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Close up of roasted brussels sprouts salad in a white bowl

Balsamic Roasted 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 brussels sprouts recipe, pan roasted brussels sprouts, roasted brussels sprouts recipe, roasted brussels sprouts salad, wild rice salad, wild rice salad recipe
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 278kcal
Author Janet Keeler


  • Oven


  • 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
  • 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


  • 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.
    Wild rice up close in a bowl
  • 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.
    Roasted brussels sprouts on a sheetpan
  • 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.
    A spoonful of wild rice salad with brussels sprouts
  • 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!
    Shaving cheese over roasted brussels sprouts wild rice salad


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


Calories: 278kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 418mg | Potassium: 328mg | Fiber: 4g | Sugar: 10g | Vitamin A: 570IU | Vitamin C: 64.3mg | Calcium: 38mg | Iron: 1.4mg