If you are looking for a vibrant and delicious way to enjoy Brussels sprouts, the Roasted Purple Brussels Sprouts Salad Recipe is a true revelation. This salad bursts with color and flavor, combining roasted purple and green Brussels sprouts with a crunchy mix of sunflower seeds and pepitas, all tied together with a subtly spiced dressing. The marriage of sweet honey, smoky paprika, and warm cinnamon creates a taste sensation that’s as exciting to eat as it is beautiful on the plate. It’s a perfect dish to brighten up your meals or impress at your next gathering.
Ingredients You’ll Need
These ingredients may look simple, but each component plays an essential role in creating the perfect harmony of textures and flavors in the Roasted Purple Brussels Sprouts Salad Recipe. From the earthy Brussels sprouts to the crunchy seeds and the balanced sweetness of honey and balsamic vinegar, everything you need is right here.
- Purple Brussels sprouts, small (10): These add a stunning color and a slightly sweeter taste when roasted compared to their green counterparts.
- Olive oil (4 tbsp total): Divided use helps with both roasting and dressing, ensuring the salad stays luscious and well-coated.
- Green Brussels sprouts, large (6): Their heft adds texture contrast and a familiar Brussels sprouts flavor that pairs beautifully with purple ones.
- Balsamic vinegar (3 tbsp + 2 tbsp): Used both in roasting and dressing, this adds depth, tanginess, and a hint of sweetness.
- Honey (1 tbsp): Adds a gentle sweetness that balances the acidity and spices.
- Sunflower seeds (½ cup): For crunch and a hint of nuttiness that complements the sprouts perfectly.
- Pepitas (½ cup): These pumpkin seeds add another layer of texture and subtle earthiness.
- Cumin powder (¼ tsp): Brings a warm, slightly smoky undertone enhancing the spice blend.
- Paprika (¼ tsp): Adds a mild smoky sweetness and vivid color to the seasoning.
- Cinnamon (¼ tsp): A surprising touch that adds warmth and complexity.
- Sugar (¼ tsp): Balances the acidity and rounds out the spices’ flavors.
- Micro salad (40 g): A fresh, peppery bed for the roasted sprouts to rest on.
- Salt, to taste: Essential to enhance all flavors.
How to Make Roasted Purple Brussels Sprouts Salad Recipe
Step 1: Prepare and Halve the Brussels Sprouts
Start by washing your purple and green Brussels sprouts thoroughly. Trim any brown ends and remove loosely attached outer leaves. Slice them in half lengthwise to ensure even roasting and maximize caramelization, making every bite irresistibly tender and sweet.
Step 2: Toss with Olive Oil and Seasonings
In a mixing bowl, combine 2 tablespoons of olive oil with the cumin powder, paprika, cinnamon, and sugar. Add the halved sprouts and toss everything until the sprouts are evenly coated with this aromatic spice blend, which will infuse them with vibrant flavor and a subtle warmth.
Step 3: Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast for about 20 to 25 minutes, turning halfway through until the edges are crisp and browned, but the insides remain tender. This roasting process brings out the natural sweetness and adds delightful texture.
Step 4: Prepare the Dressing
While the sprouts roast, whisk together 3 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. This simple yet tangy dressing will perfectly balance the richness of the roasted sprouts and the crunch of the seeds.
Step 5: Toast the Seeds
In a dry pan over medium heat, toast the sunflower seeds and pepitas for a few minutes until they start to pop and emit a nutty aroma. This elevates their flavor and adds irresistible crunch to the salad.
Step 6: Combine and Dress the Salad
Once the Brussels sprouts are roasted and slightly cooled, transfer them to a large serving bowl. Add the micro salad mix and toasted seeds, then drizzle your balsamic dressing over the top. Toss gently to combine and allow all the flavors to mingle beautifully.
How to Serve Roasted Purple Brussels Sprouts Salad Recipe
Garnishes
To add an extra touch of freshness and contrast, sprinkle some freshly grated Parmesan or crumbled goat cheese on top. A handful of pomegranate seeds also adds a juicy burst that pairs wonderfully with the spiced sprouts.
Side Dishes
This salad shines as a side to rich, hearty main courses like roasted chicken, grilled steak, or even a flavorful grain bowl. Its balance of sweetness, earthiness, and crunch complements meats and vegetarian mains alike.
Creative Ways to Present
For a special occasion, serve this Roasted Purple Brussels Sprouts Salad Recipe in individual clear glass bowls or on colorful plates that highlight its vivid purple and green hues. Garnishing each portion with a sprig of fresh herbs like thyme or parsley will add an extra visual appeal and aroma.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for up to two days, though the sprouts are best enjoyed freshly roasted for crispness.
Freezing
Because the fresh micro salad and toasted seeds can lose their texture and flavor, it’s not recommended to freeze this salad. Roasted Brussels sprouts freeze better on their own if needed.
Reheating
To gently reheat leftover sprouts, spread them on a baking tray and warm them in a 350°F (175°C) oven for about 5 to 7 minutes. This helps restore some crispness without making them soggy, but avoid microwaving as it can make the seeds and greens limp.
FAQs
Can I use only green Brussels sprouts for this recipe?
Absolutely! While the purple ones add a stunning color contrast and slight sweetness, green Brussels sprouts work just as well. Expect a slightly different look and flavor, but still delicious.
What if I’m allergic to sunflower seeds or pepitas?
You can substitute with other nuts or seeds like chopped almonds, walnuts, or even toasted pine nuts depending on your preference and allergies. Just toast them lightly to enhance their flavor before adding to the salad.
Is this salad suitable for meal prep?
It is, but we recommend assembling the toasted seeds and micro greens fresh just before serving to maintain maximum crunch and freshness. You can roast the Brussels sprouts ahead and refrigerate them separately.
Can I make this salad vegan?
Yes, this Roasted Purple Brussels Sprouts Salad Recipe is naturally vegan as written, especially without adding cheese garnishes. It’s packed with plant-based goodness and flavor.
What’s the best vinegar to use if I don’t have balsamic?
If you don’t have balsamic vinegar on hand, a good quality red wine vinegar or apple cider vinegar can work in a pinch. Just add a small amount of sweetener like honey or maple syrup to balance the acidity.
Final Thoughts
Trust me, once you try this Roasted Purple Brussels Sprouts Salad Recipe, it will become a favorite addition to your kitchen repertoire. It’s easy to prepare yet impressively flavorful and colorful, perfect for anyone wanting to elevate their vegetable game. So gather your ingredients, roast those gorgeous Brussels sprouts, and enjoy a salad that tastes as fantastic as it looks.
PrintRoasted Purple Brussels Sprouts Salad Recipe
This vibrant Roasted Purple Brussels Sprouts Salad combines the earthy flavors of purple and green Brussels sprouts with a warm spice blend and crunchy seeds. Tossed in a tangy balsamic and honey dressing, it offers a deliciously colorful and nutritious salad perfect as a side dish or light main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad
- 10 small purple Brussels sprouts
- 6 large green Brussels sprouts
- 2 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- ½ cup sunflower seeds
- ½ cup pepitas
- ¼ tsp cumin powder
- ¼ tsp paprika
- ¼ tsp cinnamon
- ¼ tsp sugar
- 40 g micro salad greens
- Salt, to taste
Salad Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- Prepare Brussels Sprouts: Rinse the purple and green Brussels sprouts thoroughly and trim off the stem ends. Cut the larger green Brussels sprouts in half or quarters to ensure even cooking.
- Toss with Seasoning: In a mixing bowl, combine the Brussels sprouts with 2 tablespoons of olive oil, 2 tablespoons balsamic vinegar, honey, cumin powder, paprika, cinnamon, sugar, and salt to taste. Mix well to coat all the sprouts evenly with the spice blend and dressing.
- Roast Brussels Sprouts: Preheat your oven to 400°F (200°C). Spread the coated Brussels sprouts evenly on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until the sprouts are tender and caramelized on the edges.
- Toast Seeds: While Brussels sprouts roast, heat a dry skillet over medium heat. Add sunflower seeds and pepitas and toast for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
- Make Salad Dressing: In a small bowl, whisk together 3 tablespoons olive oil and 1 tablespoon balsamic vinegar until emulsified.
- Assemble the Salad: In a large bowl, combine the roasted Brussels sprouts, toasted sunflower seeds, pepitas, and micro salad greens. Drizzle with the prepared dressing and toss gently to combine.
- Serve: Adjust salt if needed and serve the salad warm or at room temperature as a flavorful, nutrient-packed dish.
Notes
- You can substitute pepitas with chopped walnuts or pecans for extra crunch.
- For a vegan version, replace honey with maple syrup or agave nectar.
- This salad is excellent served warm but also tastes great chilled.
- Use fresh micro greens or substitute with baby arugula or spinach if unavailable.
- Adjust spices to your preferred heat and flavor intensity.
