If you are a fan of brussels sprouts, you are going to love this salad. And if you are not, you might love it too. This Roasted Brussels Sprouts Salad is hearty, wholesome and packed with flavor.
This is a great dinner party side dish or the perfect addition to your Holiday or Thanksgiving Menu (if you celebrate). Or it could easily be your next lunch. Chickpeas and nuts make this salad a perfectly balanced plant-based meal. It’s filling, super healthy (brussels sprouts have so many benefits) and loaded with nutrients. And it doesn’t require much cooking. The oven does most of the work. Woohoo.
I love roasted, caramelized brussels sprouts and I absolutely love the different textures in this salad: crispy chickpeas, toasted walnuts, tender and slightly charred brussels sprouts, chewy cranberries. It’s the perfect combo. Everything is topped with a delicious balsamic-maple vinaigrette. It’s a little bitter, a little sweet, a little savory, and incredibly delicious!
If you try this healthy Fall – Winter Salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Roasted Brussels Sprouts Salad
ROASTED BRUSSELS SPROUTS AND CHICKPEAS:
- 1 pound or 450 grams of brussels sprouts, halved
- 1 medium red onion, roughly chopped
- 1 15 oz can of chickpeas – or 1 ½ cup cooked chickpeas, drained and rinsed
- 1 Tbsp olive oil
- ¾ tsp sea salt
- ½ tsp garlic powder
- A few thyme sprigs
- ¼ cup dried cranberries
- ¼ cup toasted walnuts, finely chopped*
- Sea salt and pepper to taste
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp coconut nectar or maple syrup
- ROASTED BRUSSELS SPROUTS:
- Preheat the oven to 425 °F / 215 °C.
- Place the chopped brussels sprouts, onion and chickpeas on a baking tray. Add oil, sea salt, garlic powder and thyme sprigs and use your hands (or a big spoon) to mix everything up. Make sure the veggies are well coated, then arrange them in a single layer.
- Roast in the oven for 20 minutes, stir and roast for another 10 – 15 minutes. Until the vegetables are cooked: tender with beautiful brown edges. Remove thyme sprigs. I like to discard the stems but add the leaves to the salad.
- Place all the dressing ingredients in a small bowl and whisk until combined.
- Place roasted veggies in a big bowl. Add dried cranberries and toasted walnuts and drizzle with the balsamic dressing. Toss to combine. Taste and add more sea salt or black pepper, if needed.