Description
Healthy & Super Tasty Brussels Sprouts Salad is a vibrant and nutritious dish that elevates Brussels sprouts to a must-try delight. Roasted to perfection, these earthy greens are paired with crunchy nuts and sweet cranberries, all drizzled in a zesty dressing. Quick to prepare and visually stunning, this salad is perfect for both weeknight dinners and festive gatherings. Enjoy it as a healthy side or a satisfying main course that will impress everyone at your table.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1/2 medium red onion, thinly sliced
- 1/3 cup almonds or pecans, toasted
- 1/2 cup dried cranberries (unsweetened)
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Rinse and trim the Brussels sprouts, then slice them in half.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes until golden brown and crispy.
- While they roast, whisk together apple cider vinegar, Dijon mustard, and honey or maple syrup in a small bowl.
- In a large bowl, combine roasted sprouts, red onion, dried cranberries, and toasted nuts. Drizzle with dressing and toss gently.
- Serve immediately as a side or main dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added protein, consider mixing in grilled chicken or chickpeas.- Swap kale for Brussels sprouts for a different flavor profile.- Store leftovers in an airtight container in the fridge for up to 2 days; best enjoyed cold.