97% would make again
Roasted Brussels Sprouts Salad
featured in Satisfying Salads That Don't Suck
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
Ingredients
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
Salad
- 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.
Preparation
- Cut the stems off the brussels sprouts, then cut into quarters.
- Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
- Lightly grease the baking sheet with oil and spread evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
- Pour dressing over the salad and mix well.
- Enjoy!
Ingredients
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
Salad
- 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.
Preparation
- Cut the stems off the brussels sprouts, then cut into quarters.
- Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
- Lightly grease the baking sheet with oil and spread evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
- Pour dressing over the salad and mix well.
- Enjoy!
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