Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper

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Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper
Roasted Brussels Sprouts and Wild Rice Salad #SundaySupper

Roasted Brussels Sprouts and Wild Rice Salad Photo by Sunday Supper

I have to admit, I haven’t made many winter salads. It seems I’ve been a slave to the summery green salad all year long for too long. I realized this once I made Roasted Brussels Sprouts and Wild Rice Salad, and it won me over. The Sunday Supper bloggers have been experimenting with winter salads all week. We’ve got more than 50 recipes to share. (Check them out at the end of the post.)

Winter salads are typified by grains, roasted veggies, nuts and seeds and dried fruits. And citrus. And winter squash. And beans. And lentils. Mostly they are dressed with a vinaigrette fueled by all sorts of flavors. The dressing brings brightness to the earthy flavors of the salad, especially when fresh squeezed lemon is in the mix.

So, this salad. I am a fan of roasted Brussels sprouts and while the wee cabbage lookalikes mellow and go soft in the oven, the wild rice simmers on the stove. True wild rice is not rice at all, but the seeds of water grass. In the U.S., wild rice is grown largely in Minnesota and California. I used a wild rice blend for this recipe, that included some brown rice. It worked well, but be warned that a blend or a true wild rice takes about 45 minutes to cook. (There are quick versions but I prefer the long-cooking varieties. They have more flavor and chew. Think about the difference between instant oatmeal and steel-cut.)

I like crunch in my salads, so I added diced celery and pecans. The different textures bring more interest. I had some fun with the vinaigrette (I know, my idea of fun is goofy) by whisking in pure maple syrup. Just a tinge makes a difference. More sweetness comes from dried cranberries.

I served my salad at room temperature with roasted chicken. It was colder than I would have wanted because it had sat out for a while. It was a chilly day in Florida. Honest. It would be best warm.  I toted it to work the next day topped with pieces of leftover chicken. A zap in the microwave, and everyone was jealous.

Roasted Brussels Sprouts and Wild Rice Salad #SundaySupper

Pecans and diced celery add crunch to Roasted Brussels Sprouts and Wild Rice Salad. Photo by Sunday Supper

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper
Serves: 4 to 6 servings
  • 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
  • 1teaspoon real maple syrup
  • ½ teaspoon black pepper
  • ½ teaspoon coarse salt
  • Juice of ½ lemon
  1. Cook wild rice according to package instructions. This will take about 45 minutes.
  2. While the wild rice is cooking, preheat the oven to 400 degrees. Place prepared Brussels sprouts and unpeeled garlic cloves on a baking sheet with a lip. Coat evenly with 2 tablespoons olive oil and sprinkle with salt. Roast for about 20 to 25 minutes, stirring and flipping midway though cooking.
  3. To prepare the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon, maple syrup black pepper and salt, and lemon. Set aside.
  4. In a large mixing bowl, toss together the cooked wild rice, Brussels sprouts, smashed cooked garlic (peeled), cranberries, celery, pecans and lemon zest. Stir in vinaigrette to taste (you may have some left over.) Toss to combine. Top with Parmesan cheese. Serve warm or at room temperature.

Join us at 7 p.m. ET tonight for our weekly live Twitter party. We will be talking about winter salads and the discoveries made in Sunday Supper kitchens across the land. The tastemakers came up with more than 50 salad recipes using the best ingredients of the season. Here they are:

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper
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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.


  1. So colorful, and so many ingredients I love – yum!

  2. I did not think roasted Brussels sprouts could get any better, but this recipe proves me wrong! Wonderful!

    • It’s a good one for sure. The cranberries sweeten the deal.

  3. Now that I have a new love for Brussels Sprouts I can’t wait to try this!

  4. cheri

    Hi Janet, beautiful salad, love that you added wild rice and brussel sprouts together, a match made in heaven.

    • Thank you, Cheri. The wild rice blend really made this salad.

  5. Love wild rice and Brussel sprouts!

  6. I love Brussels sprouts and this salad rocks!


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