If you like salads, then you’re going to love this delicious green salad recipe with roasted Brussels sprouts and dried cranberries. I’m also willing to wager, that when you see what else is in this recipe, you’re going to want to load up your plate.
Everyone always seems to love the mix of flavors in this salad, and it looks so incredibly appetizing. Who can resist?!
Be sure to keep this recipe in mind for pot luck dinners, and your holiday get-togethers. However, don’t be surprised if you are asked to make it over and over again for years to come.
Green Salad With Roasted Brussels Sprouts Recipe
- 12-15 Brussels sprouts
- olive oil
- 5 oz. package mixed green salad
- 1 cup dried cranberries
- 1/2 cup chopped scallions
- 4 pieces of crispy bacon chopped
- 1 cup toasted pecans
- 1/2 cup roasted pumpkin seeds
- 1/2 cup grated parmesan or Romano cheese
- balsamic vinaigrette (see my recipe below)
First, prepare the Brussels sprouts by removing the outer leaves and trim the stems. Then quarter the Brussels sprouts and toss with olive oil to coat. Place on a foil lined baking sheet or in a cast iron skillet.
Place in a pre-heated 425º F oven, for 25 to 30 minutes, stirring once or twice during the cooking process.
Remove Brussels sprouts from the oven and let cool before adding to the salad.
To save time, gather and prepare the rest of your ingredients while the Brussels sprouts are roasting.
When you’re ready to serve, combine all ingredients in a large bowl and toss well to coat with balsamic vinaigrette.
Recipe Notes
This is such an easy salad to make, even though it may look like a lot of ingredients. You can also make a variety of substitutions and make it uniquely your own.
- Replace toasted pecans with walnuts or slivered almonds.
- Switch up the cheese with crumbled blue or feta.
- Sub a red onion for scallions and pepitas for pumpkin seeds.
Homemade Balsamic Vinaigrette Recipe
- 1/2 cup extra virgin olive oil
- 1/2 cup aged balsamic vinegar
- 1 tsp minced garlic
- 1 tsp honey
- 1 tsp Dijon mustard
- pinch of salt and course black pepper
Combine all ingredients in a jar with a lid. Seal tightly and shake to combine. Of course you can also use a bowl and whisk, but I think using a jar is a lot easier. 😉
Store in the refrigerator for up to two weeks.
Important note: If you are using regular balsamic vinegar you may want to cut the quantity back to 1/4 cup.
Aged balsamic vinegar is much sweeter with a smoother taste, so that’s why I use equal parts of oil and vinegar. It’s a little bit of a splurge but I think it is worth it. Plus when using a good quality aged balsamic vinegar, the taste will not overwhelm the salad.
This green salad recipe is easy to prepare a few hours before dinner. When you’re ready to serve, remove your salad from the refrigerator, and add your balsamic vinaigrette. Easy peasy!
If your looking for more cranberry holiday recipes check out my Cranberry Orange Margarita.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with recipe ideas that you can use right now!
I can’t wait to make and share this recipe again. It’s always so popular, and as you can imagine when dinner is over there’s hardly a crumb left in the bowl.
Thanks so much for stopping by for my green salad with roasted Brussels sprouts recipe. I hope you will enjoy making it as much as I do.
Cheers!
GREEN SALAD WITH ROASTED BRUSSELS SPROUTS RECIPE
Ingredients
- 12-15 Brussels sprouts
- olive oil
- 5 oz. package mixed green salad
- 1 cup dried cranberries
- 1/2 cup chopped scallions
- 4 pieces of crispy bacon chopped
- 1 cup toasted pecans
- 1/2 cup roasted pumpkin seeds
- 1/2 cup grated parmesan or Romano cheese
- balsamic vinaigrette see my recipe below
Instructions
- First, prepare the Brussels sprouts by removing the outer leaves and trim the stems. Then quarter the Brussels sprouts and toss with olive oil to coat. Place on a foil lined baking sheet or in a cast iron skillet.
- Place in a pre-heated 425º F oven, bake for 25 to 30 minutes, stirring once or twice during the cooking process.
- Remove Brussels sprouts from the oven and let cool before adding to the salad.
- To save time, gather and prepare the rest of your ingredients while the Brussels sprouts are cooking.
- Combine all ingredients including cooled Brussels sprouts in a large bowl. Toss well to coat with balsamic vinaigrette and serve promtly.
Notes
HOMEMADE BALSAMIC VINAIGRETTE RECIPE
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup aged balsamic vinegar
- 1 tsp minced garlic
- 1 tsp honey
- 1 tsp Dijon mustard
- pinch of salt and course black pepper
Instructions
- Combine all ingredients in a jar with a lid. Seal tightly and shake to combine. Of course you can also use a bowl and whisk, but I think using a jar is a lot easier.
- Store in the refrigerator for up to two weeks.
Notes
©2022 Green Salad With Roasted Brussels Sprouts Recipe post first appeared on Thistle Key Lane.
Mmmm all of my favorites, brussels, nuts, dried cranberries! This looks fantastic.
Thanks Nicolle! It was a big hit!
Thank you for sharing this awesome salad with us at #286 SSPS Linky. See you again next week.
Oh my, salad and brussels, love them and will have it daily.
I visited you via FARMHOUSE FRIDAY 325
I linked up this week with = 49+50. Hope you will join us M-S SeniorSalonPitStop and W-S #WordlessWednesday. You will find both under BLOGGING.