7 Roasted Brussels Sprout Salad With Cranberries, Walnuts and Feta Cheese

I’ve been experimenting with different variations of Brussels sprout salads lately, and I keep coming back to one particular combination that really stands out: roasted Brussels sprouts with cranberries, walnuts, and feta cheese. The mix of flavors and textures is intriguing, and I’ve found so many ways to elevate it. If you’re curious about how to make this dish truly shine, there are a few twists you might find surprising.

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Classic Roasted Brussels Sprout Salad

This Classic Roasted Brussels Sprout Salad is a hearty and nutritious dish that brings together the nutty flavors of Brussels sprouts with a delightful medley of ingredients. Roasting the Brussels sprouts enhances their natural sweetness and adds a crispy texture, while a zesty dressing ties all the elements together, making it a perfect side dish or light main course for any occasion.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will ensure the Brussels sprouts roast evenly and develop a lovely crispy texture.
2. Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water to clean them. Trim off the stem ends and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise.
3. Season the Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss until all the sprouts are evenly coated.
4. Roast the Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussels sprouts are golden brown and tender, stirring halfway through for even cooking.
5. Prepare the Salad Ingredients: While the Brussels sprouts are roasting, measure out the grated Parmesan cheese, dried cranberries, and chopped walnuts. Set them aside for later.
6. Make the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey until combined. Adjust the flavor to taste if necessary.
7. Combine the Salad: Once the Brussels sprouts are roasted, remove them from the oven and allow them to cool slightly. In a large serving bowl, combine the roasted Brussels sprouts with the dried cranberries, chopped walnuts, and grated Parmesan cheese. Drizzle the balsamic dressing over the top and toss gently to combine all the ingredients thoroughly.
8. Serve: Serve the salad warm or at room temperature, and enjoy this delicious and nutritious dish!

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Maple Balsamic Roasted Brussels Sprout Salad

This Maple Balsamic Roasted Brussels Sprout Salad is a delightful twist on a classic dish, combining the rich sweetness of maple syrup with tangy balsamic vinegar. The Brussels sprouts are roasted to perfection until crispy and caramelized, and they are then tossed with crunchy elements and a simple yet flavorful dressing. This salad is a perfect side for any meal, and its vibrant flavors make it a great addition to holiday gatherings or everyday dinners.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
2. Prepare the Brussels Sprouts: Rinse and clean the Brussels sprouts under cold water. Trim the stem ends and remove any yellow or damaged leaves. Cut each sprout in half lengthwise for even roasting.
3. Season the Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Ensure they are evenly coated in the oil and seasonings for the best flavor.
4. Add the Maple Syrup: Drizzle the maple syrup over the seasoned Brussels sprouts and toss again to coat. This will caramelize beautifully during roasting.
5. Roast the Brussels Sprouts: Spread the Brussels sprouts out in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes, stirring once halfway through, until they are golden brown and tender.
6. Prepare the Salad Ingredients: While the Brussels sprouts are roasting, measure out the chopped pecans or walnuts, dried cranberries, and crumbled goat cheese or feta. Set these aside for later use.
7. Make the Dressing: In a small bowl, whisk together the balsamic vinegar and any remaining maple syrup (optional) until well mixed.
8. Combine the Salad: Once the Brussels sprouts are roasted, remove them from the oven and allow them to cool slightly. In a large serving bowl, combine the roasted Brussels sprouts with the chopped nuts, dried cranberries, and crumbled cheese.
9. Add the Dressing: Drizzle the balsamic dressing over the salad and gently toss everything together until well combined. Garnish with fresh parsley for added color and freshness.
10. Serve: Serve the salad warm or at room temperature, and enjoy this delicious Maple Balsamic Roasted Brussels Sprout Salad as a perfect complement to any meal!

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Mediterranean Roasted Brussels Sprout Salad

The Mediterranean Roasted Brussels Sprout Salad is a vibrant and flavorful dish that highlights the earthy taste of Brussels sprouts complemented by Mediterranean ingredients. Roasting the Brussels sprouts enhances their natural sweetness, while the addition of olives, sun-dried tomatoes, and feta cheese brings a burst of flavors reminiscent of sunny Mediterranean cuisine. This salad can be served warm or at room temperature, making it a versatile option for gatherings or a wholesome meal.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting the Brussels sprouts.
2. Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water. Trim the stem ends and remove any loose or damaged outer leaves. For even cooking, cut each sprout in half lengthwise.
3. Season the Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts, olive oil, salt, black pepper, and minced garlic. Toss until the Brussels sprouts are thoroughly coated with the oil and seasonings.
4. Roast the Brussels Sprouts: Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes. Stir them halfway through for even roasting, until they are golden brown and tender.
5. Add Mediterranean Ingredients: Once the Brussels sprouts are roasted, remove them from the oven and let them cool slightly. In a large mixing bowl, add the roasted Brussels sprouts along with the chopped sun-dried tomatoes, sliced Kalamata olives, and crumbled feta cheese.
6. Make the Dressing: In a small bowl, whisk together the lemon juice and a pinch of salt and pepper. This will add a zesty flavor that complements the salad.
7. Combine the Salad: Drizzle the lemon dressing over the Brussels sprouts and Mediterranean ingredients. Gently toss everything together until well combined.
8. Garnish and Serve: Lastly, sprinkle the chopped parsley over the top for added freshness and color. Serve the salad warm or at room temperature as a delightful side dish or light main course.

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Autumn Harvest Roasted Brussels Sprout Salad

The Autumn Harvest Roasted Brussels Sprout Salad is a delightful, seasonal dish that combines the robust flavors of Brussels sprouts with an assortment of fall ingredients. The roasting process enhances the natural sweetness of the Brussels sprouts, while the addition of roasted pumpkin, nuts, and dried cranberries creates a delightful balance of flavors and textures. This salad makes for a perfect side dish at holiday gatherings or as a healthy, hearty meal on its own.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts and pumpkin.
2. Prepare the Brussels Sprouts and Pumpkin: Rinse the Brussels sprouts under cold water. Trim the stem ends and remove any damaged outer leaves. Cut each Brussels sprout in half lengthwise. In the same vein, peel and cube the pumpkin into bite-sized pieces.
3. Season the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts and cubed pumpkin. Drizzle with olive oil, and season with salt, black pepper, and minced garlic. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. Roast the Vegetables: Spread the seasoned Brussels sprouts and pumpkin on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes. Stir once halfway through to ensure even roasting, until the Brussels sprouts are tender and the pumpkin is golden brown.
5. Add Additional Ingredients: Once the Brussels sprouts and pumpkin are done roasting, remove them from the oven and let them cool for a few minutes. In a large mixing bowl, combine the roasted vegetables with dried cranberries, chopped nuts, and fresh spinach or arugula.
6. Make the Dressing: In a small bowl, whisk together balsamic vinegar and maple syrup. This sweet-tangy dressing will enhance the salad’s flavor beautifully.
7. Combine the Salad: Drizzle the dressing over the roasted vegetable mixture and gently toss everything together to combine. Finally, top the salad with crumbled feta cheese and sprinkle with fresh thyme for garnish.
8. Serve: The Autumn Harvest Roasted Brussels Sprout Salad can be served warm, at room temperature, or chilled. Enjoy this seasonal delight as a nutritious and delicious addition to your meals!

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Spicy Sriracha Roasted Brussels Sprout Salad

The Spicy Sriracha Roasted Brussels Sprout Salad is a vibrant and flavorful dish that brings a delightful kick to the traditional Brussels sprout salad. The roasting process caramelizes the sprouts, while the spicy Sriracha dressing adds an exciting heat. This salad, enhanced with creamy avocado, crunchy almonds, and zesty lime, is perfect as a standalone meal or as a zesty side at your next gathering.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C), which will prepare it for roasting the Brussels sprouts.
2. Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water. Trim the woody stem ends and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise for even roasting.
3. Season the Brussels Sprouts: In a large mixing bowl, add the halved Brussels sprouts. Drizzle with olive oil and sprinkle with salt, black pepper, and garlic powder. Toss everything thoroughly so that the sprouts are well coated.
4. Roast the Brussels Sprouts: Transfer the seasoned Brussels sprouts to a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are crispy on the outside and tender inside.
5. Prepare the Spicy Dressing: While the Brussels sprouts are roasting, prepare the dressing by mixing Sriracha sauce, honey (or maple syrup), and lime juice in a small bowl. Adjust the spice level to your preference by adding more or less Sriracha.
6. Combine Ingredients: Once the Brussels sprouts are finished roasting, remove them from the oven and let them cool slightly. In a large mixing bowl, combine the roasted Brussels sprouts, diced avocado, sliced almonds, and green onions.
7. Dress the Salad: Drizzle the spicy Sriracha dressing over the salad ingredients, and gently toss everything together until evenly coated.
8. Serve and Garnish: Transfer the salad to a serving platter or bowl. Top with fresh chopped cilantro for a burst of flavor and color. Enjoy your spicy salad warm or at room temperature!

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Citrus Cranberry Roasted Brussels Sprout Salad

The Citrus Cranberry Roasted Brussels Sprout Salad is a refreshing and colorful dish that marries the nutty flavors of roasted Brussels sprouts with the tangy sweetness of citrus and tart cranberries. This salad is perfect for a festive gathering or a healthy weeknight dinner, bringing together vibrant colors and flavors for a delightful experience.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
2. Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cool running water. Trim the stem ends and remove any discolored or damaged outer leaves. Cut each sprout in half lengthwise to ensure even roasting.
3. Season the Brussels Sprouts: In a large bowl, add the halved Brussels sprouts. Drizzle them with olive oil and sprinkle with salt and black pepper. Toss well to ensure each sprout is evenly coated with the oil and seasonings.
4. Roast the Brussels Sprouts: Spread the seasoned Brussels sprouts onto a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
5. Prepare the Citrus Dressing: While the Brussels sprouts are roasting, zest the orange and lemon, and then juice both fruits into a small bowl. Whisk together the orange juice, lemon juice, and zest. You can add a pinch of salt and pepper to taste if desired.
6. Add Dried Cranberries and Walnuts: Once the Brussels sprouts are finished roasting and have slightly cooled, transfer them to a large mixing bowl. Add the dried cranberries and chopped walnuts, and mix gently.
7. Combine with Dressing: Drizzle the citrus dressing over the roasted Brussels sprout mixture. Toss everything together to ensure the sprouts are well coated in the dressing.
8. Garnish and Serve: If desired, add crumbled goat cheese on top for an extra layer of flavor and garnish with fresh parsley. Serve the salad warm or at room temperature for a delightful side or main dish. Enjoy!

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Quinoa and Brussels Sprout Power Salad

The Quinoa and Brussels Sprout Power Salad is a nutritious and hearty dish that packs a punch with its protein-rich quinoa, crispy roasted Brussels sprouts, and a mix of fresh vegetables. This salad is perfect for a wholesome lunch or as a side dish for dinner, offering a delightful combination of textures and flavors while being loaded with vitamins and minerals.

Cooking Steps Instructions:

1. Prepare the Quinoa: Rinse the quinoa under cool running water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water) and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
2. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
3. Prepare the Brussels Sprouts: Rinse and trim the Brussels sprouts as you did for the previous salad. Cut each sprout in half lengthwise.
4. Season the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are well coated.
5. Roast the Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes until they are golden brown and crispy.
6. Mix the Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted Brussels sprouts, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
7. Prepare the Dressing: In a small bowl, whisk together the fresh lemon juice, a drizzle of olive oil, and additional salt and pepper to taste.
8. Combine and Serve: Drizzle the dressing over the salad mixture and gently toss everything together until evenly coated. Adjust seasoning if necessary. Serve the salad warm or at room temperature, garnished with fresh parsley. Enjoy your nourishing, power-packed salad!