Fall Brussels Sprouts Salad Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
320 kcal
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Course
Salad
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Cuisine
North American
Fall Brussels Sprouts Salad Recipe
Description
The recipe involves shaving most of the Brussels sprouts and roasting them alongside diced sweet potatoes tossed in olive oil, baking until tender and slightly caramelized. Meanwhile, the walnuts are toasted in butter to bring out their aroma. The dressing is a simple mixture of olive oil, fresh mandarin and lemon juices, garlic, and seasoning.
Combining the roasted vegetables, raw Brussels sprouts, toasted walnuts, mandarin segments, and pomegranate seeds with the bright citrus dressing creates layered textures and flavors—from the crispness of the raw sprouts to the earthiness of roasted vegetables and the sweet-tart bursts from fruit and seeds. The salad balances freshness with the depth of roasting and nutty warmth.
This dish fits well as a seasonal side or light lunch, bringing autumn produce together with a lively dressing. The recipe notes that using store-bought shaved Brussels sprouts can simplify preparation, requiring about two bags.
Ingredients
- 10 cups Brussels sprouts see notes, shaved
- 2 cups sweet potatoes diced
- 2 teaspoons olive oil
- 1 teaspoon butter olive oil for vegan
- ½ cup walnuts chopped
- 1 mandarin orange segments cut in half
- 1 pomegranate seeded
The Orange Lemon Dressing
- ¼ cup olive oil
- mandarin orange juice of 1
- lemon juice of 1
- 1 small garlic clove
- salt a pinch of
- black pepper a pinch of
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place all but 1 cup of the shaved brussels on one baking sheet and the sweet potatoes on the other. Toss both with oil and then roast in your oven for 30-35 minutes, tossing halfway through.
- Heat the butter in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.
- Combine all the dressing ingredients in a jar and shake.
- In a large salad bowl, add the 1 cup of raw brussels, the roasted brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate seeds. Toss with the dressing and serve.
Notes
- Using pre-shaved Brussels sprouts from the refrigerated produce section can simplify this salad's preparation; two bags are recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 320kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 76mg | 3% |
| Potassium | 946mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 7543IU | 151% |
| Vitamin C | 149mg | 166% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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