GREEN SALAD WITH ROASTED BRUSSELS SPROUTS RECIPE
An appetizing green salad with roasted Brussels sprouts, dried cranberries, pecans, bacon and more, topped with a homemade balsamic vinaigrette.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Salad, Side Dish
Cuisine American
- 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 425ยบ 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.
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 to 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.