridiculously versatile, which is one of the many reasons I adore it. It’s not just for special occasions; it’s a true all-rounder. For Breakfast, though it might sound a little unconventional, a small portion of this salad is surprisingly delicious alongside some scrambled eggs or even a savory breakfast muffin. The tartness of the cranberries and the nutty crunch can be a refreshing contrast to richer morning foods. Pair it with a strong cup of black coffee, and you’ve got a surprisingly satisfying start to the day. For Brunch, this salad truly shines. It’s a beautiful addition to any spread, bringing color and a sophisticated flavor profile. Imagine it alongside some fluffy pancakes, smoked salmon, or a quiche. For an elegant presentation, serve it in individual small bowls or arrange it artfully on a platter. A mimosa or a sparkling elderflower pressé would be the perfect beverage pairing. As a Dessert, while it’s not sweet in the traditional sense, the combination of roasted sweetness, fruit, and nuts makes it a fantastic accompaniment to lighter, less-sweet desserts or even as a palate cleanser. Think of it alongside a fruit tart or a panna cotta where it can provide a contrasting texture and flavor. For Cozy Snacks, this salad is ideal. It’s packed with nutrients and satisfying flavors, making it a great alternative to less healthy options. Enjoy a bowl while curled up with a good book and a cup of herbal tea. My family loves this with roasted chicken, pork tenderloin, or even a hearty lentil loaf. It’s the kind of dish that elevates any meal and always gets rave reviews!
Top Tips for Perfecting Your Roasted Brussels Sprouts Salad
I’ve made this roasted brussels sprouts salad more times than I can count, and through all those batches, I’ve picked up a few tricks that I think really make it sing. First, regarding the Zucchini Prep – oh wait, we’re talking Brussels sprouts here! My mind sometimes wanders to other delicious roasted veggies. For Brussels sprouts, the key is to make sure they are trimmed well and cut in half so the cut side can get nicely caramelized. Patting them really dry after washing is also crucial. Moisture is the enemy of crispiness! When it comes to Mixing Advice, I always tell people not to overcrowd the baking sheet. Seriously, give those sprouts some breathing room. If they’re piled up, they steam. Use two sheets if you have to. It’s the one step that makes the biggest difference in achieving that sought-after crispiness. For Swirl Customization, this is where you get creative! While I love cranberries and pecans, feel free to swap them out. Dried cherries are fantastic, and toasted walnuts or almonds work just as well as pecans. A little sprinkle of pomegranate seeds adds a pop of color and freshness in the fall. If you’re feeling adventurous with Ingredient Swaps, try adding some finely diced red onion or shallots to the roasting pan; they caramelize beautifully. For Baking Tips, don’t be afraid of a little charring! Those darker bits are where the flavor explosion happens. Just make sure they’re not burnt to a crisp. Also, ovens vary, so start checking around the 20-minute mark. For Glaze Variations, the lemon vinaigrette is classic, but you can also try a balsamic glaze for a richer, sweeter flavor, or a maple-Dijon dressing for a different kind of tang. Just ensure the consistency isn’t too thick, as you want it to coat the sprouts without weighing them down. I once tried using a really thick balsamic reduction, and it ended up making them a bit heavy. A lighter dressing is definitely the way to go for this salad. Trust me on these little tweaks; they really do elevate this dish from good to absolutely unforgettable!
Storing and Reheating Tips
This roasted brussels sprouts salad is fantastic because it holds up so well, making it perfect for meal prep or leftovers. For storing at Room Temperature, I’d say it’s best to enjoy it within about 2-3 hours after making it, especially if you want to maintain maximum crispness. If you have leftovers, it’s best to get them into the fridge sooner rather than later. For Refrigerator Storage, once the salad has cooled down, transfer it to an airtight container. It will stay fresh and delicious for about 3 to 4 days. The sprouts will soften slightly over time, but the flavors actually meld and deepen, which can be quite lovely! Just make sure the container is sealed well to prevent any unwanted odors from migrating. When it comes to Freezer Instructions, I don’t typically recommend freezing this salad. The textures, particularly the crispiness of the sprouts and the nuts, can suffer quite a bit after thawing. It’s really best enjoyed fresh or refrigerated. If you *must* freeze parts of it, I’d consider freezing the roasted sprouts separately, and then assembling the salad with fresh mix-ins and dressing when you’re ready to eat. For Glaze Timing Advice, always add the dressing just before serving or shortly before refrigerating. If you add it too far in advance and let it sit for days, the sprouts can get a bit soggy, and the nuts can lose their crunch. It’s worth the extra minute to dress it right before you dig in or store it properly!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite roasted brussels sprouts salad! I really hope you give this a try. It’s honestly one of those recipes that I keep coming back to because it’s consistently delicious, surprisingly easy, and always a crowd-pleaser. It’s proof that even the most “boring” vegetables can be transformed into something utterly spectacular with a little bit of heat and a dash of creativity. This salad is perfect for when you want to impress your guests, or just treat yourself to something incredibly flavorful and satisfying. If you end up loving this as much as I do, you might also want to explore some of my other roasted vegetable recipes – they often share that same magic of turning simple ingredients into culinary stars. I’d be absolutely thrilled if you’d leave a comment below to let me know how your roasted brussels sprouts salad turned out, or if you discovered any amazing variations of your own! Sharing your experiences is what makes this whole blogging thing so special. Happy cooking, and I can’t wait to hear from you!
roasted brussels sprouts salad
Ingredients
Main Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 4 tablespoons olive oil divided as needed
- 1 teaspoon Kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 0.75 cup dry quinoa or quinoa/rice blend
- 1 can chickpeas 15-ounce, drained and rinsed
- 1 heaping cup fresh spinach loosely packed
- 0.5 cup dried cranberries
- 0.333 cup goat cheese crumbled, adjust to taste
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 0.125 teaspoon granulated sugar optional, to taste
Instructions
Preparation Steps
- Preheat oven to 450°F (or use convection if available). Line a baking sheet with foil for easy cleanup. Add Brussels sprouts, drizzle with 2 tablespoons olive oil, and evenly season with salt and pepper.
- Roast sprouts cut-side down for 15–20 minutes, until tender and slightly charred at the edges. While roasting, begin cooking quinoa.
- Cook quinoa according to package instructions, drizzling in 1 tablespoon olive oil to prevent sticking. Use 1.5 cups water for 0.75 cup quinoa.
- When sprouts and quinoa are done, transfer both to a large mixing bowl.
- Add chickpeas and spinach. Stir well—the warmth will wilt the spinach gently.
- Stir in dried cranberries, goat cheese, lemon juice, and apple cider vinegar until combined.
- Taste and adjust seasoning: add salt and pepper as needed. For brightness, add a pinch of sugar to balance acidity.
- Serve immediately. This salad is excellent warm, at room temperature, or chilled.
