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My warm Roasted Brussels Sprouts Salad recipe is the perfect combination of warm roasted brussels sprouts, dried cranberries, crunchy pecans, parmesan cheese, and cooked wild rice, all tossed in a simple and delicious balsamic mustard vinaigrette. This is a no-fuss, crave-worthy salad you and your family will enjoy time and time again!
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- Best Brussels Sprouts Salad Recipe
- FAQs about Brussels Sprouts Salad
- Roasted Brussels Sprouts Salad Ingredients
- How to Clean Brussels Sprouts
- How Trim Brussels Sprouts
- How to Make Brussels Sprouts Salad
- Recipe Tips
- Make Ahead Brussels Sprout Salad
- What to Serve with Brussels Sprouts Salad
- More Easy Side Dish Recipes
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- Roasted Brussels Sprouts Salad with Balsamic Vinaigrette
Best Brussels Sprouts Salad Recipe
Brussels sprouts have come such a long way from the traditional preparation of steaming them and sprinkling with salt and pepper (the way many of us remember them). Chefs all over the world have recognized how versatile and delicious these “tiny cabbages” can be, and this has trickled into home kitchens everywhere.
I adore crispy brussels sprouts tossed in a balsamic reduction, or a thinly shaved brussels sprouts salad. My recipe for roasted brussels sprouts salad is the perfect combination of the two. I roast the brussels sprouts for maximum flavor and texture, then toss them and the rest of the ingredients in a slightly sweet, tangy, and savory mustard balsamic vinaigrette- yum!
This is a perfect holiday side dish; the freshness of the salad balances some of the heavier options on the table. I have also found this to be a fantastic make-ahead recipe, in fact, the longer the salad sits in the vinaigrette the more it soaks up all the delicious flavors- perfect for holiday planning!
FAQs about Brussels Sprouts Salad
My version of roasted brussels sprouts salad is naturally gluten-free, making this a fantastic gluten-free side dish . As always, be sure to check the specific ingredients you are using for health and safety standards.
Brussels sprouts salad is best kept in the refrigerator in an airtight, sealed container for up to 4 days.
There are many variations of brussels sprouts salad, but generally it will consist of raw or roasted brussels sprouts tossed with various veggies, nuts, dried fruits, and cheese. These salads are typically finished with a tangy vinaigrette consisting of mustard, balsamic, or honey. My brussels sprouts salad recipe uses wild rice, celery, roasted brussels sprouts, homemade balsamic vinaigrette, dried cranberries, nuts, and Parmesan cheese.
Brussels sprouts can be eaten raw, but keep in mind they are a very firm vegetable, so if eaten raw they should be thinly shaved brussels sprouts. Shaved brussels sprouts salad is delicious, and you can either finely slice them with a knife or use a mandoline to easily shave them.
Brussels Sprouts are high in fiber and vitamins, making them a nutritious addition to any diet. They are also loaded with antioxidants and mineral and they are naturally low in fat content and calories. For more info, see "10 Ways Brussels Sprouts Benefit Your Health".
Roasted Brussels Sprouts Salad Ingredients
- Wild rice
- Brussels sprouts, washed and halved
- Whole garlic cloves, unpeeled
- Olive oil
- Coarse salt
- Dried cranberries
- Diced celery
- Chopped pecans
- Parmesan cheese, grated or shredded
- Lemon zest
And, for the balsamic mustard vinaigrette:
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Real maple syrup
- Black pepper
- Coarse salt
- Lemon juice
How to Clean Brussels Sprouts
It is very important to thoroughly wash brussels sprouts, as they are an underground vegetable. Brussels sprouts have many tightly wrapped layers of leaves, so it is perfectly okay to discard some of the outer ones before cooking.
- Wash hands with soap and warm water.
- Place brussels sprouts in a colander and run under cold water in the sink. Avoid washing with hot water, as this can cause the brussels sprouts to wilt.
- Rub the brussels sprouts under the running water with your hands, removing any excess dirt as you go.
- If the outer leaves look damaged, remove them as well.
How Trim Brussels Sprouts
Brussels sprouts have a very fibrous core with leaves tightly wrapped around them. The core is important because it keeps the leaves intact from where the brussels sprouts were originally connected to the plant.
The key to trimming brussels sprouts is to look at each one individually to see how much of the core to cut off. If you don't cut enough, you could be left with a tough piece of core still connected, but if you cut too much of the core, the leaves could come apart.
My suggestion is to cut each sprout so it is level with the surface area you are cutting from. Here's how I do it:
- Thoroughly wash brussels sprouts before trimming.
- Using a sharp paring knife, cut off the nubby part of the core connected to the brussels sprout.
- Use the surface area you are working with as a tool. I like to cut where I am able to have the brussels sprout standing straight up and down on the surface.
- Remove any loose, blemished, wilted, or discolored leaves.
- For this recipe, finish by cutting each of the brussels sprouts in half length-wise.
How to Make Brussels Sprouts Salad
- Cook wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks to save time.
- Preheat oven to 400°F. Wash and halve your brussels sprouts while the oven heats. Place prepared brussels sprouts and unpeeled whole garlic cloves on a baking sheet. Coat evenly with olive oil, then sprinkle with coarse salt. Roast for 20-25 minutes, stirring and flipping halfway through the cooking time.
- Once the sprouts and rice are both ready and have cooled down enough to handle, toss them together in a large mixing bowl. Peel and smash the cooked garlic, then add it to the bowl along with dried cranberries, diced celery, chopped pecans, and lemon zest.
- Whisk olive oil, balsamic vinegar, Dijon mustard, maple syrup, black pepper, coarse salt, and lemon juice together to form the vinaigrette dressing. When ready, stir it into the salad to taste, then toss to fully combine. Grate fresh Parmesan cheese on top and serve warm or at room temperature. Enjoy!
Recipe Tips
- When purchasing brussels sprouts, they should feel firm when squeezed. Avoid brussels sprouts with discolored or bruised leaves.
- Unwashed fresh brussels sprouts can be stored in a plastic bag or airtight container in the crisper section of the refrigerator for up to 5 days.
- Pairing knives work best when trimming brussels sprouts.
- My roasted brussels sprouts salad can be assembled for up to 4 days. I like to make the dressing separately and add it to the salad before serving.
Make Ahead Brussels Sprout Salad
This is a perfect make-ahead recipe, saving time in the kitchen and helping you plan your next holiday feast or gathering!
Roasted brussels sprouts salad is the type of recipe where the longer it sits (preferably 24-hours), the more the salad soaks up all the delicious flavors of the vinaigrette. Brussels sprouts salad lasts in the fridge for up to 4 days in an airtight, sealed container. If you do not want to add everything at once, you can assemble the salad and the vinaigrette separately, then toss right before serving.
Though I would not suggest freezing roasted brussels sprouts salad, you can freeze the vinaigrette in a freezer bag or airtight container for up to six months. Simply thaw overnight in the fridge before tossing with the rest of the ingredients.
What to Serve with Brussels Sprouts Salad
My roasted brussels sprouts salad is a perfect wholesome side dish for your next family gathering or dinner party. Here are a few dishes I enjoy with this dish:
- Grilled salmon
- Roasted chicken breasts
- Pan-seared ribeye steaks
- Whole roasted pork tenderloin
- Any holiday gathering- ham, turkey, and prime rib all make great main dishes to serve with brussels sprouts salad!
More Easy Side Dish Recipes
- Potato Pave Recipe
- Rocket Salad with Pear
- Air Fryer Broccoli
- Instant Pot Stuffing
- Mexican Street Corn Recipe
- Mediterranean Bean Salad
- Broccoli Salad with Apples
- Black-Eyed Pea Salad
- Cauliflower Rice Salad
- Burrata Salad Recipe
- Cauliflower Rice Recipe
- Roasted Artichoke Hearts
Try this side dish for the holidays, along with my other Best Side Dishes for Thanksgiving and Vegetable Side Dishes for Christmas!
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Roasted Brussels Sprouts Salad with Balsamic Vinaigrette
Equipment
Ingredients
- 1 cup uncooked wild rice
- 1 pound Brussels sprouts washed and halved
- 3 large whole garlic cloves unpeeled
- 1 to 2 tablespoons olive oil
- ½ teaspoon coarse salt
- ½ cup dried cranberries
- ½ cup diced celery
- ⅓ cup chopped pecans
- ½ cup shredded Parmesan cheese
- Zest of ½ lemon
Balsamic Mustard Vinaigrette
- 5 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon real maple syrup
- ½ teaspoon black pepper
- ½ teaspoon coarse salt
- Juice of ½ lemon
Instructions
- Cook wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks to save time.1 cup uncooked wild rice
- Preheat oven to 400°F. Wash and halve your brussels sprouts while the oven heats. Place prepared brussels sprouts and unpeeled whole garlic cloves on a baking sheet. Coat evenly with olive oil, then sprinkle with coarse salt. Roast for 20-25 minutes, stirring and flipping halfway through the cooking time.1 pound Brussels sprouts, 3 large whole garlic cloves, 1 to 2 tablespoons olive oil, ½ teaspoon coarse salt
- Once the sprouts and rice are both ready and have cooled down enough to handle, toss them together in a large mixing bowl. Peel and smash the cooked garlic, then add it to the bowl along with dried cranberries, diced celery, chopped pecans, and lemon zest.½ cup dried cranberries, ½ cup diced celery, ⅓ cup chopped pecans, Zest of ½ lemon
- Whisk olive oil, balsamic vinegar, Dijon mustard, maple syrup, black pepper, coarse salt, and lemon juice together to form the vinaigrette dressing. When ready, stir it into the salad to taste, then toss to fully combine. Grate fresh Parmesan cheese on top and serve warm or at room temperature. Enjoy!5 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon real maple syrup, ½ teaspoon black pepper, ½ teaspoon coarse salt, Juice of ½ lemon, ½ cup shredded Parmesan cheese
Notes
- When purchasing brussels sprouts, they should feel firm when squeezed. Avoid brussels sprouts with discolored or bruised leaves.
- Unwashed fresh brussels sprouts can be stored in a plastic bag or airtight container in the crisper section of the refrigerator for up to 5 days.
- Pairing knives work best when trimming brussels sprouts.
- My roasted brussels sprouts salad can be assembled for up to 4 days. I like to make the dressing separate and add it to the salad before serving.
Nutrition
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