Roasted Brussels Sprouts Salad | Winter Recipe

Name: Roasted Brussels Sprouts Salad | Winter Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb brussels sprouts; ½ Cup dried cranberries; ½ cup chopped almonds; ⅛ cup quinoa; 1/2 cup Traditional crumbled Feta cheese; 1 cup mixed greens (No lettuce); ½ cup thinly chopped red onion; 2 green onion stalks chopped; ½ cup chopped parsley leaves, no stem; 1/4 teaspoon pink salt; 2 tablespoons Olive oil; 1 tablespoon Red wine vinegar; 1/4 teaspoon black pepper; 1 teaspoon honey dijon mustard; 1 tablespoons Water; 1 teaspoon lemon juice; 1/2 teaspoon brown sugar; 1 tablespoon toasted sesame seed oil

7 steps

Prep:15minCook:15min

This salad combines roasted Brussels sprouts with dried cranberries, toasted almonds and quinoa, Feta cheese, and mixed greens. It's so flavorful, and the textures elevate this dish to the top. Tossed in a zesty vinaigrette made with red wine vinegar, honey Dijon mustard, and a touch of lemon juice, this salad is a vibrant and delicious addition to any meal. It can easily be a side dish or a satisfying main course. Just let me know what you think in the comments!

Updated at: Sat, 13 Jan 2024 17:35:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories299.9 kcal (15%)

Total Fat18.4 g (26%)

Carbs29.5 g (11%)

Sugars15.4 g (17%)

Protein8.8 g (18%)

Sodium322 mg (16%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 lbbrussels sprouts

½ cupdried cranberries

½ cupchopped almonds

⅛ cupquinoa

½ cupFeta cheese

Traditional, crumbled

1 cupmixed greens

No lettuce

½ cupred onion

thinly chopped

2 stalksgreen onion

chopped

½ cupparsley leaves

chopped, no stem

¼ teaspoonpink salt

2 tablespoonsolive oil

1 tablespoonred wine vinegar

¼ teaspoonblack pepper

1 teaspoonhoney dijon mustard

1 tablespoonswater

1 teaspoonlemon juice

½ teaspoonbrown sugar

1 tablespoontoasted sesame seed oil

Instructions

Step 1

Preheat the oven: Preheat the oven to 425°F (220°C). Prepare Brussels sprouts: Cut off the brownish tips of the Brussels sprouts and halve them lengthwise. Transfer them to a large bowl and soak them in vinegar water (about 1 tablespoon of vinegar for each liter of water) for 10 minutes. Rinse them thoroughly and pat them dry with paper towels or a cloth.

Step 2

Line a baking tray with parchment paper. Spray some olive oil on the Brussels sprouts, sprinkle with salt and pepper, and rub them thoroughly. Bake for approximately 15 minutes or until they are tender and slightly crispy. Allow them to cool completely before adding them to the salad.

Step 3

Toast the almonds and quinoa in a dry skillet over medium heat until they turn golden brown. Stir frequently to prevent burning. Set them aside to cool down.

Step 4

Coarsely chop the mixed greens and parsley. Thinly dice the red onion and add them to the salad bowl.

Step 5

Once the Brussels sprouts have cooled, mix them into the salad bowl with the greens and all the other ingredients: cranberries, Feta cheese, toasted almonds, and toasted quinoa.

Step 6

Prepare the vinaigrette: In a small bowl, whisk together red wine vinegar, black pepper, honey Dijon mustard, water (adjust for desired consistency), lemon juice, and brown sugar until emulsified.

Step 7

Toss the salad with the vinaigrette until everything is well coated and to your liking. Enjoy!

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