Brussels sprouts salad: Discover a fresh, tasty twist!
A fresh and tasty Brussels sprouts salad that offers a delightful twist on traditional salads.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Brussels sprouts – 1 lb
- Olive oil – 2 tbsp
- Salt – to taste
- Pepper – to taste
- Parmesan cheese – 1/2 cup, grated
- Walnuts – 1/2 cup, chopped
- Dried cranberries – 1/2 cup
- Apple cider vinegar – 2 tbsp
Instructions
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts.
- Toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 20-25 minutes until golden brown.
- In a large bowl, combine the roasted Brussels sprouts, Parmesan cheese, walnuts, and dried cranberries.
- Drizzle with apple cider vinegar and toss to combine.
- Serve warm or at room temperature.
Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other toppings like feta cheese or seeds.
- This salad can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg