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Roasted Brussels Sprouts Salad

by Tiffany Lo • from the video Satisfying Salads That Don't Suck

Ingredients

for 4 servings

Brussels Sprout

  • 1 lb
    brussels sprouts (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon
    garlic powder
  • 2 tablespoons
    olive oil

Creamy Balsamic Vinaigrette

  • ¼ cup
    greek yogurt (70 g)
  • 2 tablespoons
    balsamic vinegar
  • 2 tablespoons
    olive oil
  • ½ tablespoon
    dijon mustard
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste

Salad

  • ½ lb
    mixed greens (230 g)
  • ⅓ cup
    carrot, shredded (35 g)
  • ⅓ cup
    almond, sliced (70 g)
  • ⅓ cup
    dried cranberry (60 g)
  • ⅓ cup
    shredded parmesan cheese (35 g)

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Preparation

  1. Cut the stems off the brussels sprouts, then cut into quarters.
  2. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
  3. Lightly grease the baking sheet with oil and spread evenly.
  4. Bake for 20-25 minutes at 400°F (200°C).
  5. For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
  6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
  7. Pour dressing over the salad and mix well.
  8. Enjoy!
 

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