Roasted 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.
