Brussel Sprout Salad Recipe

Prepare sprouts

Preheat a wood-fired oven or conventional oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow outer leaves, then cut larger sprouts in half so all pieces are roughly uniform size.

Make garlic sauce

In a medium bowl whisk together the minced garlic, mayonnaise, Greek yogurt, lemon juice, grated Parmesan, smoked paprika, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until smooth and homogenous. Taste and adjust salt or lemon if needed. This is the homemade garlic sauce.

Toss and roast

Place the prepared Brussels sprouts in a large bowl. Add remaining 1 tbs olive oil, the remaining 1/2 tsp salt and 3/4 tsp black pepper; toss to coat. Spread sprouts in a single layer on a rimmed sheet pan. Roast in the preheated oven (or wood-fired oven) for 18–25 minutes, turning once halfway through, until outer leaves are crisp and interiors are tender and caramelized. Remove from oven and let cool 3–5 minutes.

Finish with garlic sauce

Place the roasted sprouts back in the bowl while still warm. Add the prepared garlic sauce and toss gently to coat evenly — the residual heat will slightly mellow the garlic sauce and help it adhere to the sprouts. Set aside while you assemble the salad.

Place mixed salad greens in a large shallow bowl or on individual plates. If using, scatter the halved cherry tomatoes and thinly sliced red onion over the greens.

Mound the garlic sauced, roasted Brussels sprouts over the bed of mixed greens, distributing them evenly so each serving gets both greens and sprouts.

In a small jar or bowl combine balsamic vinegar, honey, Dijon mustard, salt and pepper. Whisk or shake to combine. Slowly stream in the 6 tbs olive oil while whisking continuously until the dressing is emulsified. Taste and adjust honey or vinegar for sweetness/acidity balance. Serve vinaigrette on the side so diners can dress to taste.

If desired, sprinkle toasted nuts and shaved Parmesan over the top. Serve immediately with the honey balsamic vinaigrette on the side. Leftovers: refrigerate dressing separately and keep salad components chilled; reheat sprouts gently in a 350°F/175°C oven for 6–8 minutes before tossing with sauce.