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97% would make again

Roasted Brussels Sprouts Salad

Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they’re perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you’ll want to make a big batch of for later.

Tasty Team

25 minutes

25 minutes


for 4 servings

Brussels Sprout

  • 1 lb brussels sprouts (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil

Creamy Balsamic Vinaigrette

  • ¼ cup greek yogurt (70 g)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • ½ tablespoon dijon mustard
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste


  • ½ lb mixed greens (230 g)
  • ⅓ cup carrot (35 g), shredded
  • ⅓ cup almond (70 g), sliced
  • ⅓ cup dried cranberry (60 g)
  • ⅓ cup shredded parmesan cheese (35 g)

Nutrition Info

    Calories 314
    Fat 21g
    Carbs 24g
    Fiber 6g
    Sugar 12g
    Protein 10g

Estimated values based on one serving size.


  1. Cut the stems off the brussels sprouts, then cut into quarters.
  2. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
  3. Lightly grease the baking sheet with oil and spread evenly.
  4. Bake for 20-25 minutes at 400°F (200°C).
  5. For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
  6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
  7. Pour dressing over the salad and mix well.
  8. Enjoy!

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