This Brussels sprouts salad is easy and delicious topped with roasted vegetables, nuts and seeds. This salad is a healthy meal all on it’s own. It’s a great dish to share for gatherings or an easy dinner option.
Brussels Sprouts Salad Recipe
This salad is D-E-L-I-C-I-O-U-S, healthy and easy. It’s a hearty mix layered with whole food goodness that’s perfect for dinner all on it’s own!
The Base: You can use whatever salad mix you love for the base. My personal favorite is an arugula spring mix with baby romaine and spinach in the mix.
Brussels Sprouts and Sweet Potatoes: Simply wash, remove the end and slice the Brussels sprouts. Wash, peel and dice a large sweet potato. I then toss these veggies in a light layer of canola oil, spread them on to a large baking sheet, sprinkle them with sea salt, onion powder and garlic powder and roast them at 400 degrees for 25-30 minutes.
Nuts and Seeds: I use a combination of chopped walnuts, Pepitas and sunflower seeds.
A Dash of Tarty Sweetness: I love a few Craisins® sprinkled in to the salad. It helps to balance all of the different flavors in this salad combo.
Layer Away: I like to build my salads in a layered fashion because the presentation is beautiful and the goodness is plentiful when you dig in. Start with a heft layer of the base salad you selected, create a layer on top that is a combination of the roasted brussels sprouts, roasted sweet potatoes, walnuts, pepitas, sunflower seeds along with the Craisins® and then repeat!
Top it Off: Top this salad off with some of my simply, homemade maple vinaigrette (below) and enjoy!
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Add the olive oil, apple cider vinegar, maple syrup, spicy brown mustard, onion powder, salt and black pepper into a container.
- Stir it together with a fork or small risk. Or, place the ingredients into a jar with a tight cover and shake well.