Roasted Brussels Sprouts Salad

This salad combines hearty, perfectly caramelized brussels sprouts with baby greens like spinach and baby arugula, shallots, and salty feta. We add a festive twist with cranberries and toasted almonds. And, you’ll love the honey lemon vinaigrette!  Be sure to check out the notes for more tips.

For Salad

  • 2 lb/907 g brussels sprouts, well-cleaned, trimmed, and halved
  • Salt
  • Private Reserve extra virgin olive oil
  • 6 oz/170 g baby spinach
  • 4 oz/113 g baby arugula
  • 2 shallots, halved and thinly sliced
  • Big handful dried cranberries
  • 1/2 cup/69 g blanched almonds or walnut halves, toasted
  • Crumbled feta cheese, to your liking

For Honey Lemon Vinaigrette 

  • 1/4 cup/ 59 ml Private Reserve Greek extra virgin olive oil
  • 1/4 cup/ 59 ml fresh lemon juice
  • 2 tbsp quality honey
  • 1 tsp Dijon Mustard
  • Salt and pepper

  • Preheat oven to 425 degrees F.
  • Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)
  • While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.
  • In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you’re not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.
  • Transfer the salad to a large serving platter.  Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!
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