Brussels Sprouts Salad

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Enjoy our Brussels Sprouts Salad with roasted garlic, Parmesan, pecans, cranberries, and a homemade balsamic mustard vinaigrette – a dish you’ll crave again and again! Perfect for special occasions, as a holiday side, or even as a main course salad.

Jump to:

• Roasted Brussels Sprouts Salad
• Brussels Sprouts Salad Ingredients
• How to Clean Brussels Sprouts for Salad
• How to Cut Brussels Sprouts
• Shaved Brussels Sprouts
• How to Cook Wild Rice
• How to Make Brussels Sprouts Salad
• Brussels Sprouts Salad Recipes FAQ
• Storing Leftover Brussels Sprouts Salad
• What to Serve with Roasted Brussels Sprouts Salad
• Holiday Side Dishes
• Pin it for later!
• Recipe
• Reviews

Roasted Brussels Sprouts Salad

My Brussels Sprouts Salad is always a hit during the holidays, but I’ll admit, it didn’t start off that way! Initially, it was greeted with some skepticism – understandable, given Brussels sprouts’ not-so-stellar reputation. But to my surprise and delight, even the pickiest eaters were asking for seconds after the first bite!

The combination of roasted garlic and Parmesan brings a rich, savory depth to the sprouts, while the cranberries and pecans contribute the perfect balance of crunch and sweetness.

Drizzled with a homemade balsamic mustard vinaigrette, this Brussels Sprouts Salad is destined to be a repeat feature at your holiday table! (You might find yourself enjoying it as-is for a main course salad, or serving it for a weekend side dish with your Sunday Suppers, too!)

Brussels Sprouts Salad Ingredients

• Wild rice: Wild rice makes a perfect complement to the flavors in this Brussels Sprouts Salad, and helps bulk it out to make a filling side dish or main course.
• Brussels sprouts: Gently wash your Brussels sprouts and remove any damaged leaves. Then, halve each sprout using a sharp knife.
• Garlic cloves: Leave your garlic cloves whole and unpeeled. You’ll see why!
• Olive oil: Olive oil works best for this recipe as it adds a nice flavor to the dish, but you can also use another vegetable oil such as avocado oil.
• Coarse salt: I prefer Maldon Sea Salt Flakes. However, kosher salt is second best if you don’t have sea salt on hand.
• Dried cranberries: These may also be sold labeled as craisins. It’s the same thing!
• Celery: Dice your celery for this salad.
• Pecans: The pecans should be chopped. Other nuts, such as walnuts, may also be used, or they can be left out entirely if you prefer.
• Parmesan cheese: Freshly grated Parmesan cheese works best.
• Lemon zest: This adds a lovely, bright flavor to the Brussels Sprouts Salad!

Balsamic Mustard Vinaigrette Ingredients

• Olive oil: Olive oil is the best choice for making a vinaigrette as it adds a desirable flavor. Other oils won’t work as well.
• Balsamic vinegar: Make sure to get balsamic vinegar, not glaze or vinaigrette.
• Dijon mustard: I highly recommend you only use Dijon for this recipe and not another variety of mustard.
• Real maple syrup: Real maple syrup is completely different from any other kind and will make a difference in the flavor of your balsamic vinaigrette.
• Black pepper: Freshly cracked black pepper is my favorite, but you can use pre-ground, too.
• Coarse salt: Kosher salt works best.
• Lemon juice: For a little extra brightness! Use fresh lemon juice, not bottled. Trust me, the flavor difference is worth it.

How to Clean Brussels Sprouts for Salad

1. Wash your hands, then place the Brussels sprouts in a colander and rinse them under cold running water. Do not use hot water, or they will wilt.
2. While the water runs over the sprouts, gently rub them with your fingers to dislodge any dirt. Proceed to How to Cut Brussels Sprouts below.

How to Cut Brussels Sprouts

1. After washing the sprouts, cut off the nubby stem of each sprout. Don’t cut too far up, or you may loosen some of the leaves.
2. Peel off any blemished, discolored, or wilted outer leaves.
3. Slice the Brussels sprouts in half to use in this recipe.

I guarantee you this is the best roasted Brussels sprouts salad recipe you will ever try. It’s perfect for the holiday season, but honestly, you may get tempted to make it year-round. It’s that delicious!

Shaved Brussels Sprouts

If you don’t plan on roasting the sprouts and would prefer to use raw sprouts, you will probably want to use shredded Brussels sprouts to make a shaved Brussels Sprouts Salad.

You can shred the sprouts using a knife, mandoline, or food processor. Keep in mind this will change the flavor of the salad significantly, as raw Brussels Sprouts have a flavor similar to cabbage.

How to Cook Wild Rice

1. Rinse your wild rice in a mesh strainer under cold water. Don’t use hot water.
2. Bring salted water and wild rice to a boil. Once boiling, lower the heat.
3. Simmer until the wild rice is just slightly chewy, then drain using a strainer.

Overall, cooking wild rice should take 45 minutes to 1 hour, but you won’t need to watch it while it cooks. Let it simmer without moving it around in the pan.

How to Make Brussels Sprouts Salad

1. Prepare the Sprouts
   • Clean and halve your Brussels sprouts according to the instructions above.
2. Cook the Wild Rice
   • Cook your wild rice according to the package directions using our above tips. You can cook the rice at the same time as you finish the rest of the steps to save time.
3. Prepare the Baking Sheet
   • Preheat your oven to 400°F. Place washed and halved Brussels sprouts as well as unpeeled whole garlic cloves on a baking sheet. Coat evenly with olive oil and sprinkle with salt.
4. Roast the Sprouts
   • Roast Brussels sprouts for 20 to 25 minutes. Stir and flip halfway through the cooking time.
     
5. Prepare the Vinaigrette
   • While the sprouts are cooking, prepare your homemade balsamic vinaigrette. Do this by whisking together olive oil, balsamic vinegar, Dijon, maple syrup, black pepper, salt, and lemon juice. Set aside once fully mixed.
6. Mix it Together
   • Once the sprouts and rice are both ready and cool enough to handle, toss them together in a large mixing bowl. Peel and smash the cooked garlic, then add into the bowl along with dried cranberries, sliced celery, chopped pecans, and lemon zest.
     
7. Drizzle Dressing, and Enjoy!
   • Stir in the vinaigrette to taste, then toss to combine. Grate or sprinkle Parmesan cheese on top. Serve warm or at room temperature, and enjoy!
     

For full ingredient measurements, scroll to the recipe card below!

Brussels Sprouts Salad Recipes FAQ

Storing Leftover Brussels Sprouts Salad

Store leftover roasted Brussels sprouts salad in an airtight container in the refrigerator for 3-4 days.

What to Serve with Roasted Brussels Sprouts Salad

Roasted Brussels sprouts and wild rice salad makes one of the best holiday side dish recipes! I love to serve this for family and friends all throughout the season, but especially on Thanksgiving and Christmas.

Try serving it with your favorite holiday dishes, like roast beef, turkey, or ham. It also pairs well with a meaty, hearty lasagna recipe.

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Holiday Side Dishes

• Holiday Roasted Artichoke Salad
• Instant Pot Candied Carrots Recipe
• Southern Sweet Potato Casserole
• Gluten-Free Green Bean Casserole
• Au Gratin Potatoes

This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Thanksgiving Dinner Tips, Side Dishes for Prime Rib or Christmas Side Dishes!

Did you try this recipe? Let us know what you think in the comments below and with a rating! We love to hear from you.

Recipe