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- 1 pound Brussels sprouts - 2 tablespoons extra-virgin olive oil - 1/4 cup crumbled feta cheese - 1/4 cup dried cranberries - 1/4 cup chopped walnuts - 1/4 cup pomegranate seeds - 3 tablespoons balsamic vinegar - 1 tablespoon honey - 1 teaspoon Dijon mustard - Fresh parsley for garnish The main ingredients for this salad are fresh and simple. Brussels sprouts form the base. I love using Brussels sprouts because they offer a lovely crunch. The olive oil helps them roast well. It adds a nice flavor too. Feta cheese gives a creamy texture that blends well with the sprouts. Dried cranberries add sweetness. They contrast nicely with the salty feta. I enjoy the crunch of walnuts in this salad. They add a satisfying bite. Pomegranate seeds give a burst of flavor and color. They make the dish look vibrant. Finally, the balsamic vinegar, honey, and Dijon mustard create a tangy dressing. This dressing ties everything together. It balances the sweet and savory flavors beautifully. - Sea salt and freshly cracked black pepper - Goat cheese as an alternative - Pecans instead of walnuts - Cherries for variation in dried fruit Seasoning is key for any salad. I always use sea salt and fresh black pepper for taste. If you want to change things up, try goat cheese instead of feta. It adds a nice tang. You can switch walnuts for pecans for a sweeter crunch. If you want a bolder flavor, use cherries in place of cranberries. The mix of flavors will surprise you. Each of these options makes the salad your own. For the full recipe, check the details above. - Preheat oven to 400°F (200°C). - Combine Brussels sprouts with olive oil and season with salt and pepper. - Transfer to a baking sheet for roasting. To start, heat your oven to 400°F. This temperature helps the Brussels sprouts roast well. In a big bowl, mix the halved Brussels sprouts with two tablespoons of olive oil. Make sure every piece is coated. Then, add sea salt and freshly cracked black pepper to taste. Next, spread the seasoned Brussels sprouts out on a baking sheet. Place them in a single layer. This allows them to roast evenly. - Roast Brussels sprouts for 20-25 minutes. - Stir halfway through for even cooking. Now, roast the Brussels sprouts for 20 to 25 minutes. You want them to be tender and a bit brown. Stir them halfway through cooking. This step ensures they cook evenly and develop a nice caramelized look. - Whisk together balsamic vinegar, honey, and Dijon mustard. - Ensure dressing is smooth and well combined. While the Brussels sprouts roast, let's make the dressing. In a small bowl, whisk together three tablespoons of balsamic vinegar, one tablespoon of honey, and one teaspoon of Dijon mustard. Whisk until the mixture is smooth and well combined. This dressing adds a delightful tangy flavor to the salad. After roasting, let the Brussels sprouts cool for a few minutes. Then, you can combine everything for a delicious Balsamic Brussels Sprout Salad. You can check the Full Recipe for more details. To get the best caramelization on Brussels sprouts, start with high heat. Roasting at 400°F (200°C) works wonders. Cut them in half to expose more surface area, which helps them brown beautifully. Toss them with olive oil, salt, and pepper for flavor. Stir halfway through roasting to ensure even cooking. This results in a crispy outside and tender inside. Balancing flavors in the salad is key. The sweetness from honey or maple syrup pairs well with the tang of balsamic vinegar. This mix creates a lovely contrast. You can also add dried cranberries for a sweet burst that complements the tangy dressing. For an eye-catching display, serve your salad in a large, shallow bowl. This allows the colors to shine. Pomegranate seeds add a pop of red, making the dish more appealing. Scatter some extra seeds on top just before serving. They not only look great, but they also bring a delightful crunch. When choosing cheese, crumbled feta is a great choice. It adds creaminess and tang. You can also try goat cheese for a bolder flavor. If you want a richer taste, use aged cheese like Parmesan. Adding nuts will elevate the texture. Chopped walnuts or pecans provide a satisfying crunch. They also bring extra nutrients and flavor. This combination of creamy cheese, crunchy nuts, and tender Brussels sprouts makes every bite exciting. For the full recipe, check out the Balsamic Brussels Sprout Salad! {{image_4}} You can easily make this dish vegan. Just swap honey for maple syrup. This small change keeps the flavor rich and sweet. For those with gluten issues, rest assured. This salad is naturally gluten-free. Just check your dressing and toppings for hidden gluten. Add a burst of flavor with citrus fruits. Oranges and lemons work well to brighten the dish. You can also spice things up. A pinch of cayenne adds heat, while smoked paprika gives depth. These options cater to your taste and mood. Feel free to get creative with your greens. Instead of Brussels sprouts, use kale or spinach. Both add a fresh, vibrant taste. You can also play with dressings. Try a creamy tahini or a zesty lemon vinaigrette. This will give your salad a new twist. For the full recipe, check out the details above. To keep your Balsamic Brussels Sprout Salad fresh, choose airtight containers. Glass containers work best because they are easy to clean and do not retain odors. You can also use plastic containers, but make sure they seal well. Store your salad in the fridge for up to three days. After that, the ingredients may lose their crunch and flavor. If you want to enjoy the salad warm, heat the roasted Brussels sprouts in the oven. Set your oven to 350°F (175°C) and heat for about 10 minutes. Stir them once to ensure even warming. If you like your salad cold, serve it right from the fridge. Cold salads retain their crispness and refreshing taste. For meal prep, keep the ingredients separate until you are ready to serve. Store the roasted Brussels sprouts in one container. Place the feta cheese, dried cranberries, walnuts, and pomegranate seeds in separate containers. This will help keep everything fresh. When it’s time to eat, simply mix everything together. This way, you’ll have a quick and delicious meal ready in no time! For the full recipe, check out the details above. Yes, you can make this salad ahead of time. To prep in advance, roast the Brussels sprouts and store them in the fridge. Keep the dressing separate until you are ready to serve. This keeps the salad fresh and crisp. You can mix it all together about an hour before serving. This way, the flavors meld without making the greens soggy. You can get creative with this salad. Here are some ideas: - Substitute feta with goat cheese for a creamier taste. - Add sliced apples or pears for sweetness. - Toss in some cooked quinoa for added protein. - Use different nuts like pecans or almonds for crunch. - Try adding citrus fruits like oranges for a zesty twist. These additions can enhance the flavor and texture, making it your own. This salad can last about 3 days in the fridge. Ensure you store it in an airtight container to keep it fresh. If you mixed in the dressing, consume it within 1-2 days. Always check for freshness before eating. If it smells off or looks wilted, it's best to toss it. Yes, this salad is great for meal prep! To make it a week-long staple: - Roast the Brussels sprouts on the weekend. - Make the dressing and store it separately. - Keep all other ingredients ready to mix. This way, you can enjoy fresh, tasty meals throughout the week without much fuss. For the full recipe, check out the provided link. This Balsamic Brussels Sprout Salad is full of great flavors and textures. You learned about the key ingredients and steps needed to prepare it. I shared tips for perfecting the dish and variations to suit your taste. You can feel confident in customizing your salad to fit your needs. Proper storage and meal prep tips will help keep it fresh. Enjoy making this salad, and share it with friends and family for a healthy treat!

Balsamic Brussels Sprout Salad

Elevate your salad game with this delicious Balsamic Brussels Sprout Salad! Perfectly roasted Brussels sprouts are tossed with feta, cranberries, walnuts, and a sweet balsamic dressing, creating a vibrant, flavorful dish. Ideal for any occasion, this salad is both healthy and visually stunning. Ready to impress your guests or enjoy a nutritious meal? Click through to discover the full recipe and tips for presentation that will make your salad shine!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

2 tablespoons extra-virgin olive oil

Sea salt and freshly cracked black pepper, to taste

1/4 cup crumbled feta cheese (or goat cheese for a tangy twist)

1/4 cup dried cranberries (or cherries for a bolder flavor)

1/4 cup chopped walnuts (or pecans for a sweeter touch)

1/4 cup pomegranate seeds (for a burst of color and flavor)

3 tablespoons balsamic vinegar (preferably aged)

1 tablespoon honey (or maple syrup for a vegan option)

1 teaspoon Dijon mustard

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to create a hot environment for roasting.

    In a large mixing bowl, combine the halved Brussels sprouts with the extra-virgin olive oil, ensuring they are evenly coated. Sprinkle in the sea salt and freshly cracked black pepper to season.

      Transfer the Brussels sprouts to a baking sheet, arranging them in a single layer. Roast in the preheated oven for 20-25 minutes, or until they become tender and beautifully caramelized—stirring halfway through for even cooking.

        While the Brussels sprouts are roasting, prepare a luscious balsamic dressing. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until the mixture is smooth and well combined.

          Once the Brussels sprouts are roasted to perfection, allow them to cool for a few minutes before placing them in a large mixing bowl to prevent wilting the other ingredients.

            To the Brussels sprouts, add the crumbled feta cheese, dried cranberries, chopped walnuts, and pomegranate seeds. This will create a delightful mix of textures and flavors.

              Generously drizzle the prepared balsamic dressing over the salad and gently toss with care to combine, ensuring the sprouts remain intact.

                Just before serving, garnish the salad with freshly chopped parsley to add a touch of color and freshness.

                  - Prep Time: 10 minutes | Total Time: 35-40 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large, shallow bowl to highlight the vibrant array of colors and textures. For an enticing finish, sprinkle extra pomegranate seeds atop the salad—this not only enhances visual appeal but also adds a delightful crunch.