Description
A delicious and easy-to-make roasted Brussels sprout salad drizzled with a sweet and tangy maple balsamic vinaigrette.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until golden brown and tender.
- While the Brussels sprouts are roasting, prepare the vinaigrette by whisking together maple syrup, balsamic vinegar, Dijon mustard, and minced garlic in a small bowl.
- Once the Brussels sprouts are done, let them cool slightly before combining them with walnuts, cranberries, and feta cheese in a large bowl.
- Drizzle the maple balsamic vinaigrette over the salad and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other toppings like avocado or grilled chicken for extra protein.
- This salad can be made ahead of time; just add the vinaigrette right before serving.
- Adjust the sweetness of the vinaigrette by adding more or less maple syrup according to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg