This Roasted Brussels Sprout Salad Makes Getting Your Greens Extra Delicious

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Say hello to your new favorite side salad. This dish showcases the best of Brussels sprouts by skipping the blanching and ramps up the flavor with a good roast. Pair it with a honey mustard dressing and even Brussels sprout skeptics will be converted!

Shaved Brussels Sprout Salad with Honey Mustard Dressing

Yield: 3-4 servings as a side dish

Ingredients

  • ¾ pound Brussels sprouts, ends trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cooked farro
  • ¼ cup minced onion
  • ¼ cup dried cranberries
  • ½ cup roasted pecan pieces
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • ½ teaspoon brown mustard

Instructions

1. Preheat oven to 400 F. Trim the ends from the Brussels sprouts and toss with olive oil, salt and pepper.

2. Spread into a single layer in a roasting pan and roast for 25 to 30 minutes until Brussels sprouts are warm and starting to brown. Remove from oven and let cool slightly.

3. Using a food processor fitted with a slicing blade, shred the roasted Brussels sprouts. Alternatively, roughly chop the Brussels sprouts until shredded. Place them in a bowl and toss with cooked farro, minced onion, dried cranberries and pecans.

4. In a small bowl, whisk together olive oil, lemon juice, honey and mustard. Pour over the salad and toss until well combined. Taste and adjust salt and pepper as needed.

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This Roasted Brussels Sprout Salad Makes Getting Your Greens Extra Delicious