Home Sides Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette
A vibrant salad featuring roasted Brussels sprouts, arugula, toasted walnuts, dried cranberries, shaved Parmesan, and torn basil, all tossed in a balsamic soy vinaigrette, beautifully plated on a white dish.
40 minutes Easy

Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette

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The Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette is a vibrant, deeply flavorful salad that combines roasted vegetables, fresh greens, and a tangy, savory dressing. Perfect as a side dish or a vegetarian main course, this salad perfectly balances crispy, nutty, and sweet elements, complemented by the bold flavors of balsamic vinegar, soy sauce, and fresh basil. This dish brings a contemporary spin to a traditional roasted vegetable salad, providing a nutritious and enjoyable meal rich in various flavors and textures.

This salad is packed with various ingredients that each bring something unique to the table. Roasted Brussels sprouts are the star, with their naturally sweet, caramelized edges offering a rich, nutty flavor enhanced by the roasting process. Shaving or slicing the Brussels sprouts before roasting ensures they get crispy and golden, adding a wonderful crunch to the salad. Pairing them with arugula provides a peppery contrast, while red onion adds a sharp, tangy bite to round out the vegetable base.

To add depth and texture, the salad includes toasted walnuts for a satisfying crunch and rich, earthy flavor. Dried cranberries provide a burst of sweetness that complements the savory elements of the salad. Shaved Parmesan cheese adds a salty, creamy richness that combines all the flavors, while torn basil leaves add a fresh, aromatic note that lifts the entire dish.

What sets this salad above and beyond is the Balsamic Soy Vinaigrette. Made with extra virgin olive oil, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, and fresh lime juice, the dressing offers a balanced mix of savory, tangy, and slightly sweet flavors. The balsamic vinegar brings a rich, tangy depth to the dressing, while the soy sauce adds a subtle umami flavor that enhances the roasted Brussels sprouts and walnuts. A hint of Dijon mustard gives the vinaigrette a creamy, slightly sharp finish, while the lime juice provides just the right amount of acidity to brighten up the salad. The minced garlic rounds out the flavors, making this vinaigrette the perfect complement to the salad’s diverse ingredients.

The Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette is incredibly versatile. It’s best served warm, right after the Brussels sprouts come out of the oven. If any are leftover or cold, it is an excellent meal prep option. The rich combination of flavors and textures makes it a standout side dish for holiday meals, potlucks, or dinner parties, while its nutritious profile allows it to shine as a light, healthy main course for lunch or dinner.

Whether you’re a Brussels sprouts lover or just looking for a new way to incorporate more vegetables into your diet, this salad is sure to satisfy. The combination of crunchy roasted Brussels sprouts, peppery arugula, sweet cranberries, and toasted walnuts, all dressed in a bold and tangy vinaigrette, makes for a truly memorable dish.

With its harmonious blend of fresh ingredients, roasted vegetables, and bold dressing, the Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette is a must-try for anyone who loves flavorful, healthy salads. It’s a creative and delicious way to elevate Brussels sprouts and turn them into a crave-worthy dish that can be enjoyed year-round.

Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette

Recipe by Kyle Taylor
5.0 from 1 vote
Course: SidesCuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

The Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette combines crispy roasted Brussels sprouts, peppery arugula, and tangy red onion with the sweetness of dried cranberries and the crunch of toasted walnuts. Tossed in a bold balsamic soy vinaigrette, this salad offers a perfect balance of savory, sweet, and fresh flavors.

Ingredients

  • For the Salad
  • 1 pound Brussels sprouts, thinly sliced

  • 2 cups arugula

  • 1 small red onion, thinly sliced

  • 1/2 cup walnuts, chopped

  • 1/4 cup dried cranberries

  • 1/4 cup Parmesan cheese, shaved

  • 1/2 cup basil leaves, torn

  • 1 tablespoon extra virgin olive oil

  • to taste, salt and ground black pepper

  • for garnish, grated Parmesan cheese

  • For the Dressing
  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon soy sauce

  • 1/2 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1 clove of garlic, minced

  • 1 lime, juiced

  • to taste, salt and ground black pepper

Directions

  • Roast the Brussels Sprouts:
    Preheat your oven to 400°F (200°C). Toss the shaved Brussels sprouts with a drizzle of extra virgin olive oil, salt, and ground black pepper. Spread them in a single layer on a baking sheet. Roast for 15-20 minutes, tossing halfway through, until caramelized and slightly crispy.
  • Toast the Walnuts:
    While the Brussels sprouts are roasting, toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant. Set aside.
  • Prepare the Dressing:
    Whisk together the extra virgin olive oil, balsamic vinegar, soy sauce, honey, Dijon mustard, minced garlic, and lime juice in a small bowl. Season with salt and ground black pepper to taste.
  • Assemble and Serve:
    Combine the roasted Brussels sprouts, arugula, thinly sliced red onion, toasted walnuts, dried cranberries, shaved Parmesan, and torn basil leaves in a large bowl. Drizzle the dressing over the salad and toss gently to combine.

    Serve immediately, while the residual heat of the Brussels sprouts keep the dish warm. Garnish with grated Parmesan cheese, if desired.

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