A Brussels sprouts salad that transforms the humble vegetable into something you’ll actually crave.
This Brussels sprouts recipe proves that roasting changes everything. Shaved Brussels sprouts get crispy, golden edges when roasted at high heat, developing rich, nutty flavors that work beautifully in salad form. Combined with fresh ingredients and a bold vinaigrette, this becomes a Brussels sprouts salad recipe that even skeptics will enjoy.
Roasted Brussels sprouts that actually taste good
The key to great roasted Brussels sprouts salad is proper preparation. Shave or slice the Brussels sprouts thin before roasting to maximize crispy edges and caramelized surfaces. High heat transforms their natural bitterness into sweet, nutty flavor that forms the foundation of this salad.
Roasted Brussels sprouts develop golden-brown edges that add texture and concentrated flavor. The roasting process brings out natural sweetness while maintaining enough bite to hold up against the other salad ingredients.
Fresh ingredients that balance the roasted vegetables
Peppery arugula provides the perfect contrast to sweet roasted Brussels sprouts. The sharp, fresh greens balance the rich, caramelized flavors while adding color and nutrients. Red onion brings tangy bite that cuts through the richness.
Toasted walnuts add satisfying crunch and earthy flavor that complements the nutty roasted Brussels sprouts. Dried cranberries provide bursts of sweetness that play against the savory elements. Shaved Parmesan cheese brings salty richness, while fresh basil leaves add aromatic freshness that lifts the entire dish.
Balsamic soy vinaigrette recipe that makes the difference
This balsamic vinaigrette recipe combines traditional and unexpected flavors for a dressing that enhances every ingredient. Extra virgin olive oil, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, and fresh lime juice create a complex flavor profile.
The balsamic vinegar provides tangy depth, while soy sauce adds umami richness that enhances the roasted vegetables and nuts. Dijon mustard gives the vinaigrette body and slight sharpness. Lime juice brightens everything with fresh acidity. This unique vinaigrette elevates simple roasted vegetables into restaurant-quality salad.
Perfect for meal prep and entertaining
This roasted Brussels sprouts salad recipe works beautifully for meal prep. The roasted vegetables maintain their texture, and the flavors actually improve as they meld together. Serve it warm right after roasting, or enjoy it cold as a make-ahead lunch option.
The combination of textures and flavors makes this Brussels sprouts salad perfect for holiday meals, potlucks, or dinner parties. It’s substantial enough to serve as a vegetarian main course or elegant enough to complement any protein as a side dish.
A vegetable salad that’s actually satisfying
This isn’t a boring vegetable salad that leaves you hungry. The roasted Brussels sprouts provide substance, while toasted walnuts add protein and healthy fats. The balsamic soy vinaigrette ties everything together with bold flavor that makes vegetables the star of the meal.
Whether you’re looking for healthy salad recipes or creative ways to prepare Brussels sprouts, this roasted Brussels sprouts salad delivers on both flavor and nutrition. The combination of roasted vegetables, fresh greens, and umami-rich dressing creates a memorable dish that works year-round.
Simple roasting technique, quality ingredients, and a vinaigrette that brings everything together. This Brussels sprouts salad recipe proves that healthy eating doesn’t mean sacrificing flavor or satisfaction.
Roasted Brussels Sprouts Salad with Balsamic Soy Vinaigrette
4
servings20
minutes20
minutes40
minutesThe 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.
Keeps the screen of your device on while you cook
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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SUGGESTED RECIPE: Thai Chili Chicken and Brussels Sprout Stir-Fry
This Thai Chili Chicken Stir-Fry doesn’t mess around. It’s spicy, savory, and built for weeknight power—shredded chicken, seared Brussels sprouts, red peppers, and garlic all tangled up in a chili-forward sauce. Spoon it over vermicelli noodles, finish with crushed peanuts and a squeeze of lime, and you’ve got a bowl that hits fast, clean, and hard.
