Delicious Roasted Brussels Sprouts Salad
A colorful, nutrient-dense Mediterranean salad featuring caramelized roasted Brussels sprouts, fresh baby greens, crunchy almonds, tangy feta, and a bright honey lemon dressing.
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.
