This oven-roasted Brussels sprouts salad is an amazing winter dish. Roasted Brussels sprouts are combined with crisp apples, creamy cheese, and crunchy pumpkin seeds and tossed in a tangy garlic dressing. It makes a flavourful salad perfect for any occasion.
Salads are amazing. I keep saying it because it is true. They are beautiful, colourful, easy to prepare, versatile, delicious and healthy. In order to make your salad interesting, combine it with fruits, cheese, seeds or nuts.
Roasted Brussels sprouts
Brussels sprouts: either you like them or you hate them. Well, I love them. These small green balls make a delicious lunch, salad and side dish. If you think that they are boring, think again. In fact, you can cook them, roast them, put them in a soup or simply enjoy them raw (sliced or shaved) in salad and coleslaws.
Roasted Brussels sprouts are a delicious meal because the roasting process gives them the perfect balance of crispiness and tenderness. Also, you can season them with various flavours, from simple salt and pepper to spicy chili flakes or sweet maple syrup.
Check out these Brussels sprouts recipes: teriyaki bacon Brussels sprouts skewers, whole roasted Brussels sprouts with cranberry sauce, or this Brussels sprouts Udon noodle soup. You are going to love this low-carb and high-vitamin mini cabbage.
There are many ways to cut Brussels sprouts. I simply quartered them and paired them with crispy apples. Furthermore, I added pumpkin seeds, which makes this salad nut-free, too. Pumpkin seeds are a fantastic addition to a Brussels sprouts dish. They add a delightful crunch and a nutty flavour that complements the earthy taste of the Brussels sprouts. However, be free to use any seeds or nuts, such as almonds, walnuts or sunflower seeds.
Roasted garlic dressing
The dressing for this oven-roasted Brussels sprouts salad is very simple. A roasted garlic dressing is a creamy and flavorful dressing that’s perfect for salads, roasted vegetables, or as a dip for bread. It’s made with roasted garlic, which mellows the garlic’s flavour and creates a rich, savoury taste.
Ingredients for oven-roasted Brussels sprouts salad:
- 500 g Brussels sprouts
- 1 garlic bulb
- olive oil
- sea salt
- 2-3 Tbsp of corn
- 2 small apples
- half a lemon
- 2 Tbsp of pumpkin seeds
- 50 g Feta cheese
To begin, preheat the oven to 200°C. Then, trim and wash the Brussels sprouts. Cut them into quarters and scatter them onto a baking sheet lined with parchment paper. Cut the top of the garlic bulb and place it on the baking sheet (cut side up). Drizzle everything with olive oil (go generously on garlic) and put in the oven for 20-25 minutes.
After the garlic becomes tender, remove it from the oven. Turn the oven down to 100°C and roast the Brussels sprouts for 10 more minutes or until semi-tender. Squeeze the garlic out of the bulb, mush it with a fork and mix with 1 tablespoon of olive oil and a pinch of sea salt. Put the Brussels sprouts into a bowl, add the garlic dressing and toss to combine.
Next, wash the apples and cut them into slices, wedges or cubes. Sprinkle them with some lemon juice.
Finally, assemble the roasted Brussels sprouts salad: divide the Brussels sprouts between two plates, and add the apple slices and corn. Top them with pumpkin seeds and crumbles of Feta cheese.
Enjoy.
