Salad with Roasted Brussels Sprouts

we're making

This is a perfect side dish; the freshness of the salad balances some of the heavier options on the table!

You will need...

Uncooked wild rice Brussels sprouts  Garlic  Olive oil Coarse salt Dried cranberries Celery Pecans Parmesan cheese Lemon zest


You will need...

Balsamic Vinaigrette Olive oil Balsamic vinegar Dijon mustard Maple syrup Black pepper Coarse salt Lemon juice


It's gluten-free!

My version of roasted brussels sprouts salad is naturally gluten-free, making this a fantastic gluten-free side dish!

Flour Bowl

Cook wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks.


Preheat oven to 400°F.  Place prepared brussels sprouts and garlic on a baking sheet. Coat with oil, then sprinkle with salt. Roast for 20-25 minutes.


Toss the sprouts and rice together in a bowl. Peel and smash the garlic, then add it to the bowl along with cranberries, celery, pecans, and lemon zest.


Whisk all of the vinaigrette ingredients together.  When ready, stir it into the salad to taste, then toss to fully combine.


Grate fresh Parmesan cheese on top and serve warm or at room temperature. Enjoy


Try more side dishes!

Spanish Potato Salad

Roasted Tomatoes

Green Cutlery

Grilled Corn Ribs

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