Our Balsamic Roasted Brussels Sprouts Salad is a perfect holiday side dish! Roasted Brussels sprouts with garlic, Parmesan, pecans, and cranberries make a rice salad recipe everyone will crave one more bite of.
Topped off with homemade balsamic mustard vinaigrette, you’ll want to make this holiday salad every year!
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🍽 Equipment
You won’t need any special tools to make our roasted Brussels sprouts with balsamic salad. It is a super easy sheet pan recipe and one of my personal favorite warm salads. Here’s everything you’ll want to have on hand:
- Baking sheet
- Knife
- Colander and fine mesh strainer
- Pan
- 2 mixing bowls – 1 for the dressing, 1 for the salad
- Whisk or fork
- Your oven
🧄 Ingredients
Brussels Sprouts Salad Ingredients
- Wild rice
- Brussels sprouts, washed and halved
- Whole garlic gloves, unpeeled
- Olive oil
- Coarse salt
- Dried cranberries
- Celery, diced
- Pecans, chopped
- Parmesan cheese, grated
- Lemon zest
Balsamic Vinaigrette Ingredients
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Real maple syrup
- Black pepper
- Coarse salt
- Lemon juice
How to Clean Brussels Sprouts
Before making this pan roasted Brussels sprouts salad, make sure to wash your sprouts! This is easy to do and takes very little time.
- 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.
- While the water runs over the sprouts, rub them with your fingers to dislodge any dirt. Proceed to How to Cut Brussels Sprouts below.
How to Cut Brussels Sprouts
- After washing, cut off the nubby stem of each Brussels sprout. Don’t cut too far up, or you may loosen some of the leaves.
- Peel off any blemished, discolored, or wilted outer leaves.
- Slice the Brussels sprouts in half to use in this recipe.
There you have it! Once you’ve followed the steps to clean and cut your Brussels sprouts, they are good to go for this recipe.
And let me tell you, this is the best roasted Brussels sprouts and wild rice salad recipe you will ever try. I love it for the holiday season but honestly get tempted to make it year-round. It’s that delicious!
How to Cook Wild Rice
Your package of wild rice will come with its own instructions, but we have a few steps you can follow to make the best wild rice for any of your wild rice recipes.
- Rinse your wild rice in a mesh strainer under cold water. Don’t use hot water.
- Bring salted water and wild rice to a boil. Once boiling, lower the heat!
- 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 pay it any mind while it’s on the stove. Let it simmer without moving it around in the pan.
🔪 Instructions
Clean and halve your Brussels sprouts according to the instructions above.
Then, 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.
Follow these simple steps to make the most delicious balsamic roasted Brussels sprouts salad. I guarantee you will love this easy recipe!
- 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.
- Roast Brussels sprouts for 20 to 25 minutes. Stir and flip halfway through the cooking time.
- 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.
- 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.
- 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!
Is this recipe gluten-free?
Yes! This roasted Brussels sprouts salad is a perfect choice for a gluten-free side dish.
Double-check the Dijon mustard to make sure you have a gluten-free brand. It’s a good idea to check all condiment ingredients, but every ingredient in this dish is naturally gluten-free.
👪 Serving Size
Our recipe for wild rice salad with roasted Brussels sprouts makes enough to feed 6 people! It’s perfect for a family dinner with leftovers or for a holiday party.
You can easily make more by doubling the ingredients and making twice as much.
⏲ Can this recipe be made ahead of time?
Yes! You can easily make everything needed for this salad ahead of time.
Our recommendation would be to cook the sprouts and wild rice, create the dressing, and then store them separately.
Then, assemble the salad when ready to serve. Easy peasy!
🥫 How to Store
Store leftover roasted Brussels sprouts salad in an airtight container in the refrigerator for 3-4 days.
🥗 What to Serve with 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.
- Best Thanksgiving Turkey Recipe (Garlic Butter Turkey)
- Honey Sriracha Air Fryer Ham
- Boneless Prime Rib Roast Recipe
🧂 Make it Low Sodium
You can easily take this recipe down to just 39 mg of sodium by removing the salt and Parmesan cheese! It’s a perfect low sodium salad option.
📖 Best Holiday Side Dishes
- Holiday Roasted Artichoke Salad
- Instant Pot Candied Carrots Recipe
- Southern Sweet Potato Casserole
- Gluten-Free Green Bean Casserole
- Au Gratin Potatoes
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📋 Recipe
Balsamic Roasted Brussels Sprouts Salad
🍳 Equipment
- Oven
🥘 Ingredients
- 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
- 1/3 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
- 1 teaspoon real maple syrup
- ½ teaspoon black pepper
- ½ teaspoon coarse salt
- Juice of ½ lemon
🔪 Instructions
- Cook your wild rice according to the package directions, using our in-post tips. You can cook the rice at the same time as you finish the rest of the steps to save time.
- 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.Roast Brussels sprouts for 20 to 25 minutes. Stir and flip halfway through the cooking time.
- 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.
- Whisk together olive oil, balsamic vinegar, Dijon, maple syrup, black pepper, salt, and lemon juice. 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!Serve, and enjoy!
Notes
- Find instructions for how to wash and cut Brussels sprouts in-post, as well as tips for how to cook wild rice!
Caroline Williams says
So colorful, and so many ingredients I love – yum!
Renee Pajestka says
I did not think roasted Brussels sprouts could get any better, but this recipe proves me wrong! Wonderful!
Janet K. Keeler says
It’s a good one for sure. The cranberries sweeten the deal.
Tammi Forcier says
Now that I have a new love for Brussels Sprouts I can’t wait to try this!
cheri says
Hi Janet, beautiful salad, love that you added wild rice and brussel sprouts together, a match made in heaven.
Janet K. Keeler says
Thank you, Cheri. The wild rice blend really made this salad.
Janet K. Keeler says
Now, we must convert you to fish, Tammi.
Nettie Moore says
Love wild rice and Brussel sprouts!
Monica Heidler says
I love Brussels sprouts and this salad rocks!
Janet K. Keeler says
It is a keeper for sure!
Sue Lau says
Looks fabulous!