This Roasted Brussels Sprout Salad Makes Getting Your Greens Delicious

Shaved Brussels Sprout Salad

Say hello to your new favorite side salad. This dish showcases the best of Brussels sprouts by skipping the blanching and ramps up the flavor with a good roast. Pair it with a honey mustard dressing and even Brussels sprout skeptics will be converted!

Shaved Brussels Sprout Salad with Honey Mustard Dressing

Yield: 3-4 servings as a side dish


  • ¾ pound Brussels sprouts, ends trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cooked farro
  • ¼ cup minced onion
  • ¼ cup dried cranberries
  • ½ cup roasted pecan pieces
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • ½ teaspoon brown mustard
  • Instructions

    1. Preheat oven to 400 F. Trim the ends from the Brussels sprouts and toss with olive oil, salt and pepper.

    2. Spread into a single layer in a roasting pan and roast for 25 to 30 minutes until Brussels sprouts are warm and starting to brown. Remove from oven and let cool slightly.

    3. Using a food processor fitted with a slicing blade, shred the roasted Brussels sprouts. Alternatively, roughly chop the Brussels sprouts until shredded. Place them in a bowl and toss with cooked farro, minced onion, dried cranberries and pecans.

    4. In a small bowl, whisk together olive oil, lemon juice, honey and mustard. Pour over the salad and toss until well combined. Taste and adjust salt and pepper as needed.

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