Brussels Sprouts Salad Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a light coating of oil.

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise so pieces are uniform in size.

Toss the halved Brussels sprouts in a bowl with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the sprouts in a single layer on the prepared baking sheet, cut side down when possible. Roast for 18–22 minutes, stirring or shaking the pan once at the 10–12 minute mark, until outer leaves are browned and centers are tender. For extra caramelization, broil 1–2 minutes at the end, watching closely.

Remove from oven and let cool to warm (5–10 minutes) while you prepare the rest of the salad.

While sprouts roast, place 4 cups baby arugula (or mixed greens) in a large salad bowl. Add thinly sliced red onion and 1/2 cup dried cranberries.

If walnuts are not toasted: heat a small skillet over medium heat, add the 1/2 cup walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Let cool slightly, then roughly chop.

When roasted Brussels sprouts are warm (not piping hot), add them to the salad bowl with the greens and mix-ins so the residual warmth softens the leaves slightly but doesn't wilt them completely.

Add the toasted chopped walnuts and 1/3 cup shaved Parmesan to the bowl, reserving a small amount of cheese and nuts for garnish if desired.

In a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.

Whisk or tightly screw the jar lid on and shake until the dressing is emulsified and slightly thickened, tasting and adjusting salt, pepper, or acid as needed.

Drizzle about half the dressing over the salad and toss gently to coat. Add more dressing to taste (you may not need it all). The roasted sprouts should be evenly distributed among greens.

Finish by sprinkling reserved shaved Parmesan and walnuts on top. Serve immediately while sprouts are still warm for best texture contrast.