Roasted Brussels Sprouts Salad with Balsamic Vinaigrette
Learn how to make Brussels Sprouts Salad using wild rice, roasted brussels sprouts, and a delicious homemade balsamic vinaigrette dressing!
Equipment
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 wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks to save time.1 cup uncooked wild rice
- Preheat oven to 400°F. Wash and halve your brussels sprouts while the oven heats. Place prepared brussels sprouts and unpeeled whole garlic cloves on a baking sheet. Coat evenly with olive oil, then sprinkle with coarse salt. Roast for 20-25 minutes, stirring and flipping halfway through the cooking time.1 pound Brussels sprouts, 3 large whole garlic cloves, 1 to 2 tablespoons olive oil, ½ teaspoon coarse salt
- Once the sprouts and rice are both ready and have cooled down enough to handle, toss them together in a large mixing bowl. Peel and smash the cooked garlic, then add it to the bowl along with dried cranberries, diced celery, chopped pecans, and lemon zest.½ cup dried cranberries, ½ cup diced celery, ⅓ cup chopped pecans, Zest of ½ lemon
- Whisk olive oil, balsamic vinegar, Dijon mustard, maple syrup, black pepper, coarse salt, and lemon juice together to form the vinaigrette dressing. 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!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, ½ cup shredded Parmesan cheese
Notes
- When purchasing brussels sprouts, they should feel firm when squeezed. Avoid brussels sprouts with discolored or bruised leaves.
- Unwashed fresh brussels sprouts can be stored in a plastic bag or airtight container in the crisper section of the refrigerator for up to 5 days.
- Pairing knives work best when trimming brussels sprouts.
- My roasted brussels sprouts salad can be assembled for up to 4 days. I like to make the dressing separate and add it to the salad before serving.
Nutrition
Calories: 278kcalCarbohydrates: 17gProtein: 3gFat: 23gSaturated Fat: 3gSodium: 418mgPotassium: 328mgFiber: 4gSugar: 10gVitamin A: 570IUVitamin C: 64.3mgCalcium: 38mgIron: 1.4mg
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