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This salad with Brussels sprouts is fresh and delicious. You get the crunch from toasted walnuts, the sweet zing from dried cranberries, and the creamy tang from feta cheese. Roasting the Brussels sprouts brings out a lovely caramelized flavor that keeps every bite tasty and fun.
This salad quickly became a favorite when I wanted a healthy side without sacrificing taste. Everyone who tries it keeps asking me how to make it. Plus, it works for loads of different gatherings.
Needed Ingredients
- Walnuts: warmed up to bring out a deeper flavor and great crunch
- Balsamic vinegar: poured over to blend all the tastes with a tangy touch
- Dried cranberries: offering a natural sweet and tart kick
- Extra virgin olive oil: to cover the sprouts making them crisp and rich
- Crumbled feta cheese: for that creamy, salty kick
- Brussels sprouts: cleaned and sliced in half so they cook evenly and get soft inside
Step-By-Step Cooking Guide
- Prepare The Roasted Brussels Sprouts
- Set your oven to 400°F. Mix the halved Brussels sprouts with olive oil, a pinch of salt, and pepper until coated well. Lay them out on a baking tray in one layer so they roast evenly. Cook them for 20 to 25 minutes, turning them once or twice, until edges look golden and bits are crisp but the centers stay tender.
- Warm Up The Walnuts
- While sprouts cook, spread walnuts on another tray. Toast them in the oven for 5 to 7 minutes until you can smell their nutty aroma and see them darken a bit. Keep an eye so they don’t burn, as nuts can quickly go from toasted to burnt.
- Put Together The Salad
- Grab a big bowl and toss in the hot roasted Brussels sprouts, walnuts, dried cranberries, and feta. Drizzle balsamic vinegar all over and gently mix everything so all flavors get cozy together.
- Time To Eat
- This salad tastes best when served warm with the sprouts just roasted. It’s equally refreshing cold if you want to chill it. Add more balsamic to find your perfect balance of tang and sweetness.
I usually add some fresh herbs like parsley or thyme for a bright pop. One holiday, this salad surprised everyone at the dinner table because it was fresh and tasty, quickly becoming a crowd favorite.
Best Storage Advice
Put leftover salad in a sealed container and stash it in the fridge for three days max. To keep the sprouts crispy, hold off adding dressing or balsamic vinegar until just before eating. Toast walnuts fresh for the best crunch.
Ingredient Swaps
Try pecans or almonds instead of walnuts to switch things up. Goat cheese can replace feta if you want a creamier and tangier bite. For an extra fresh twist, toss in thin slices of apple or pear.
Tasty Pairing Suggestions
This salad goes great with grilled chicken or roasted pork for a well-rounded meal. A crisp white wine like Sauvignon Blanc matches the tangy notes of balsamic and feta nicely. Add some crusty bread to soak up the leftover tangy dressing.
Seasonal Twists
In the warmer months, throw in fresh peas or asparagus tips for extra color and flavor. During cooler seasons, sprinkle smoked paprika over the sprouts or add roasted pumpkin seeds. Winters get festive with zesty orange peel or pomegranate seeds mixing in.
This Brussels sprouts salad is a tasty, flexible dish you can enjoy any time of year.
Frequently Asked Cooking Questions
- → What’s the secret to crispy Brussels sprouts?
Put the halved sprouts in a 400°F (200°C) oven for 20-25 minutes so the outer leaves turn golden and crunch up well.
- → Why should I toast the walnuts first?
Toasting makes walnuts crunchier and brings out their flavor more, making the dish tastier overall.
- → Can I make this without dairy?
Sure, just skip the feta or swap it for a vegan option if you want to keep it plant-based.
- → What does the balsamic vinegar add?
It gives a sweet and tangy kick that works perfectly against the rich walnuts and savory sprouts.
- → Is it better served hot or cold?
You can eat it right after roasting when it’s warm or chill it for a cool and refreshing salad.