Brussels Sprouts Salad

Balsamic Roasted Brussels Sprouts Salad is a delicious warm salad recipe you will crave more and more of! It's a perfect holiday side dish, with Parmesan, pecans, cranberries, and garlic.

Course Side Dish

Cuisine American

Keyword brussel sprouts salad recipe, brussels sprout salad, brussels sprouts salad, roasted brussels sprouts salad

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings

Calories 278kcal

Author Isabel Laessig

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
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
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.
1 cup uncooked wild rice
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.
1 pound Brussels sprouts, 3 large whole garlic cloves, 1 to 2 tablespoons olive oil, ½ teaspoon coarse 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.
½ cup dried cranberries, ½ cup diced celery, ⅓ cup chopped pecans, ½ cup shredded Parmesan cheese, Zest of ½ lemon
Whisk together olive oil, balsamic vinegar, Dijon, maple syrup, black pepper, salt, and lemon juice.
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
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!

Notes

Find instructions for how to wash and cut Brussels sprouts in-post, as well as tips for how to cook wild rice!

Nutrition