Go Back
- 1 pound Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - Salt and pepper to taste Fresh Brussels sprouts are key to this salad's crisp and delightful texture. When you choose Brussels sprouts, pick ones that are firm and bright green. They should feel heavy for their size and have no yellow leaves. This ensures you get the freshest flavor. Tossing them in olive oil adds richness and helps them roast perfectly. Don't forget the salt and pepper for seasoning! - 1/4 cup crumbled feta cheese - 1/4 cup dried cranberries - 1/4 cup chopped walnuts - 1/4 cup pomegranate seeds These additions bring color, flavor, and crunch to your salad. Feta cheese adds a creamy tang that contrasts with the sprouts. Dried cranberries give a sweet burst. Chopped walnuts provide a nice crunch, while pomegranate seeds add a juicy pop. Together, these toppings make the salad fun and exciting to eat. - 3 tablespoons balsamic vinegar - 1 tablespoon honey - 1 teaspoon Dijon mustard - Fresh parsley, chopped (for garnish) The dressing is what ties everything together. Balsamic vinegar gives a sweet and sour kick that enhances the sprouts. Honey adds a touch of sweetness, balancing the acidity. Dijon mustard gives it a nice tang and depth. Fresh parsley not only adds color but also a fresh flavor to the dish. You can find the full recipe to guide you through making this delicious salad! - Preheat your oven to 400°F (200°C). - Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper until they are well coated. This step adds flavor and helps them roast nicely. - Spread the Brussels sprouts on a baking sheet in a single layer. Make sure they have space to roast evenly. - Roast for 20-25 minutes. Stir them halfway through to ensure they caramelize and get that nice golden color. - While the Brussels sprouts roast, prepare the dressing. In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard until smooth. - After roasting, let the Brussels sprouts cool for a few minutes. Then, combine them in a large bowl with 1/4 cup of crumbled feta cheese, 1/4 cup of dried cranberries, 1/4 cup of chopped walnuts, and 1/4 cup of pomegranate seeds. - Drizzle the balsamic dressing over the salad and toss gently to combine all ingredients without crushing the sprouts. Finish by garnishing with fresh parsley. You can find the Full Recipe for a more detailed guide on making this delicious salad. To get the best caramelization on your Brussels sprouts, use high heat. Roasting them at 400°F (200°C) works wonders. Spread them out on the baking sheet. If they touch, they will steam instead of roast. This will keep them crisp and tasty. To avoid soggy Brussels sprouts, don’t skip the olive oil. It helps to crisp them up. Make sure to add enough salt and pepper. This enhances their natural flavor. Stir them halfway through roasting. This ensures even cooking and browning. If you want a different taste, try swapping the dressing. You can mix in lemon juice or even orange juice for a fresh twist. For a creamy option, add some yogurt to the balsamic mix. It gives a rich flavor. Adjust the sweetness by adding more honey or reducing it. If you want more acidity, add extra balsamic vinegar. This will balance the flavors just right. Serve this salad warm or at room temperature. It tastes great either way. Use a large, shallow bowl to show off the bright colors. Top with extra pomegranate seeds for a fun look. This salad pairs well with roasted chicken or grilled fish. Its flavors complement these dishes, making a full meal. You can also serve it alongside a hearty soup for a cozy lunch. For the complete recipe, check out the Full Recipe. {{image_2}} You can change the toppings in the salad to suit your taste. Try adding goat cheese instead of feta for a creamier texture. Nuts can also add a nice crunch. Pecans or almonds work well. If you want to switch up the flavor, consider using apple cider vinegar or red wine vinegar instead of balsamic vinegar. Each vinegar will give the salad a unique twist. Adding seasonal fruits and vegetables can enhance the salad's flavors. In fall, try diced apples or pears for sweetness. In spring, fresh peas or radishes can add a crisp bite. Fresh herbs like basil or mint can brighten the dish. Add these herbs right before serving to keep their flavor strong. If you want a vegan version, simply leave out the cheese. You can add avocado for creaminess instead. For a gluten-free option, check that your mustard is gluten-free. This salad is very flexible and still tastes great with these changes. Enjoy making it your own! For the full recipe, check out the Balsamic Brussels Sprout Salad section above. To keep your Balsamic Brussels Sprout Salad fresh, store it in the fridge. Use an airtight container. This helps keep moisture out and flavors in. If you have extra dressing, keep it separate. This way, the salad stays crisp. In the fridge, the salad lasts about three days. After that, it may lose its taste and texture. Signs that the salad has gone bad include a sour smell, slimy leaves, or wilted sprouts. If you notice these signs, it’s best to toss the salad. You can serve the salad cold or at room temperature. If you prefer warm Brussels sprouts, heat them gently. Use a pan on low heat to warm them. Don’t cook them too long; this can make them mushy. For the best flavor, I recommend enjoying it cold as a refreshing dish. For the full recipe, check out the complete guide above. What is the best way to clean Brussels sprouts? The best way to clean Brussels sprouts is simple. Start by rinsing them under cool water. Then, trim off the tough stem ends. After that, remove any yellow or damaged leaves. This step makes them fresh and ready for cooking. Can I make this salad ahead of time? Yes, you can make this salad ahead of time. Roast the Brussels sprouts and prepare the dressing. Store them separately in the fridge. Combine them just before serving to keep everything crisp. What are the health benefits of Brussels sprouts? Brussels sprouts are packed with nutrients. They are high in fiber, which helps digestion. They also contain vitamins C and K, which support your immune system and bone health. Plus, they are low in calories, making them a great choice for weight management. Overview of calorie count and nutrient breakdown per serving. One serving of this salad has about 180 calories. It contains 10 grams of fat, 12 grams of carbs, and 5 grams of protein. The mix of feta, cranberries, and walnuts adds healthy fats and proteins, making this salad both tasty and nutritious. How can I make this salad spicier? To spice up this salad, add sliced jalapeños or a pinch of red pepper flakes. You could also mix in some spicy mustard in the dressing. These options will give your salad a nice kick without overpowering the other flavors. Suggestions for additional proteins to add for a heartier meal. For a heartier meal, consider adding grilled chicken or sliced turkey. Chickpeas or black beans also work well for a vegetarian option. These proteins will make the salad more filling and add extra nutrition. In this blog post, we explored a delicious balsamic Brussels sprout salad. We covered fresh ingredients, step-by-step roasting, and tasty dressings. I shared tips for perfecting the dish and ideas for variations. Remember, fresh ingredients and proper storage are key for great taste. This salad can please many diets. Enjoy making it your own! With these tips, you'll create a dish that becomes a favorite at any meal. Now, it’s time for you to try it and enjoy the flavors!

Balsamic Brussels Sprout Salad

Discover the deliciousness of Balsamic Brussels Sprout Salad that’s sure to impress! This vibrant recipe combines roasted Brussels sprouts with crisp feta, sweet cranberries, and crunchy walnuts, all drizzled in a tangy balsamic dressing. Perfect as a side dish or a light meal, it’s easy to prepare in just 35 minutes. Click to explore this mouthwatering recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup crumbled feta cheese

1/4 cup dried cranberries

1/4 cup chopped walnuts

1/4 cup pomegranate seeds

3 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.

      Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until they are tender and caramelized, stirring halfway through.

        While the Brussels sprouts are roasting, prepare the dressing. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until smooth.

          Once the Brussels sprouts are done, let them cool for a few minutes before adding them to a large mixing bowl.

            Add crumbled feta cheese, dried cranberries, chopped walnuts, and pomegranate seeds to the bowl with the Brussels sprouts.

              Drizzle the balsamic dressing over the salad and toss gently to combine all ingredients without crushing the sprouts.

                Garnish with fresh parsley before serving.

                  - Prep Time: 10 minutes | Total Time: 35-40 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large, shallow bowl to showcase the vibrant colors, and add a sprinkle of extra pomegranate seeds on top for a decorative touch.