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This vibrant Mediterranean-inspired salad is a fantastic way to enjoy nutrient-packed Brussels sprouts in a fresh, flavorful format.
Roasting the sprouts brings out a rich caramelized sweetness and crisp texture, which balances perfectly with the peppery bite of baby arugula and tender baby spinach.
The addition of crunchy toasted almonds and sweet dried cranberries introduces delightful texture contrasts, while tangy feta cheese adds a creamy, salty finish.
Nutritionally, this salad is high in fiber and antioxidants, supporting digestive health and immune function.
It’s a low-carb, plant-forward dish featuring heart-healthy fats from extra virgin olive oil, making it suitable for a variety of diets including vegetarian and keto-friendly lifestyles.
Its ease of preparation, with quick roasting and simple tossing, makes it ideal for everyday meals, meal prep, or even light entertaining — satisfying and wholesome without compromising on taste or time.
Must-Have Tools for Perfect Results
Baking Sheet
Essential for roasting Brussels sprouts evenly, allowing air circulation that creates crisp, caramelized edges. Beyond this recipe, it’s perfect for baking cookies, roasting vegetables, or making sheet pan dinners.
Large Mixing Bowl
Ideal for tossing greens, nuts, and dressing together without spills, ensuring every ingredient is well-coated. It’s a versatile staple for salads, marinating proteins, and mixing doughs.
Whisk
Perfect for blending the honey lemon vinaigrette into a smooth, emulsified dressing. A quality whisk is indispensable for sauces, batters, and dressings alike.
Chef’s Knife
Needed for trimming and halving Brussels sprouts and thinly slicing shallots with precision. A sharp, reliable chef’s knife is a foundational tool in any kitchen for effortless chopping and slicing.
Measuring Cups and Spoons
To ensure accuracy in the vinaigrette ingredients, these tools guarantee balanced flavors. Accurate measurement tools help maintain consistency across all recipes.
Delicious Roasted Brussels Sprouts Salad
Equipment
- 1 Large Baking Sheet
- 1 large mixing bowl
- 1 Whisk
- 1 Chef’s knife
- Measuring cups and spoons
Ingredients
For Salad:
- 2 lb 907 g Brussels sprouts, cleaned, trimmed, halved
- Salt to taste
- Private Reserve extra virgin olive oil for roasting and dressing
- 6 oz 170 g baby spinach
- 4 oz 113 g baby arugula
- 2 shallots halved and thinly sliced
- 1 large handful dried cranberries
- ½ cup 69 g blanched almonds or walnut halves, toasted
- Crumbled feta cheese to taste
For Honey Lemon Vinaigrette:
- ¼ cup 59 ml Private Reserve Greek extra virgin olive oil
- ¼ cup 59 ml fresh lemon juice
- 2 tbsp quality honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Brussels Sprouts for Roasting: Begin by thoroughly washing the Brussels sprouts under cold running water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towels to ensure they roast properly without steaming. Trim the tough ends off each sprout, then slice them in half lengthwise. This helps them cook evenly and develop a caramelized surface. Place the halved sprouts in a large mixing bowl. Drizzle generously with a good-quality extra virgin olive oil—enough to coat each sprout lightly but thoroughly. Sprinkle with salt to taste. Toss gently with your hands or a large spoon to evenly distribute the oil and seasoning, ensuring every piece is well-coated for maximum flavor and crispness.
- Roast Brussels Sprouts to Crispy Perfection: Preheat your oven to 425°F (220°C), which is the ideal temperature for roasting to achieve that golden, crispy texture. Spread the prepared Brussels sprouts in a single layer on a large baking sheet, placing them cut-side down whenever possible to maximize caramelization on their flat surfaces. Avoid overcrowding the pan, as this will cause steaming rather than roasting. Place the baking sheet in the preheated oven. Roast for about 25 to 30 minutes, checking at the halfway mark. If the cut sides look beautifully browned and caramelized, gently stir or flip the sprouts to expose the other side to direct heat, promoting even roasting. Continue roasting until the sprouts are tender on the inside and have crispy, browned edges on the outside. Remove the baking sheet from the oven and set aside to cool slightly.
- Prepare the Fresh Salad Base: While the Brussels sprouts are roasting, prepare the salad base. In a large mixing bowl, combine the baby spinach and baby arugula, ensuring they are fresh and well-washed. Thinly slice the shallots by halving them first and then cutting into very fine, delicate slices. This adds a mild sharpness and crunch that complements the roasted sprouts. Add the sliced shallots, dried cranberries, and toasted blanched almonds or walnut halves to the greens. Toss everything gently with your hands or tongs to evenly distribute these flavorful ingredients throughout the salad base.
- Whisk the Honey Lemon Vinaigrette Dressing: In a small mixing bowl, add the fresh lemon juice, quality honey, Dijon mustard, and a pinch of salt and pepper. Slowly pour in the extra virgin olive oil while whisking vigorously to emulsify the dressing — this means combining the oil and lemon juice into a smooth, slightly thickened mixture that clings beautifully to the salad ingredients. Taste the vinaigrette and adjust the seasoning if needed, adding more salt, pepper, or honey to balance the tartness and sweetness to your preference. Set the dressing aside for the moment.
- Combine Roasted Brussels Sprouts with Salad Base: Once the Brussels sprouts have cooled just enough to handle but are still warm, transfer them carefully into the large mixing bowl with the fresh greens, shallots, cranberries, and nuts. The warmth of the sprouts will slightly wilt the greens, melding the flavors and textures wonderfully. Gently toss all the ingredients together, taking care not to bruise the delicate baby leaves.This creates a harmonious balance between roasted, crunchy, sweet, and fresh elements.
- Dress the Salad and Add Feta: Pour the prepared honey lemon vinaigrette gradually over the salad, starting with about half the amount.Toss gently to coat all the ingredients evenly with the dressing. Add more vinaigrette as needed, depending on your taste preference and the amount of salad. Finally, sprinkle crumbled feta cheese generously over the top. Gently fold the feta into the salad, ensuring it is evenly distributed but still retains some visible chunks for texture and bursts of salty flavor.
- Present and Serve with Flair: Transfer the fully dressed salad onto a large serving platter or bowl. For an extra touch of elegance and texture, add a final sprinkle of crumbled feta, toasted almonds, or dried cranberries on top. This visually enhances the dish and provides bursts of flavor in every bite. Serve immediately while the roasted Brussels sprouts are still slightly warm, allowing the combination of fresh and roasted ingredients to shine. This salad pairs beautifully with grilled proteins or as a standalone light meal.
Notes
- Always trim and halve Brussels sprouts evenly for uniform roasting.
- Use fresh, good-quality extra virgin olive oil for the best flavor and health benefits.
- Toast almonds or walnuts lightly in a dry skillet until fragrant for maximum crunch and aroma.
- Adjust the amount of honey in the vinaigrette to taste—more for sweetness, less for tang.
- Toss the salad gently to avoid bruising delicate greens like baby spinach and arugula.
- Serve the salad shortly after dressing to keep greens crisp and fresh.
Chef’s Secrets for Flavorful Salad
Achieving the perfect balance of textures and flavors is key to making this salad stand out.
Roasting Brussels sprouts cut-side down helps develop a rich caramelization that brings out their natural sweetness and adds a delightful crispiness.
Resist the urge to overcrowd the pan—give the sprouts space to roast rather than steam.
Toasting the nuts enhances their nutty aroma and adds satisfying crunch, contrasting beautifully with the tender greens and soft feta.
When whisking the vinaigrette, emulsify the oil and lemon juice thoroughly for a creamy consistency that clings to every bite.
Finally, adding the dressing gradually allows you to control the salad’s tanginess and ensures the greens don’t get soggy.
These little touches make a big difference in flavor and presentation.
Serving Suggestions for Any Occasion
This Mediterranean salad is incredibly versatile. It makes an excellent side dish alongside grilled chicken, fish, or lamb, complementing richer mains with its bright acidity and fresh textures.
For a light vegetarian meal, serve it with warm quinoa or crusty whole-grain bread to create a satisfying, balanced plate.
It’s also a wonderful addition to buffet-style meals or potlucks because it holds well at room temperature.
Garnish with extra feta, toasted nuts, or a sprinkle of fresh herbs like parsley or mint to elevate the presentation.
Pair with a chilled crisp white wine or sparkling water with lemon for a refreshing touch.
Storage Tips to Maintain Freshness
To keep the salad fresh, store any leftovers separately from the dressing if possible.
The greens and roasted Brussels sprouts will last best in an airtight container in the refrigerator for up to 2 days.
Keep the vinaigrette in a sealed jar or bottle and add just before serving to prevent sogginess.
If the salad becomes a bit wilted, toss in some fresh greens or a squeeze of lemon juice to brighten it up before eating.
Avoid freezing this salad as the texture of the greens and feta will deteriorate.
Always check for freshness and discard any wilted leaves before reheating or serving again.
Frequently Asked Questions About Recipe
1. Can I use frozen Brussels sprouts instead of fresh?
Frozen Brussels sprouts can be used but they tend to release more moisture and may not roast as crisply. Thaw and dry them thoroughly before roasting to reduce sogginess.
2. What can I substitute for feta cheese?
For a dairy-free or vegan option, use crumbled tofu seasoned with lemon and salt, or try a plant-based feta alternative. Goat cheese also works well for a similar tangy flavor.
3. How do I make this salad ahead of time?
Prepare the roasted Brussels sprouts and dressing in advance, store separately, and combine with fresh greens just before serving to keep everything crisp and fresh.
4. Can I add protein to make it a main course?
Absolutely! Grilled chicken, shrimp, chickpeas, or cooked quinoa are excellent protein additions that complement the Mediterranean flavors well.
5. What if I don’t have dried cranberries?
Other dried fruits like cherries, golden raisins, or chopped dates are great alternatives, providing a sweet contrast to the savory ingredients.
This recipe is inspired by themediterraneandish and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
