Roasted Brussels Sprouts Salad with Shallot Vinaigrette

roasted brussels sprouts salad overhead.

Roasted Brussels Sprouts Salad with Shallot Vinaigrette

This delicious hearty salad a favorite for the cold weather months. Perfect for Thanksgiving and other holiday meals as well as dinner any night.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 449kcal

Author Toni Dash

Ingredients

Salad

1 pound brussels sprouts stems trimmed, any blemished outer leaves removed, halved stem-to-top
1-2 tablespoons extra virgin olive oil
kosher salt to lightly season the sprouts before roasting
freshly ground black pepper to lightly season the sprouts before roasting
1 Honeycrisp apple sliced thin
¼ cup chopped pecans
3 cups baby arugula or mixed salad greens
2 tablespoons crumbled bleu cheese
2 tablespoons dry cranberries

Dressing

½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 tablespoon minced shallot

Instructions

Preheat your oven to 425 degrees Fahrenheit. Place prepared Brussels sprouts on a large rimmed baking sheet.
Drizzle with the olive oil, lightly season with salt and pepper. Toss to coat. Bake for 15 minutes.
1 pound brussels sprouts, 1-2 tablespoons extra virgin olive oil, kosher salt, freshly ground black pepper
While the Brussels sprouts roast, make the shallot vinaigrette. Combine the olive oil, red wine vinegar, fresh lemon juice, honey, and shallot in a jar and seal with a lid. Shake until fully combined.
½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon honey, 1 tablespoon minced shallot
Remove Brussels sprouts from the oven. and begin to assemble your salad by tossing together warm brussels sprouts, sliced apples, chopped pecans, baby arugula, bleu cheese, and dry cranberries.
Serve with shallot vinaigrette on the side.
In a large serving bowl combine the warm brussels sprouts, sliced apples, chopped pecans, baby arugula, bleu cheese, and dry cranberries. Toss to combine.
Alternatively layer the ingredients on a serving platter starting with the salad greens followed by the other ingredients.
1 Honeycrisp apple, ¼ cup chopped pecans, 3 cups baby arugula, 2 tablespoons crumbled bleu cheese, 2 tablespoons dry cranberries
Serve the shallot dressing on the side for diners to dress their own portion.

Notes

Variations

Swap in another cheese. Feta cheese, goat cheese, or parmesan cheese work well in this salad if you'd prefer not to use blue cheese.

Pears. These are delicious either instead of the apple or in addition. Perfect for fall salads.

Pomegranate arils (seeds). Swap the dried cranberries for pomegranate arils!

Use different nuts or seeds. Pine nuts or pumpkin seeds would be great in this salad. Toast them briefly in a dry skillet over medium heat (stirring often) just until they become aromatic (a couple minutes).

How to make ahead

This is a salad that’s best assembled right before it’s time to serve. You can combine all ingredients for the salad EXCEPT the sprouts and apples; store in the refrigerator in an airtight container. Make the salad dressing and store in a jar in the refrigerator.

Before serving roast the Brussels sprouts and slice the apple to complete the salad.

Nutrition