\nBrighten up your day with this refreshing and healthy salad, perfect for a light lunch or dinner.<\/p>\n
Get ready to fall in love with Brussels sprouts like never before! These humble little vegetables are packed with nutrients and can be transformed into a delicious, flavorful salad. Whether you’re looking for a sweet and tangy combination or something savory and nutty, we’ve got you covered. In this article, we’ll share 20 mouthwatering Brussels sprout salad recipes that will take your taste buds on a wild ride.<\/p>\n
From classic pairings like lemon vinaigrette and crispy bacon to more adventurous combinations featuring pomegranate seeds and feta cheese, these salads are sure to impress your friends and family. And the best part? They’re all easy to make and perfect for any occasion, whether it’s a quick weeknight dinner or a special celebration.<\/p>\n
So go ahead, get creative, and start experimenting with these incredible Brussels sprout salad recipes!<\/p>\n
\nBrighten up your day with this refreshing and healthy salad, perfect for a light lunch or dinner.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and shaved into thin strips Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the shaved Brussels sprouts, lemon juice, and olive oil. Toss to coat. Cooking Time:<\/strong> None! This salad is ready in just a few minutes.<\/p>\n A sweet and savory salad that combines the earthy flavor of Brussels sprouts with the smoky richness of bacon, all wrapped up in a warm and comforting package.<\/p>\n Ingredients:<\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized. Cooking Time:<\/strong> 25 minutes<\/p>\n This hearty salad combines the nutty flavor of quinoa with the sweet and earthy taste of roasted Brussels sprouts, perfect for a healthy and satisfying meal.<\/p>\n Ingredients:<\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large sweet potato, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to elevate your salad game with these 20 delicious Brussels sprout recipes! From classic pairings like shaved Brussels sprouts with lemon vinaigrette to unique combinations like Brussels sprouts and sweet potato, there’s something for everyone. Try warm bacon and Brussels sprouts together, or add some crunch with crispy chickpeas. For a sweet twist, combine Brussels sprouts with apples and walnuts. Whatever your taste, these flavorful recipes are sure to delight.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to fall in love with Brussels sprouts like never before! These humble little vegetables are packed with nutrients and can be transformed into a delicious, flavorful salad. Whether you’re looking for a sweet and tangy combination or something savory and nutty, we’ve got you covered. In this article, we’ll share 20 mouthwatering Brussels … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=1229"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1229\/revisions"}],"predecessor-version":[{"id":1230,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1229\/revisions\/1230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/1023"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=1229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=1229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=1229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon olive oil
\n– 1 small red onion, thinly sliced
\n– Salt and pepper to taste
\n– Optional: crumbled feta cheese, chopped pecans or pistachios for added crunch<\/p>\n
\n2. Add the thinly sliced red onion and toss gently to combine.
\n3. Season with salt and pepper to taste.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Just before serving, sprinkle with crumbled feta cheese, chopped nuts, or a pinch of red pepper flakes if desired.<\/p>\nWarm Bacon and Brussel Sprout Salad<\/h2>\n
\nWarm Bacon and Brussels Sprout Salad Recipe<\/p>\n
\n– 6 slices of thick-cut bacon, cut into 1-inch pieces
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon Dijon mustard
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans or walnuts (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
\n3. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
\n4. In a large bowl, whisk together apple cider vinegar and Dijon mustard.
\n5. Add roasted Brussels sprouts and crispy bacon to the bowl. Toss to combine.
\n6. Sprinkle chopped nuts on top (if using).
\n7. Serve warm.<\/p>\nBrussel Sprout Salad with Apples and Walnuts<\/h2>\n
\nThis autumnal salad combines the earthy sweetness of roasted Brussels sprouts with the crunch of apples and walnuts, all tied together with a tangy vinaigrette.<\/p>\n
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1 large apple, diced (such as Honeycrisp or Fuji)
\n– 1\/4 cup chopped walnuts
\n– 2 tablespoons apple cider vinegar
\n– 1 teaspoon Dijon mustard<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a large bowl, combine roasted Brussels sprouts, diced apple, and chopped walnuts.
\n5. Whisk together apple cider vinegar and Dijon mustard to make the dressing.
\n6. Pour the dressing over the salad and toss to coat.<\/p>\nCranberry Pecan Brussel Sprout Salad<\/h2>\n
\nA refreshing twist on the classic salad, this recipe combines the sweetness of cranberries with the crunch of pecans and the earthiness of Brussels sprouts.<\/p>\n
\n– 1\/2 cup dried cranberries
\n– 1\/4 cup chopped pecans
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– Salt and pepper to taste
\n– 1\/4 teaspoon red pepper flakes (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
\n3. In a large bowl, combine roasted Brussels sprouts, cranberries, and pecans.
\n4. Drizzle apple cider vinegar over the salad and toss to coat.
\n5. Add red pepper flakes if desired for an extra kick of heat.<\/p>\nBrussel Sprout Caesar Salad<\/h2>\n
\nElevate your salad game with this creamy, crunchy, and deliciously flavorful Roasted Brussels Sprout Caesar Salad! This recipe combines the natural sweetness of roasted Brussels sprouts with the tanginess of a classic Caesar dressing.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/2 cup Caesar dressing
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/2 cup croutons (homemade or store-bought)
\n– Salt and pepper to taste
\n– Fresh parsley leaves for garnish (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a large bowl, combine roasted Brussels sprouts, Caesar dressing, Parmesan cheese, and croutons.
\n5. Toss to coat and season with salt and pepper to taste.
\n6. Garnish with fresh parsley leaves, if desired.<\/p>\nMaple Dijon Brussel Sprout Salad<\/h2>\n
\nThis sweet and tangy salad is a perfect side dish for any occasion. The combination of roasted Brussels sprouts, crispy bacon, and a drizzle of maple syrup creates a delightful flavor profile.<\/p>\n
\n– 6 slices of bacon, cooked and crumbled
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon Dijon mustard
\n– 1 tablespoon pure maple syrup
\n– Salt and pepper to taste
\n– 1\/4 cup chopped fresh parsley<\/p>\n
\n2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a large bowl, whisk together apple cider vinegar, Dijon mustard, and maple syrup.
\n5. Add the roasted Brussels sprouts, crumbled bacon, and chopped parsley to the bowl.
\n6. Toss to combine and season with salt and pepper to taste.<\/p>\nBrussel Sprout and Kale Salad with Tahini Dressing<\/h2>\n
\nA hearty and nutritious salad that combines the earthy flavors of roasted Brussels sprouts and kale with a creamy tahini dressing.<\/p>\n
\n– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
\n– 2 tablespoons olive oil
\n– 1\/4 cup tahini
\n– 2 cloves garlic, minced
\n– 2 tablespoons lemon juice
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans or walnuts (optional)<\/p>\n
\n2. In a large bowl, massage kale leaves with your hands for about 5 minutes to help soften the fibers.
\n3. In a small bowl, whisk together tahini, garlic, lemon juice, salt, and pepper.
\n4. Combine roasted Brussels sprouts and kale in a large bowl. Pour tahini dressing over the top and toss to coat.
\n5. Garnish with chopped nuts, if desired.<\/p>\nBrussel Sprout Salad with Pomegranate and Feta<\/h2>\n
\nA refreshing winter salad that combines the earthy sweetness of Brussels sprouts with the tanginess of pomegranate and the creaminess of feta. This recipe is perfect for a light and satisfying lunch or dinner.<\/p>\n
\n– 2 cups mixed greens
\n– 1\/2 cup pomegranate seeds
\n– 1\/4 cup crumbled feta cheese
\n– 1\/4 cup chopped pecans
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, combine roasted Brussels sprouts, mixed greens, pomegranate seeds, feta cheese, and chopped pecans.
\n3. Drizzle with remaining 1 tablespoon olive oil and apple cider vinegar. Season with salt and pepper to taste.<\/p>\nRoasted Brussel Sprout and Quinoa Salad<\/h2>\n
\nRoasted Brussels Sprout and Quinoa Salad Recipe<\/p>\n
\n– 2 cups water or vegetable broth
\n– 2 tablespoons olive oil
\n– 1 pound Brussels sprouts, trimmed and halved
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans (optional)
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon honey<\/p>\n
\n2. Cook quinoa according to package instructions using 2 cups of water or broth.
\n3. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
\n4. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, chopped pecans (if using), apple cider vinegar, and honey. Toss to combine.
\n5. Serve warm or at room temperature.<\/p>\nBrussel Sprout Salad with Honey Mustard Dressing<\/h2>\n
\nThis sweet and tangy salad combines the natural sweetness of roasted Brussels sprouts with the creaminess of a honey mustard dressing, perfect for a quick and easy side dish or light lunch.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 1 tablespoon Dijon mustard
\n– 1\/4 cup apple cider vinegar
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans or walnuts (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes, or until tender and caramelized.
\n4. In a small bowl, whisk together honey, mustard, and vinegar.
\n5. Combine roasted Brussels sprouts and dressing in a large bowl.
\n6. Sprinkle with chopped nuts if desired.
\n7. Serve warm or at room temperature.<\/p>\nBrussel Sprout and Farro Salad with Balsamic Glaze<\/h2>\n
\nThis hearty salad combines the earthy flavor of roasted Brussels sprouts with the nutty taste of farro, all tied together with a sweet and tangy balsamic glaze. Perfect for a quick and satisfying lunch or dinner.<\/p>\n
\n– 1 cup cooked farro
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup balsamic vinegar
\n– 2 tablespoons honey
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
\n3. Cook farro according to package instructions.
\n4. In a small bowl, whisk together balsamic vinegar and honey.
\n5. In a large bowl, combine roasted Brussels sprouts, cooked farro, and balsamic glaze. Toss to coat.
\n6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.<\/p>\nAsian-Inspired Brussel Sprout Salad<\/h2>\n
\nAsian-Inspired Brussels Sprout Salad: A flavorful and nutritious twist on traditional salads, this dish combines the earthy sweetness of Brussels sprouts with the bold flavors of Asia.<\/p>\n
\n– 2 tablespoons soy sauce
\n– 1 tablespoon rice vinegar
\n– 1 tablespoon honey
\n– 1 teaspoon grated ginger
\n– 1\/4 cup chopped scallions (green onions)
\n– 1\/4 cup toasted almonds
\n– Salt and pepper to taste
\n– 1\/4 cup crispy fried shallots (optional)<\/p>\n
\n2. Toss Brussels sprouts with soy sauce, rice vinegar, honey, and ginger on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a large bowl, combine roasted Brussels sprouts, scallions, and toasted almonds.
\n5. Season with salt and pepper to taste.
\n6. Top with crispy fried shallots (if using).
\n7. Serve immediately.<\/p>\nBrussel Sprout Salad with Avocado and Lime<\/h2>\n
\nThis refreshing salad combines the earthy sweetness of roasted Brussels sprouts with the creaminess of avocado, all tied together with a squeeze of lime juice.<\/p>\n
\n– 2 tablespoons olive oil
\n– Salt and pepper, to taste
\n– 1 ripe avocado, diced
\n– Juice of 1 lime (about 2 tablespoons)
\n– 1 tablespoon chopped fresh cilantro (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
\n3. In a large bowl, combine roasted Brussels sprouts, diced avocado, and lime juice.
\n4. Stir to combine, then taste and adjust seasoning as needed.
\n5. Garnish with chopped cilantro, if desired.<\/p>\nBrussel Sprout and Sweet Potato Salad<\/h2>\n
\nThis hearty salad combines the natural sweetness of roasted sweet potatoes with the tangy flavor of caramelized Brussels sprouts, all tied together with a zesty dressing.<\/p>\n
\n– 1 pound Brussels sprouts, trimmed and halved
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon Dijon mustard
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans or walnuts (optional)<\/p>\n
\n2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
\n3. In a separate pan, toss Brussels sprouts with remaining 1 tablespoon olive oil, salt, and pepper. Cook over medium heat, stirring occasionally, until caramelized and tender (about 10-12 minutes).
\n4. In a large bowl, combine roasted sweet potatoes and Brussels sprouts.
\n5. Whisk together apple cider vinegar, Dijon mustard, salt, and pepper for the dressing. Pour over the salad and toss to coat.
\n6. Top with chopped nuts, if desired.<\/p>\nBrussel Sprout Salad with Goat Cheese and Almonds<\/h2>\n
\nThis hearty salad combines the earthy sweetness of roasted Brussels sprouts with the tanginess of goat cheese, crunch of almonds, and a hint of citrus. Perfect for a quick and satisfying winter meal.<\/p>\n
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup crumbled goat cheese
\n– 1\/4 cup chopped almonds
\n– 2 tablespoons freshly squeezed orange juice
\n– 1 tablespoon apple cider vinegar<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a large bowl, combine roasted Brussels sprouts, crumbled goat cheese, chopped almonds, orange juice, and apple cider vinegar.
\n5. Toss gently to combine and serve warm.<\/p>\nBrussel Sprout and Beet Salad with Citrus Dressing<\/h2>\n
\nThis salad combines the earthy sweetness of roasted Brussels sprouts and beets with the brightness of citrus, making for a refreshing and healthy side dish.<\/p>\n
\n– 2 large beets, peeled and cubed
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup freshly squeezed orange juice
\n– 2 tablespoons honey
\n– 1 tablespoon lemon juice
\n– Chopped fresh herbs (optional)<\/p>\n
\n2. Toss Brussels sprouts and beets with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
\n3. In a small bowl, whisk together orange juice, honey, and lemon juice.
\n4. Combine roasted vegetables with citrus dressing in a large bowl. Toss to coat.
\n5. Garnish with chopped fresh herbs, if desired.<\/p>\nBrussel Sprout Salad with Crispy Chickpeas<\/h2>\n
\nThis vibrant salad combines the natural sweetness of roasted Brussels sprouts with the satisfying crunch of crispy chickpeas, all tied together with a tangy dressing. Perfect for a light and refreshing side dish or as a main course.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/4 cup chickpeas
\n– 1 tablespoon lemon juice
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– 2 tablespoons apple cider vinegar (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. Rinse chickpeas and pat dry with paper towels.
\n5. In a small bowl, whisk together lemon juice and garlic.
\n6. Add chickpeas to the bowl and toss to coat with the lemon-garlic mixture.
\n7. Spread chickpeas on a baking sheet and roast for 15-20 minutes or until crispy.
\n8. Combine roasted Brussels sprouts and crispy chickpeas in a large bowl.
\n9. Drizzle with apple cider vinegar (if using) and serve.<\/p>\nBrussel Sprout and Radicchio Salad with Parmesan<\/h2>\n
\nA flavorful and nutritious salad that combines the earthy sweetness of roasted Brussels sprouts, the peppery bite of radicchio, and the salty richness of Parmesan cheese.<\/p>\n
\n– 2 heads of radicchio, leaves separated and discarded
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup grated Parmesan cheese
\n– 1 tablespoon balsamic vinegar<\/p>\n
\n2. Toss Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a large bowl, combine roasted Brussels sprouts, radicchio leaves, and Parmesan cheese.
\n5. Drizzle with balsamic vinegar and toss to coat.<\/p>\nBrussel Sprout Salad with Miso Dressing<\/h2>\n
\nA sweet and savory twist on a classic salad, this recipe combines the nutty flavor of roasted Brussels sprouts with the creamy richness of miso dressing.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon maple syrup
\n– 1\/4 cup white miso paste
\n– 2 cloves garlic, minced
\n– 1\/4 cup apple cider vinegar
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans or walnuts (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
\n3. In a blender or food processor, combine miso paste, maple syrup, garlic, and apple cider vinegar. Blend until smooth.
\n4. In a large bowl, combine roasted Brussels sprouts, miso dressing, and chopped nuts (if using). Toss to combine.
\n5. Serve immediately.<\/p>\nBrussel Sprout and Pear Salad with Blue Cheese<\/h2>\n
\nThis sweet and savory salad combines the earthy flavor of roasted Brussels sprouts with the tender sweetness of pears, all tied together with a tangy blue cheese crumble. Perfect as a side dish or light lunch.<\/p>\n
\n– 2 ripe pears (such as Bartlett or Anjou), diced
\n– 1\/4 cup blue cheese crumbles (such as Gorgonzola or Roquefort)
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. In a large bowl, combine roasted Brussels sprouts, diced pears, blue cheese crumbles, and apple cider vinegar. Season with salt and pepper to taste.
\n3. Garnish with fresh thyme leaves before serving.<\/p>\nSummary<\/h2>\n